Olive Garden Five Cheese Ziti

This oven-baked cheesy ziti lets you bring Olive Garden comfort right to your kitchen without any fuss. Melted layers of mozzarella, parmesan, romano, asiago, and fontina blanket over saucy pasta and crisp breadcrumbs, baking into a bubbly casserole that tastes just like classic Italian American comfort. It is my secret weapon for family dinners or when I need a meal that gets everyone excited for seconds.

I first made this on a rushed weeknight and it instantly became a staple The next day I caught my kids fighting over who got the last piece

Ingredients

• Ziti pasta: the classic tube shape gives the best texture look for brands labeled bronze cut to grab more sauce
• Breadcrumbs: these add craveable crispness on top fresh or Italian seasoned both bring great flavor fresher means extra crunch
• Marinara sauce: a solid tomato base ties the dish together use your favorite store brand or make a simple homemade version with lots of garlic
• Heavy cream: adds a luscious velvety texture higher quality cream makes the sauce rich and not too greasy
• Diced tomatoes: bump up sweetness and juicy bits drain well and pick fire roasted for extra flavor if available
• Sugar: evens out the tomatoes tang so the sauce tastes balanced
• Parmesan blend: a mix of parmesan romano asiago gives depth and sharpness grate it yourself for best flavor
• Fontina cheese: adds nutty meltiness subs with Monterey Jack work in a pinch
• Mozzarella cheese: classic stretchiness shred fresh for a creamier melt

Step-by-Step Instructions

Cook the Pasta:

Add ziti to a large pot of salted boiling water and cook until barely al dente usually around seven minutes Drain right away and rinse under cold water to stop cooking Toss with olive oil to keep the strands from sticking while you move on

Make the Cheese Sauce:

Heat marinara sauce heavy cream diced tomatoes and sugar together in a saucepan over medium Stir as it heats Once bubbling gently add half a cup each of parmesan blend fontina and mozzarella Stir until smooth and melted Remove from the burner

Assemble the Ziti:

In a big ovenproof dish spread the drained pasta in an even layer Pour all the warm cheese sauce over top Every noodle should be bathed in sauce

Finish with Toppings:

Sprinkle over remaining mozzarella and parmesan blend evenly Scatter breadcrumbs right on top so every bite has crisp golden edges

Broil to Perfection:

Slide the dish under a broiler for three to four minutes only Watch closely so the cheese bubbles and browns but does not burn Pull out and rest a few minutes before serving

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The part I look forward to most is the golden bubbly crust of cheese and breadcrumbs on top Every time I made this as a teenager with my brother we would sneak pieces off the topping before it hit the table That crunchy layer really is the best bite

Storage Tips

Cover and refrigerate any remaining ziti for up to four days The flavor soaks in even more overnight You can portion and freeze too tightly wrap to avoid ice crystals then bake straight from frozen for a hearty meal later I find the breadcrumb topping stays crisper if reheated in the oven not the microwave

Ingredient Substitutions

No ziti on hand Use penne or rigatoni The shape holds up well to sauce and cheese Switch up the cheese blend with what you love cheddar provolone more mozzarella Even swap half and half for the cream if you want it lighter The recipe plays nice with what is already in the fridge

Serving Suggestions

Pair this pasta bake with a green salad tossed in vinaigrette and a side of garlic bread or breadsticks If you want a heartier meal add cooked Italian sausage or roasted vegetables right into the pasta before baking Sometimes I ladle on extra sauce at the end for my husband who never thinks there is enough

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Cultural and Historical Context

Baked ziti is a favorite at Italian American family tables and has its roots in classic southern Italian al forno recipes These hearty casseroles always bring people together The extra cheese and browned top make this version a cozy spin inspired by Olive Garden’s famous menu everyone recognizes it as a true comfort food treat

Recipe FAQs

→ What types of cheese are used in this baked pasta?

A flavorful mix of mozzarella, parmesan, Romano, Asiago, and fontina cheeses creates a creamy, rich texture and depth.

→ Can I use a different pasta instead of ziti?

Penne or rigatoni are excellent substitutes as they hold sauce well and bake nicely.

→ How do I get a crunchy golden topping?

Sprinkle breadcrumbs and extra cheese evenly on top and broil the dish for a few minutes until golden brown and crisp.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble it, refrigerate or freeze, then bake when ready. Add a few extra minutes to baking if chilled.

→ Can store-bought sauce be used?

Store-bought marinara works fine for convenience, though homemade sauce adds more depth and freshness to the dish.

→ How should leftovers be stored?

Keep in an airtight container in the fridge for up to four days or freeze portions tightly wrapped and reheat gently in the oven.