Olive Garden 5 Cheese Ziti al Forno Copycat Recipe

This Olive Garden 5 cheese ziti recipe brings the restaurant’s baked pasta home with five types of cheese, a rich tomato cream sauce, and a golden, bubbly top. It’s the kind of dish that earns a spot in the weeknight rotation fast.

It comes together in about 45 minutes, and most of the work is just layering things in a baking dish. No fancy technique needed.

Why I Love This Recipe

The sauce here is the thing. It’s creamy and bright at the same time, because the ricotta and mozzarella mellow out the acidity of the tomatoes without turning everything heavy.

The five cheeses aren’t just for show. Each one pulls a different job: ricotta adds body, mozzarella gives you the long, stretchy pull, fontina brings a nutty depth, Romano bites back, and Parmesan crisps up the top.

This is the version I keep coming back to when I want something genuinely satisfying without spending my whole evening in the kitchen.

Recipe Ingredients

• 12 oz ziti pasta – Dry; penne works too if that’s what you have
• 15 oz whole-milk ricotta – Part-skim works but gives a slightly thinner filling
• 2 cups shredded mozzarella, divided – Low-moisture; fresh mozzarella will make the sauce watery
• 1/2 cup shredded fontina – Adds a subtle nutty note; Gruyère is a fair swap
• 1/4 cup grated Pecorino Romano – Sharp and salty; pairs well with the creamy base
• 1/2 cup grated Parmesan, divided – The half on top crisps into a golden crust
• 1 egg – Binds the ricotta mixture so it doesn’t break apart in the oven
• 1 tsp garlic powder – Goes into the ricotta mixture; fresh minced garlic works too
• 1 tsp Italian seasoning – Dried oregano, basil, and thyme blend; add more to taste
• 1/2 tsp kosher salt – For the ricotta mixture; taste and adjust to your preference
• 1/4 tsp black pepper – Freshly cracked if you have it
• 24 oz marinara sauce – A good jarred sauce is fine; choose one with low added sugar
• 1/2 cup heavy cream – Stirred into the marinara to make the tomato cream sauce
• 1 tbsp butter – For greasing the baking dish

Variations / Substitutions

• Gluten-free pasta – Swap ziti for a gluten-free penne; reduce bake time by 3 to 4 minutes since GF pasta softens faster under heat.
• Fontina swap – Gruyère melts cleanly in its place and adds a slightly earthier flavour.
• Romano swap – Pecorino Romano and Parmesan Romano are interchangeable here; either gives the same salty sharpness.
• Dairy-free – A cashew-based ricotta and a vegan mozzarella shred will work, though the sauce will be less rich and the top won’t brown as deeply.
• Extra heat – Stir 1/2 tsp red pepper flakes into the marinara cream sauce before baking for a gentle kick that cuts through the richness.
• Lighter version – Replace the heavy cream with half-and-half; the sauce stays creamy but is noticeably lighter in body.

If you enjoy baked pasta nights, the Olive Garden Lasagna Classico Copycat Recipe follows the same format and is worth trying next.

How To Make 5 Cheese Ziti al Forno

Step 1: Boil the Ziti

Bring a large pot of well-salted water to a rolling boil, then cook the 12 oz ziti for 2 minutes less than the package directs, usually around 8 minutes. You want it genuinely underdone at this stage, because it finishes cooking in the oven.

Drain the pasta and toss it lightly with a drizzle of oil so it doesn’t clump while you finish the rest of the prep. The ziti should feel firm and look slightly chalky at the center when you bite a piece, and that’s exactly right.

Step 2: Mix the Cheese Filling

In a large bowl, combine the 15 oz ricotta, 1 cup of the shredded mozzarella (reserve the second cup for topping), the 1/2 cup fontina, the 1/4 cup Pecorino Romano, 1/4 cup of the Parmesan (reserve the remaining 1/4 cup for the top), the 1 egg, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir everything together until evenly combined.

The mixture should look thick and pale, with no streaks of plain ricotta left. Don’t rush the mixing; a few extra seconds here means the filling stays together once it hits the oven heat.

Step 3: Stir the Tomato Cream Sauce

Pour the 24 oz marinara into a medium saucepan over medium heat and let it warm for 2 minutes, then stir in the 1/2 cup heavy cream. Heat together for another 2 to 3 minutes, stirring occasionally, until the sauce turns a soft, pale orange and smells fragrant.

You’re not trying to reduce it or make it thick, just to bring the two together into a cohesive sauce. Keep the heat at medium; a hard simmer can cause the cream to break.

Step 4: Layer the Baking Dish

Preheat your oven to 375°F (190°C). Rub the 13×9-inch baking dish with the 1 tbsp butter, then spread about 1/2 cup of the tomato cream sauce across the bottom in a thin layer. Add the drained ziti to the bowl with the cheese mixture and fold everything together until the pasta is well coated.

Spoon the coated ziti into the baking dish in an even layer. Pour the remaining tomato cream sauce over the top, using the back of a spoon to spread it to the edges so nothing dries out.

Step 5: Top and Bake the Pasta

Scatter the reserved 1 cup mozzarella evenly over the sauced pasta, then finish with the reserved 1/4 cup Parmesan in a thin, even layer. Slide the dish into the oven, uncovered, and bake for 25 to 30 minutes, until the sauce is bubbling at the edges and the top is golden in spots.

If the cheese is browning too fast before the 25-minute mark, tent the dish loosely with foil and continue baking. The pasta is done when the center feels set rather than jiggly when you give the dish a gentle shake.

Step 6: Garnish and Serve

Scatter a small handful of fresh basil leaves or a pinch of dried Italian seasoning over the top, then cut into portions and plate straight from the dish. Serve with a wedge of crusty bread alongside so nothing in the baking dish goes to waste.

Recipe Tips

• Salt your pasta water generously. The water should taste faintly of the sea. Under-seasoned pasta tastes flat no matter how good the sauce is.
• Don’t skip the egg in the ricotta mixture. Without it, the filling loosens up as it bakes and becomes soupy rather than creamy and set.
• Let the dish sit for 5 minutes before cutting. The sauce tightens slightly as it cools, making cleaner portions and keeping everything together on the plate.
• Use a block of mozzarella and shred it yourself. Pre-shredded bags contain anti-caking powder that slows melting and makes the top less smooth.
• Room-temperature ricotta blends more evenly. Pull it from the fridge 20 minutes before mixing so there are no cold lumps in the filling.

Bake times by oven and dish material (at 375°F / 190°C):

How To Store

• Refrigerate – Cover the baking dish tightly or transfer portions to an airtight container. It keeps well for up to 4 days.
• Reheating – Reheat individual portions in a 350°F (175°C) oven for 15 minutes, covered with foil, or in the microwave on medium power for 2 to 3 minutes. Adding a small splash of water before covering helps the sauce loosen back up.

What To Serve With 5 Cheese Ziti al Forno

A crisp green salad with a sharp red wine vinaigrette works well here because the acidity cuts through the richness of the cheese filling. Garlic bread is the obvious partner, and it earns its place: the crust soaks up the tomato cream sauce in a way that softer bread won’t. A glass of medium-bodied red wine, like a Chianti or Sangiovese, echoes the tomato notes in the sauce rather than fighting them.

Frequently Asked Questions

Can I assemble this ahead of time?

Yes. Build the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Add 5 minutes to the bake time since it’s going in cold.

Can I freeze the baked ziti?

You can. Cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

My top is golden but the center still looks loose. Is it done?

Give the dish a gentle shake. A little movement at the very center is fine; it firms up as it rests. If the whole top layer is rippling, cover with foil and give it another 5 minutes.

Can I use cottage cheese instead of ricotta?

Yes, though the texture will be slightly grainier and less creamy. Drain the cottage cheese in a fine mesh strainer for 15 minutes first to remove excess liquid.

5 Cheese Ziti al Forno Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 12 oz ziti pasta
• 15 oz whole-milk ricotta
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup shredded fontina
• 1/4 cup grated Pecorino Romano
• 1/2 cup grated Parmesan, divided
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 1/2 cup heavy cream
• 1 tbsp butter

Method

 

1. Boil the 12 oz ziti in well-salted water for 2 minutes less than package directions (about 8 minutes), then drain and toss lightly with oil.
2. Combine the 15 oz ricotta, 1 cup mozzarella, 1/2 cup fontina, 1/4 cup Pecorino Romano, 1/4 cup Parmesan, 1 egg, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl and stir until evenly mixed.
3. Warm the 24 oz marinara over medium heat for 2 minutes, stir in the 1/2 cup heavy cream, and heat for another 2 to 3 minutes until the sauce is a uniform pale orange.
4. Preheat the oven to 375°F (190°C). Butter a 13×9-inch dish with the 1 tbsp butter, spread 1/2 cup of sauce on the bottom, fold the ziti into the cheese mixture, spoon it into the dish, and pour the remaining sauce over the top.
5. Top with the reserved 1 cup mozzarella and 1/4 cup Parmesan, then bake uncovered for 25 to 30 minutes until the top is golden and the edges are bubbling.
6. Rest for 5 minutes, scatter with fresh basil, cut into portions, and serve directly from the dish with crusty bread.

Notes

This dish can be assembled up to a day ahead and refrigerated before baking, which actually makes it a good option for busy evenings. If your oven runs hot, keep an eye on the top around the 20-minute mark and tent with foil if the cheese is browning before the sauce has had time to bubble. The pasta soaks up more sauce as it sits, so leftovers reheat best with a small splash of water added before covering.