A Masterful Dinner

Eat your heart out, Olive Garden

After a couple weeks of being sick and a couple weeks of being out of town, I’m back in action.  J just graduated from grad school, so I decided to cook him a celebratory dinner.  Since I wanted this dinner to actually be a success, I opted for pasta, which is something I can (usually) make without completely ruining it.

I had an unlikely source of inspiration for this recipe:  Olive Garden.  I’m usually not a huge proponent of the restaurant, but when my best friend suggested it for lunch one day, I agreed.  I ended up getting the Five Cheese Ziti Al Forno, which ended up being pretty delicious.  I couldn’t finish the whole meal (and never got the chance to finish my leftovers), so it was still in the back of my mind when I was looking for new pasta recipes to try.  I searched for a copycat recipe online, and decided to go with this one.  In an effort to remember what I actually did, I’m going to list how I made it, as I made a few changes and scaled it to what the site listed as 4 servings (which was more like 8 servings!).

Olive Garden Five Cheese Ziti Al Forno (adapted from Food.com)


Ziti Sauce

  • 2 2/3 cups four cheese tomato-based pasta sauce (I used Prego)
  • 1 1/3 cups creamy alfredo sauce (I used Classico)
  • 1/3 cup part skim ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons shredded smoked provolone cheese
  • 2/3 teaspoon garlic pepper seasoning
  • 1/3 teaspoon garlic powder

Ziti Topping

  • 2 cups shredded mozzarella cheese
  • 1/3 cup Italian breadcrumbs
  • 4 tablespoons shredded parmesan cheese
  • 2/3 tablespoons minced garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh flat-leaf parsley

Also needed

  • 11 ounces dry ziti pasta
  • 1 cup shredded mozzarella cheese
  • 11 x 7 baking dish
  • non-stick spray


Combine all listed ziti sauce ingredients in a medium bowl, stirring well.  You may cover and refrigerate for later use if desired.  Next, mix together all ingredients for the ziti topping; again, you may cover and refrigerate for later use.  When ready to prepare the dish, boil ziti pasta for 10 minutes.  In the meantime, spray the baking dish with non-stick spray and preheat oven to 375 degrees.  Spread a little over 1/3 cup of ziti sauce into the bottom of the baking dish; you want enough to make an even thin layer of sauce.  When the ziti is finished boiling, drain pasta and add to remaining ziti sauce (I need a new bowl for this.  If you want to minimize on dishes, you might want to make the ziti sauce in a larger bowl.).  Pour pasta and sauce into the baking dish, spreading evenly.  Sprinkle 1 cup mozzarella cheese over top of the pasta, then sprinkle the ziti topping on top of mozzarella.  You may have a little bit of ziti topping left over; discard it (or eat it, I guess…whatever floats your boat).  Place dish in oven and bake until cheese and sauce is bubbling, about 27-30 minutes.  Remove and serve.

There were several things I liked about this recipe:

  1. It was easy.
  2. It was tasty.
  3. You could prepare different parts of the recipe ahead of time.
  4. It reheats well.
  5. J liked it and it didn’t upset his IBS.

This was a winner as far as pasta recipes go.  I don’t really remember if it tasted exactly like the Olive Garden one; all I know is that it was good.  The creamy sauce and the crunchy topping made the perfect combination.  I have to admit, I was a little leery of just combining pre-made pasta sauces, but it turned out really well.  The only change I would make is to make less servings!  There is no way this was only 4 servings; it fills up an entire 11 x 7 all the way to the top.  Next time I make it I’m going to try halving it and using a smaller dish.

PS- I also made caesar salad and milk chocolate pudding with whipped cream and raspberry sauce from Joy the Baker.  The recipe was delicious, but I followed it word for word, so no need to go into detail.  Plus, since I was taking pictures at 8:30 at night with a regular digital camera, the photos didn’t turn out too well.

PPS- I just realized that in leaving out the romano cheese from the original recipe (which I had, but didn’t realize had expired), this unintentionally ended up being a four cheese pasta instead of five cheese.  Unless you count the alfredo sauce, which probably has some sort of cheese in it (I hope).  AND there are four (supposed) cheeses in the pasta sauce.  So maybe it’s a nine cheese pasta dish. Call it what you will…