Description
A rich and creamy Five Cheese Ziti al Forno that combines a robust homemade tomato sauce with a luscious blend of fontina, Parmesan, provolone, mozzarella, and ricotta cheeses. Baked to golden perfection with a crunchy panko topping, this comforting Italian-American casserole is perfect for family dinners and gatherings.
Ingredients
Sauce and Vegetables
- 1 tablespoon extra virgin olive oil (divided)
- 1/2 medium white onion, diced (about ½ cup)
- 4 cloves garlic, minced (about 1 tablespoon)
- 28 ounces crushed tomatoes
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 6 tablespoons tomato paste
- 1 cup water
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon granulated sugar
Pasta
- 1 pound ziti pasta
Cheese Mixture
- 4 ounces fontina cheese, grated (about 1 cup)
- 4 ounces Parmesan cheese, grated (about 1 cup)
- 4 ounces provolone cheese, grated (about 1 cup)
- 4 ounces mozzarella cheese, grated (about 1 cup)
- 1 cup whole ricotta cheese
- 1 cup heavy cream
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 cup reserved cheese mixture (from above cheese mixture)
Garnish
- Chopped fresh Italian parsley
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) to prepare for baking the ziti al forno.
- Cook Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the diced white onion and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Sauce: Stir in crushed tomatoes, fresh oregano, fresh basil, tomato paste, water, bay leaves, kosher salt, black pepper, and granulated sugar. Bring the mixture to a simmer, cover, and let cook over low heat for 30 to 40 minutes to develop flavor.
- Cook Pasta: During the last 10 minutes of sauce simmering, bring a large pot of salted water to boil. Add the ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain pasta thoroughly.
- Make Cheese Mixture: In a large bowl, combine fontina, Parmesan, provolone, and mozzarella cheeses. Toss to mix evenly.
- Finish Sauce: Remove bay leaves from the sauce. Stir in the ricotta cheese, half a cup of the cheese mixture, and the heavy cream. Cook over low heat while stirring until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Fold the cooked ziti pasta into the creamy sauce, making sure all the pasta is well coated.
- Assemble: Spread half of the pasta mixture into a 9 x 13 inch baking dish. Sprinkle half a cup of the remaining cheese mixture evenly over the pasta. Add the remaining pasta mixture on top.
- Make Topping: In a small bowl, mix panko breadcrumbs, the reserved cup of cheese mixture, and 2 tablespoons of extra virgin olive oil. Evenly sprinkle this mixture over the top of the assembled pasta.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, until the topping is melted and lightly golden brown.
- Serve: Garnish the baked ziti with chopped fresh Italian parsley and serve warm for a comforting meal.
Notes
- To make this dish gluten-free, substitute the ziti with gluten-free pasta and use gluten-free breadcrumbs for the topping.
- The recipe can be made ahead; assemble and refrigerate, then bake before serving.
- For a lighter dish, substitute whole ricotta and heavy cream with part-skim ricotta and half-and-half.
- Leftovers keep well refrigerated for 3 to 4 days and reheat nicely in the oven.
- Using freshly grated cheeses enhances the flavor and melting quality.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pasta Casserole
- Method: Baking
- Cuisine: Italian-American
