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Five Cheese Ziti Al Forno is the ultimate cheesy baked pasta, with tender ziti coated in creamy marinara and Alfredo sauces, loaded with ricotta, mozzarella, fontina, Parmesan, and Romano, then finished with a garlicky, golden breadcrumb topping. This Olive Garden copycat has all the rich, cheesy flavor of the restaurant favorite, right at home.
If you love cozy, cheesy pasta bakes, browse my Baked Ziti Recipes collection, or try my Baked Ziti with Ricotta, Stuffed Shells, and Baked Spaghetti next.
✨ Before You Begin
✨ Use a deep baking dish. This makes a very full casserole. Use a 9×13×2-inch baking dish or a 4½-quart baking dish, and set it on a rimmed baking sheet before filling it to make it easier to move and catch any drips.
✨ Cook the ziti just shy of al dente. The pasta continues cooking for 30–40 minutes in the oven, so slightly undercooking it helps keep it tender instead of soft or mushy. This also brings the technique in line with your newer baked-ziti recipes.
✨ Grate the cheese yourself when possible. Freshly grated mozzarella, fontina, Parmesan, and Romano melt more smoothly and give you the best creamy, cheesy texture.
✨ Don’t skimp on the sauces. The generous combination of marinara and Alfredo keeps this ziti creamy and saucy even after baking. Your existing recipe uses 48 ounces of marinara plus 30 ounces of Alfredo, so I would not reduce the sauce simply because the pan looks very full.
✨ Let it rest before serving. Give the ziti about 10 minutes after it comes out of the oven. The sauce and cheese will settle slightly, making this very saucy casserole easier to scoop and serve.
Ingredients + Key Notes
Ziti Pasta: Ziti is sturdy enough to hold up to the rich sauce and baking time. Cook it just shy of al dente so it finishes cooking in the oven without becoming too soft. Penne or rigatoni can be substituted if needed. Your newer baked-ziti content uses this same undercooking technique.
Marinara + Alfredo Sauce: Using both sauces is what gives this Five Cheese Ziti Al Forno its rich, creamy tomato sauce. Choose jarred sauces you genuinely like since their flavor comes through prominently. You can also use homemade marinara sauce in place of jarred.
Ricotta Cheese: Adds creamy richness and helps give the sauce body. I prefer whole-milk ricotta for the richest texture.
Mozzarella Cheese: This is our melty cheese, used both throughout the ziti and on top. Shred it from a block when possible for the smoothest melt.
Fontina Cheese: Fontina melts beautifully and adds a mild, buttery flavor that makes this more distinctive than traditional baked ziti.
Parmesan + Romano Cheese: These harder Italian cheeses bring the salty, nutty, sharper flavors that balance all that creamy cheese. Freshly grated is best.
Italian Seasoning + Garlic: Italian seasoning and garlic powder season the sauce, while fresh garlic goes into the topping for a stronger garlicky finish.
Italian Breadcrumbs: Combined with cheese, garlic, olive oil, and parsley, these create the crunchy golden topping that distinguishes this Olive Garden-style ziti from a standard baked ziti.
🥣 How To Make Five Cheese Ziti Al Forno
Cook the ziti. Cook the pasta 1–2 minutes shy of al dente, then drain well.
Make the five-cheese sauce. In a large bowl, combine the marinara, Alfredo, ricotta, mozzarella, fontina, Parmesan, Romano, Italian seasoning, and garlic powder.
Combine and assemble. Fold the drained ziti into the cheese sauce until evenly coated. Transfer to the prepared baking dish and sprinkle mozzarella evenly over the top.
Make the crunchy topping. Combine the breadcrumbs, Parmesan, Romano, fresh garlic, olive oil, and parsley, then sprinkle evenly over the ziti.
Bake. Set the baking dish on a rimmed baking sheet and bake at 375°F for 30–40 minutes, until the sauce is bubbling and the topping is golden brown.
Rest and serve. Let the ziti rest for about 10 minutes before serving so the sauce and cheese can settle slightly.
⭐ Pro Tips
⭐ Don’t fully cook the pasta. Cook the ziti 1–2 minutes shy of al dente. It will continue to soften as it bakes in the sauce.
⭐ Use freshly grated cheese. Block mozzarella, fontina, Parmesan, and Romano melt more smoothly than pre-shredded cheese and give the casserole a creamier texture.
⭐ Use sauces you love. Marinara and Alfredo make up much of the flavor here, so this isn’t the place for bland sauces. A good-quality jarred sauce works perfectly.
⭐ Use a deep 9×13-inch dish. This recipe makes a very full casserole. Set the dish on a rimmed baking sheet before putting it in the oven to make it easier to handle and catch any drips.
⭐ Watch the topping, not just the clock. The ziti is ready when it’s hot and bubbling around the edges and the breadcrumb topping is golden brown.
⭐ Give it 10 minutes before serving. A short rest allows the creamy sauce and melted cheeses to settle so the ziti is easier to scoop without losing its saucy texture.
Serving Suggestions
This rich, cheesy Five Cheese Ziti Al Forno is delicious with something fresh and crisp on the side. I love it with my Mediterranean Salad or a simple green salad tossed with Balsamic Vinaigrette. For the full Olive Garden-inspired dinner, add my Olive Garden Breadsticks or Garlic Bread for soaking up every bit of that creamy sauce.
Storing + Reheating + Make-Ahead
Storing: Let leftovers cool, then cover tightly or transfer to an airtight container and refrigerate for up to 4 days.
Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover with foil and warm in a 350°F oven until heated through. A spoonful of marinara can help loosen the sauce if the pasta seems dry.
Make-Ahead: Assemble the ziti through the mozzarella layer, cover tightly, and refrigerate for up to 24 hours. Make and add the breadcrumb topping just before baking so it stays crisp. You may need to add a few extra minutes to the baking time when starting cold.
Freezing: I prefer this Five Cheese Ziti Al Forno freshly baked rather than frozen—the creamy sauces and cheeses have the best texture that way.
Frequently Asked Questions
◆ What does al forno mean?
Al forno is Italian for “baked in the oven.” In this recipe, ziti is combined with creamy sauce and five cheeses, then baked until bubbly with a golden, garlicky breadcrumb topping.
◆ What are the five cheeses in Five Cheese Ziti Al Forno?
This recipe uses ricotta, mozzarella, fontina, Parmesan, and Romano. Together they give the ziti a combination of creamy, melty, buttery, nutty, and slightly sharp flavors.
◆ Can I substitute another pasta for ziti?
Yes. Penne or rigatoni are the best substitutes because their sturdy tubular shapes hold the creamy sauce well and stand up to baking.
◆ Why is my baked ziti dry?
The most common causes are not enough sauce or overbaking. This recipe intentionally uses plenty of marinara and Alfredo sauce so the pasta stays creamy in the oven. Bake just until the sauce is bubbling and the topping is golden.
◆ Can I make Five Cheese Ziti Al Forno without Alfredo sauce?
You can substitute another creamy white sauce, but Alfredo is part of what gives this Olive Garden-style ziti its signature rich, creamy tomato sauce. For the closest result, I recommend using it.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Cheesy Baked Pasta Recipes
- Baked Ziti with Ground Beef – A hearty baked ziti loaded with savory meat sauce and plenty of gooey melted cheese.
- Million Dollar Spaghetti – Layers of pasta, rich meat sauce, and creamy cheese make this one seriously decadent baked spaghetti.
- Cannelloni – Tender pasta tubes stuffed with a rich, cheesy filling, covered in sauce, and baked until bubbly.
- Lasagna Casserole – All the hearty, cheesy flavors of classic lasagna in an easy baked pasta casserole.
- Chicken Lasagna – Layers of tender chicken, pasta, creamy sauce, and plenty of melted cheese baked together until golden and bubbly.
- Buffalo Chicken Lasagna – A bold twist on baked pasta with chicken, creamy cheese, and spicy Buffalo flavor.
Tried This Recipe?
If you made this Five Cheese Ziti Al Forno, I’d love to hear how it turned out! Please leave a star rating and comment below—your feedback helps other readers and means so much to me.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Five Cheese Ziti Al Forno
Ingredients
For The Ziti:
- 16 ounces dry ziti pasta
- 2 (24-ounce) jars marinara sauce, or 48 ounces of Sunday Gravy
- 2 (15-ounce) Jars alfredo sauce
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Fontina cheese, shredded
- 1 1/2 cups Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
For The Topping:
- 2 cups Mozzarella cheese shredded
- 1/2 cup Italian bread crumbs
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup Romano Cheese
- 1 tablespoon fresh garlic chopped
- 3 tablespoons olive oil
- 3 tablespoons Italian parsley chopped
Instructions
Ziti:
- Preheat oven to 375 degrees. Spray a 9X13 with 2-inch sides or a15X10 (4.5 quart) inch baking dish with nonstick cooking spray. Set aside.
- Cook the pasta according to package instructions. Drain well.
- In a large bowl, mix together the Marinara Sauce (or Sunday Gravy), Alfredo sauce, ricotta cheese, 2 cups Mozzarella Cheese, 1 cup Fontina Cheese, 1 1/2 cups Parmesan, Italian Seasoning, and garlic powder.
- Mix together the drained ziti with the Sauce and cheese ingredients until well combined.
- Pour ziti into the prepared baking dish. Spread the remaining 1 cup of Mozzarella over the top of the ziti.
Topping:
- In a medium mixing bowl, combine all the topping ingredients until they're well combined. Sprinkle evenly over top of the ziti. Place baking dish on a rimmed cookie sheet to catch any drips.
- Bake in the preheated oven until the topping is golden brown and the sauce is bubbly about 30-40 minutes.
Fans Also Made:
Nutrition
Source-Epicurious
Going to make this That’s a lot of cheese
No meat in this sauce?
Not in this recipe. Check out more of my Ziti recipes if you want a meatier sauce!!! <3
We are going out of town this weekend and I would like to make it in a foil pan for easier clean up. Any idea how well it turns out using a foil pan?
I don’t see why it wouldn’t work, Deb.
Made this and oh my!! Just like olive
garden ‘s, just ain’t gotta drive 45 minutes to get home lol. Thanks for the recipe
Hi, Jr! Lol. Thanks so much! Right? No need to go and drive there! 😀
I made this dish and it is delish. However, in the instructions #3. It is confusing about the mozzarella cheese. Do you save out half to put over the the pasta and then put the additional 2 cups of mozza onto that? I used a lot more pasta and deleted 2 of the sauces ie) one Alfredo and one marinara. It wouldn’t have fit into the 9X13 pan with all that sauce with only 2 cups of pasta.
Thank you so much Wendy. I went back and clarified the instructions. There was a typo! Sorry for that. The pan I used was definitely a 9X13 but it did have higher sides. I’ll also change the pan size. I really appreciate your sharing <3
That’s so cheesy!! Yum!!
Omg what an awesome way to use your delicious Sunday Gravy!! Can’t wait to give this a try 🙂