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Five Cheese Ziti Al Forno

Five Cheese Ziti Al Forno

Searching for a comforting, crowd-pleasing meal that’s both incredibly cheesy and surprisingly simple to make? Look no further than this Five Cheese Ziti Al Forno, a baked pasta dish that transforms humble ingredients into a restaurant-worthy delight, perfect for busy weeknights or special family gatherings. This recipe is your gateway to a perfectly golden, bubbling casserole of pasta, sauce, and glorious cheese.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 (28-ounce) cans crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese , plus more for topping
  • 1/2 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ricotta cheese
  • 1/4 cup cream cheese softened
  • 1/4 cup milk or heavy cream
  • 1 tablespoon fresh parsley chopped (for garnish)

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 with cooking spray or a little olive oil.
  2. Bring a large pot of salted water to a rolling boil. Add the ziti and cook according to package directions until al dente. Drain the pasta and set aside.
    1 pound ziti pasta
  3. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook 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 tablespoon olive oil, 1 medium yellow onion, 3 cloves garlic
  4. Pour in the crushed tomatoes. Add the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Stir everything together and bring the sauce to a simmer. Let it simmer gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
    2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, Salt and freshly ground black pepper
  5. In a medium bowl, combine the ricotta cheese, softened cream cheese, milk or heavy cream, the 1/2 cup of grated Parmesan cheese, provolone cheese, and mozzarella cheese. Stir until well combined and creamy.
    1/2 cup grated Parmesan cheese, 1/2 cup shredded provolone cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup ricotta cheese, 1/4 cup cream cheese, 1/4 cup milk or heavy cream
  6. Add the drained ziti to the skillet with the tomato sauce. Stir gently to coat the pasta evenly. Pour half of the pasta and sauce mixture into the prepared baking dish. Dollop spoonfuls of the cheese mixture evenly over the pasta layer.
  7. Spoon the remaining pasta and sauce mixture over the first layer. Top generously with more shredded mozzarella and Parmesan cheese.
    1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese
  8. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
  10. Let the Five Cheese Ziti Al Forno rest for about 10 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh chopped parsley before serving, if desired.
    1 tablespoon fresh parsley

Notes

Try reheating in the oven at 350°F (175°C) for best results. Covered for 20-25 mins from fridge, 45-60 mins from frozen, uncovering for the last 5-20 mins.