Olive Garden 5 Cheese Ziti
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
10
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Calories
341 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden 5 Cheese Ziti
Description
The recipe combines cooked al dente ziti pasta with a mixture of jarred marinara and Alfredo sauces, ricotta cheese, shredded fontina, and mozzarella cheeses. The combined pasta and sauce are placed in a baking dish topped with a mixture of shredded mozzarella, grated Romano and Parmesan cheeses, minced garlic, and panko breadcrumbs. Baked uncovered at 350°F, the topping crisps and browns while the cheeses inside become melty and bubbly.
This baked ziti is creamy yet textured, with the creamy sauces coating each piece of pasta and a crunchy topping adding contrast. It pairs well with a green salad or garlic bread for a hearty meal.
To ensure the best texture, cook the pasta slightly less than al dente since it finishes cooking in the oven. Fontina cheese can be substituted with Monterey Jack if needed. Leftovers keep well in an airtight container refrigerated up to five days.
Ingredients
For the Pasta and Sauce:
- 16 oz ziti pasta
- 1 marinara sauce 24 oz jar, jar
- 1 Alfredo sauce 15 oz jar, jar
- 1/2 cup ricotta cheese
- 1/2 cup fontina cheese shredded
- 1/2 cup mozzarella cheese shredded
For the Topping:
- 1 1/2 cup mozzarella cheese shredded
- 1/4 cup Romano cheese grated
- 1/2 cup Parmesan Cheese grated
- 2 tsp garlic minced
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees F and spray a 3 quart baking dish or 9X13 baking pan with a non-stick cooking spray.
- Boil the ziti based on the package instructions to al dente. Drain and set aside.
- In a large mix bowl, stir together the remaining pasta ingredients (marinara sauce, Alfredo sauce, ricotta cheese, fontina cheese and mozzarella cheese). Then gently fold the cooked ziti into this sauce mixture. Then gently pour this mixture into the prepared baking pan.
- In a separate bowl, stir together the topping ingredients. Evenly sprinkle the topping mixture on top of the pasta in the pan.
- Bake uncovered for 30-35 minutes until the top is golden brown and the sauce is bubbly.
- Serve warm and enjoy!
Notes
- If fontina cheese is unavailable, substitute with Monterey Jack cheese.
- Cook pasta slightly under al dente as it will continue cooking during baking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 662mg | 28% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 286mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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