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Copycat Olive Garden Five Cheese Ziti

Copycat Olive Garden Five Cheese Ziti

When it comes to comforting Italian-American classics, few dishes hit the spot quite like a rich and creamy baked ziti. The Copycat Olive Garden Five Cheese Ziti brings that beloved restaurant experience right into your kitchen, offering a satisfying blend of pasta, a luscious cheese sauce, and a flavorful tomato component that’s sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ziti pasta (or penne)
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef (or Italian sausage for extra flavor)
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 (28 ounce) can Crushed tomatoes
  • 1 (15 ounce) can Tomato sauce
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil
  • 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
  • to taste Salt and freshly ground black pepper
  • 15 ounces Ricotta cheese
  • 1 large Large egg, lightly beaten
  • 1/4 cup Grated Parmesan cheese, plus more for topping
  • 1/4 cup Chopped fresh parsley, plus more for garnish
  • 8 ounces Shredded mozzarella cheese, divided
  • 4 ounces Shredded provolone cheese
  • 4 ounces Shredded white cheddar cheese

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet or Dutch oven
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente (still with a slight bite). Drain the pasta and set aside.
    1 pound Ziti pasta (or penne)
  3. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon Olive oil, 1 pound Lean ground beef (or Italian sausage for extra flavor)
  4. Add the chopped onion to the skillet with the browned meat and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium Onion, finely chopped, 2 cloves Garlic, minced
  5. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
    1 (28 ounce) can Crushed tomatoes, 1 (15 ounce) can Tomato sauce, 1 teaspoon Dried oregano, 1/2 teaspoon Dried basil, 1/4 teaspoon Red pepper flakes (optional, for a hint of heat), to taste Salt and freshly ground black pepper
  6. In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, chopped fresh parsley, half of the shredded mozzarella cheese (about 4 ounces), the provolone cheese, and the white cheddar cheese. Stir until well combined.
    15 ounces Ricotta cheese, 1 large Large egg, lightly beaten, 1/4 cup Grated Parmesan cheese, plus more for topping, 1/4 cup Chopped fresh parsley, plus more for garnish, 8 ounces Shredded mozzarella cheese, divided, 4 ounces Shredded provolone cheese, 4 ounces Shredded white cheddar cheese
  7. Add the drained ziti pasta to the meat sauce in the skillet and stir to coat evenly. Pour about half of the pasta and meat sauce mixture into the prepared baking dish.
    1 pound Ziti pasta (or penne)
  8. Spoon the ricotta cheese mixture evenly over the pasta and sauce layer in the baking dish.
  9. Spread the remaining pasta and meat sauce mixture over the ricotta layer. Sprinkle the remaining shredded mozzarella cheese evenly over the top. You can also add a little extra grated Parmesan cheese for an even more golden crust.
    8 ounces Shredded mozzarella cheese, divided, 1/4 cup Grated Parmesan cheese, plus more for topping
  10. Cover the baking dish loosely with aluminum foil (this prevents the cheese from browning too quickly). Bake for 20 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
  12. Let the Copycat Olive Garden Five Cheese Ziti rest for about 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh parsley if desired.
    1/4 cup Chopped fresh parsley, plus more for garnish

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
To freeze, cool completely, cover tightly, and freeze for up to 2-3 months. Reheat from frozen in the oven.