five cheese ziti al forno recipe

Written BySheba G Updated On
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The Best five cheese ziti al forno recipe

Five cheese ziti al forno is the recipe I make when I want something that feels like a Sunday dinner but comes together on a Thursday. Ziti gets tossed with a creamy tomato sauce and five different cheeses, then it bakes until the top turns golden and the edges start to bubble. The first time I made it, my kids fought over the corner pieces because that is where the crust gets the most crisp. Now I just plan for it and cut the pan into uneven squares so everyone gets a little bit of that crust.

What I love most is how little work it takes for how big the payoff is. You boil the pasta, stir the sauce and cheese together, layer it, and let the oven do the rest. I usually put it together in the afternoon while the kids are doing homework, then slide it in the oven right before dinner. It works for a weeknight when everyone is tired and it works even better when we have people over, because it feeds a crowd without needing three pots on the stove. I have brought it to potlucks and to a friend’s house after a new baby and it always gets the same reaction.

As far as what it gives you, this is a filling dish. The cheese brings protein and calcium, the tomato sauce brings in some vegetables, and the pasta gives everyone the energy to get through the rest of the evening. I am not going to pretend it is a light meal, because it is not, and that is not what I am making it for. It is a hearty baked pasta that keeps people full and happy, and that counts for a lot in my house.

Five Cheese Ziti al Forno

4.7 from 1925 votes

Baked ziti with a rich tomato-cream sauce and a blend of ricotta, mozzarella, provolone, Parmesan, and fontina. The pasta bakes until bubbly with a golden cheese crust.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Ziti

1 pound ziti pasta
1 tablespoon salt, for the pasta water

For the Tomato-Cream Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (15-ounce) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream

For the Five-Cheese Blend

1 cup ricotta cheese
2 cups shredded low-moisture mozzarella
1 cup shredded provolone
1/2 cup grated Parmesan
1/2 cup shredded fontina

For the Topping

1/2 cup shredded low-moisture mozzarella
1/4 cup grated Parmesan
2 tablespoons chopped fresh basil

👨‍🍳Directions

1Preheat the oven to 375°F. Bring a large pot of water to a boil and add the salt. Cook the ziti for 2 minutes less than the package directions, until just shy of al dente. Drain, reserving 1/2 cup of the pasta water.
2Make the sauce: heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, until fragrant. Stir in the marinara, crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Stir in the heavy cream, then remove from the heat.
3In a large bowl, combine the ricotta, 2 cups mozzarella, provolone, 1/2 cup Parmesan, and fontina. Stir in 1/2 cup of the sauce to loosen the mixture.
4Return the drained ziti to the pot. Add about 3 cups of the sauce and toss until the pasta is evenly coated. If the mixture looks dry, add a splash of the reserved pasta water.
5Spread half of the coated ziti in the baking dish. Dollop the cheese blend over the pasta and spread it into an even layer. Top with the remaining ziti.
6Spoon the remaining sauce over the top. Sprinkle with the topping mozzarella and Parmesan.
7Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted, the edges are bubbling, and the top is golden in spots.
8Let the ziti rest for 10 minutes before serving. Garnish with the chopped basil.

🔧Equipment

Large pot
Colander
Large skillet or saucepan
9×13-inch baking dish
Large mixing bowl
Wooden spoon
Whisk
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 27g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 890mg🌾Total Carbs: 46g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Use a good-quality marinara sauce; the sauce is the backbone of the dish. For a drier bake, reduce the heavy cream to 1/4 cup. The casserole can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to the covered bake time. Nutrition is an estimate and varies by brand and portion size.

Watch Video Of How Five Cheese Ziti al Forno Works

Five cheese ziti al forno is my go to when I need something that feeds a crowd and still feels special, and it works just as well for a Sunday dinner as it does for a graduation party or holiday table. The pasta holds up, the cheeses melt into something rich without being heavy, and you can assemble it ahead so youre not stuck in the kitchen while everyone else is visiting.

❓ Frequently Asked Questions About Five Cheese Ziti al Forno

1. What are the five cheeses in five cheese ziti al forno?

Most home versions build the dish around mozzarella, provolone, Parmesan, Romano, and fontina. Mozzarella and fontina bring the melt, provolone adds a sharper pull, and the Parmesan and Romano go into the cream sauce and over the top for browning. If you can’t find fontina, asiago makes a close substitute with a similar nutty bite.

2. Can I make five cheese ziti al forno ahead of time?

Yes, and it holds up well. Assemble the dish through the sauce-and-cheese layers, cover it tightly, and refrigerate for up to 24 hours before baking. Add the final layer of cheese just before it goes in the oven so the top doesn’t dry out. Because a cold baking dish takes longer to heat through, plan on an extra 10 to 15 minutes in the oven and check that the center is bubbling before you pull it.

3. Why did my baked ziti turn out dry?

Dryness almost always comes from too little sauce or an overlong bake. The pasta absorbs liquid as it sits, so cook the ziti just shy of al dente and toss it with enough sauce to coat every piece generously. Reserve a cup of pasta water to loosen the mixture if it looks tight, and cover the dish with foil for the first half of baking to trap steam. Uncover only for the final stretch to brown the cheese.

4. What should I serve with five cheese ziti al forno?

Something bright and simple balances the richness. A crisp green salad with a sharp vinaigrette, roasted broccoli with lemon, or garlic bread for scooping up the sauce all work well. Keep sides light on dairy so the cheese in the main dish stays the focus.

5. Can I freeze leftovers, and how do I reheat them?

Freeze portions in airtight containers for up to two months. Thaw overnight in the refrigerator, then reheat covered at 350°F until hot through, about 20 to 25 minutes, adding a splash of milk or extra sauce to keep the pasta from drying out. Reheating in the microwave works in a pinch, but the oven gives you a better texture on top.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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