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Five Cheese Ziti al Forno Recipe

A bubbling baking dish of five cheese ziti al forno with a golden panko topping, melted mozzarella pulling away in strands, and a few basil leaves scattered over the top.
Photo by bams awey on Pexels

Undercooking the ziti before baking keeps it from turning mushy once it finishes cooking in the sauce, and blending five cheeses at two different textures, a soft ricotta filling and a firm shredded topping, gives the dish both a creamy interior and a browned, bubbly crust.

Prep
20 min
Cook
40 min
Total
60 min
Servings
8

Ingredients

Servings8
  • 1 lb ziti pasta
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 3 cups shredded mozzarella cheese, divided
  • 3/4 cup grated parmesan cheese, divided
  • 1 cup shredded fontina cheese
  • 1/2 cup grated romano cheese
  • 3 cups marinara sauce
  • 1 1/2 cups jarred or homemade alfredo sauce
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Nutrition per serving

Calories
692
Protein
33g
Carbs
59g
Fat
36g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. 2Bring a large pot of salted water to a boil and cook the ziti for 2 minutes less than the package directs for al dente, it will finish cooking in the oven. Drain and set aside.
  3. 3In a large bowl, stir together the ricotta, beaten egg, half the parmesan, the romano, Italian seasoning, and a generous pinch of black pepper until smooth.
  4. 4In a separate bowl, whisk the marinara sauce, alfredo sauce, and minced garlic together to make a combined sauce.
  5. 5Add the drained ziti to the sauce mixture and toss to coat every piece.
  6. 6Spread one-third of the sauced pasta into the baking dish. Dot with half the ricotta mixture and sprinkle with a third of the mozzarella and fontina.
  7. 7Repeat the layering with another third of the pasta, the remaining ricotta mixture, and another third of the mozzarella and fontina, then top with the final third of pasta.
  8. 8Scatter the remaining mozzarella, fontina, and parmesan evenly over the top.
  9. 9Stir the melted butter into the panko breadcrumbs and sprinkle the mixture over the cheese layer.
  10. 10Cover the dish tightly with foil and bake for 20 minutes.
  11. 11Remove the foil and bake for another 15-20 minutes, until the sauce is bubbling at the edges and the top is golden brown.
  12. 12Let the casserole rest for 10 minutes before serving so the sauce sets up and doesn't run off the pasta.

Tips & variations

  • No fontina on hand? Provolone or fresh mozzarella both work as a swap without changing the texture much.
  • Stir in 1 cup of cooked, crumbled Italian sausage or diced rotisserie chicken to the sauced pasta for a heartier version.
  • For a deeper tomato flavor, use a marinara with a higher tomato-to-sugar ratio (check the label) rather than a sweeter jarred sauce.
  • Skip the breadcrumb topping if you prefer a softer, more traditional casserole crust, the extra mozzarella on top will still brown lightly on its own.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven for 20-25 minutes until heated through. To freeze, assemble the casserole unbaked in a freezer-safe dish, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before baking as directed, adding about 10 extra minutes covered.

Tips from the Tulo kitchen

  • Salt the pasta water generously, it's the only chance the noodles themselves get seasoned before everything else goes into the dish.
  • If the top is browning too fast during the uncovered bake, tent it loosely with foil for the last 5-10 minutes rather than pulling it early.

FAQ

Can I assemble five cheese ziti al forno ahead of time?

Yes. Assemble the full casserole up to a day ahead, cover tightly, and refrigerate unbaked. Add about 10 minutes to the covered bake time since it will be starting cold.

What five cheeses does this recipe use?

Ricotta, mozzarella, parmesan, fontina, and romano. Each brings something different: ricotta for creaminess, mozzarella for melt and stretch, parmesan and romano for salty sharpness, and fontina for a mild, buttery depth.

Can I make this gluten-free?

Yes. Swap in a gluten-free ziti or penne and use gluten-free panko or crushed gluten-free crackers for the topping; check that the marinara and alfredo sauces are labeled gluten-free as well.

Why did my baked ziti turn out watery?

This usually means the marinara or alfredo sauce was too thin to begin with, or the ricotta wasn't well-drained. Use a full-fat ricotta and let it sit in a strainer for a few minutes if it looks watery in the container.

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