After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Ingredients
- 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
- 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
Description
- Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain.
- Meanwhile, in a large Dutch oven, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
- In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta.
- Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
