Five-Cheese Ziti
I'm sure that you love Olive Garden, but with this recipe under your belt, you might feel more inclined to just stay home and make their pasta yourself.
Ingredients
- 1 lb ziti
- 4 tbsp butter
- 2 cloves garlic minced
- 4 tbsp flour all-purpose
- 2 cups half-and-half
- salt
- freshly ground pepper
- 1 cup freshly grated Parmesan divided
- 3 cups marinara
- 2 cups shredded mozzarella divided
- 1/2 cup shredded fontina
- 1/2 cup grated romano
- 1/2 cup ricotta
- 1/2 cup Panko breadcrumbs
- fresh parsley for garnish
Instructions
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Preheat oven to 375. Grease a 9”-x-13” baking dish with cooking spray. In a large pot of salted, boiling water, cook ziti until al dente. Drain and set aside.
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Make alfredo: In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour and cook until the mixture is bubbling and golden, 1 minute more. Slowly pour in half-and-half, whisking constantly. Bring mixture to a simmer and stir in ½ cup Parmesan. Let simmer until the sauce thickens, 2 to 3 minutes, then season with salt and pepper.
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Stir in marinara, 1 cup mozzarella, fontina, romano, and ricotta, then add pasta and toss until everything is well coated. Transfer to prepared baking dish.
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In a small bowl, mix together remaining ½ cup Parmesan and Panko. Sprinkle evenly over top of dish. Bake until golden and bubbly, about 30 minutes.5. Garnish with parsley and serve.
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