Description
This Five-Cheese Ziti al Forno is a comforting baked pasta dish that combines ziti pasta with a rich blend of marinara and Alfredo sauces, layered with a luscious mix of mozzarella, ricotta, provolone, and Romano cheeses. Topped with a golden, garlicky Parmesan and panko breadcrumb crust, it’s a perfect hearty meal ideal for gatherings or a cozy family dinner.
Ingredients
Scale
Pasta and Sauces
- 1-1/2 pounds (about 7-1/2 cups) uncooked ziti or small tube pasta
- 2 jars (24 ounces each) marinara sauce
- 1 jar (15 ounces) Alfredo sauce
Cheeses
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup reduced-fat ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Optional: Minced fresh parsley or basil for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (175°C). Cook the ziti pasta according to package directions until al dente, then drain and set aside.
- Prepare cheese sauce: In a large Dutch oven over medium heat, combine the marinara sauce, Alfredo sauce, 1 cup of shredded mozzarella, ricotta, provolone, and Romano cheeses. Stir and cook until the sauce begins to simmer and the cheeses melt smoothly into the sauce.
- Mix pasta with sauce: Stir the cooked pasta into the cheese and sauce mixture until evenly coated. Transfer this mixture into a greased 13×9-inch baking dish and spread it out evenly.
- Add mozzarella topping: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the pasta mixture.
- Prepare topping: In a small bowl, combine the grated Parmesan cheese, panko bread crumbs, minced garlic, and olive oil. Mix well to form the topping mixture.
- Apply and bake: Sprinkle the Parmesan and breadcrumb topping evenly over the mozzarella layer. Bake the dish uncovered in the preheated oven for 30-40 minutes until the mixture is bubbly and the topping is golden brown.
- Rest and garnish: Remove the dish from the oven and let it stand for 10 minutes before serving. Garnish with minced fresh parsley or basil if desired for a fresh finish.
Notes
- For a richer flavor, use whole milk ricotta and full-fat cheeses instead of reduced-fat options.
- Make sure not to overcook the pasta during boiling as it will continue cooking during baking.
- For a gluten-free version, substitute pasta and breadcrumbs accordingly.
- This recipe can be assembled in advance and baked just before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
