Baked Ziti with Five Cheeses and Golden Crumbs

Baked Ziti with Five Cheeses

This baked ziti is meant to be scooped, not cut into squares: distinct pasta tubes stay coated in a creamy, rosy sauce beneath melted cheese and lightly golden crumbs. Marinara and prepared Alfredo keep the sauce simple, while ricotta, mozzarella, fontina, Parmesan, and Pecorino Romano make up the five-cheese blend.

Drain the ziti while it is still slightly firm so it can finish cooking in the oven. Bake the casserole covered to protect the saucy interior, then add the breadcrumbs for a short uncovered finish.

Ingredients for Five-Cheese Baked Ziti

• 1 pound dry ziti (about 450g)
• 1 jar (24 ounces) marinara sauce (about 680g)
• 1 jar (15 ounces) prepared Alfredo sauce (about 425g)
• 1 cup whole-milk ricotta (about 225g)
• 2 cups shredded low-moisture mozzarella, divided (about 225g)
• 1 cup shredded fontina (about 115g)
• 1/2 cup finely grated Parmesan (about 50g)
• 1/4 cup finely grated Pecorino Romano (about 25g)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup plain or Italian-style breadcrumbs (about 55g)
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley

Yield: 8 generous servings. Time: About 25 minutes prep, 50–55 minutes cooking, and 10 minutes resting.

How to Make Baked Ziti with Five Cheeses

1. Prepare the dish: Preheat the oven to 375°F (190°C). Lightly grease a deep 9-by-13-inch baking dish with roughly 4-quart capacity. Set it on a rimmed sheet pan to catch any drips.
2. Cook the ziti: Boil the pasta until 1–2 minutes short of the package’s al dente time. It should still be slightly firm. Drain; it will finish softening in the oven.
3. Coat the pasta: In a large bowl, combine the marinara, Alfredo, Italian seasoning, and garlic powder. Fold in the ziti, ricotta, fontina, Parmesan, Pecorino Romano, and 1 cup of the mozzarella. Coat the pasta thoroughly, leaving a few small pockets of ricotta.
4. Assemble: Spread the pasta evenly in the baking dish and top with the remaining 1 cup mozzarella. Cover loosely with foil. If the foil may touch the cheese, lightly oil the side facing down.
5. Bake and add the crumbs: Bake covered for 20–25 minutes, until the cheese on top has melted. Toss the breadcrumbs with the olive oil, remove the foil, and scatter the crumbs over the cheese.
6. Finish and rest: Bake uncovered for 12–18 minutes more. Start checking after 12 minutes; the sauce should bubble at the edges, the center should be hot, and the crumbs should be lightly golden. Rest for 10 minutes, then scatter with parsley and scoop into servings.

How to Keep the Ziti Creamy, Not Dry

Use both full jars of sauce, even if the pasta looks generously coated before baking. The ziti absorbs moisture in the oven, and the covered first stage limits evaporation. Adding the crumbs only after that stage lets them brown without leaving the pasta uncovered for too long.

A deeper dish or a casserole that starts cold may need longer to heat through. Look for bubbling edges and a hot center rather than relying only on the clock. Take the dish out once the crumbs are lightly golden; they can burn quickly under a broiler.

The Five-Cheese Blend

Ricotta leaves creamy pockets among the pasta. Mozzarella and fontina melt throughout the casserole, while Parmesan and Pecorino Romano add a sharper, savory note. Shred the mozzarella and fontina from blocks when practical for a smoother melt. Jarred Alfredo and the hard cheeses vary in saltiness, so taste before adding any salt.

Penne or rigatoni can replace the ziti in the same quantity. Serve with a green salad or garlic bread. For another creamy pasta dinner, try Creamy Tuscan Ravioli.

Make-Ahead, Storage, and Reheating

Make ahead: Assemble the casserole up to 24 hours ahead and refrigerate it without the breadcrumbs. Bake it covered first, then add the oiled crumbs for the uncovered finish. Starting from cold will require extra oven time; check for a hot center and bubbling edges.

Store and reheat: Cool leftovers, cover tightly, and refrigerate for up to 4 days. Microwave individual portions until hot, or cover larger portions with foil and reheat at 350°F (175°C) until heated through. Add a few spoonfuls of marinara if the pasta seems dry.

Freeze: An unbaked, tightly wrapped casserole can be frozen for up to 2 months, but the pasta and creamy sauce may lose some texture. Freshly baked or refrigerated ziti will have a creamier finish.

Nutrition

Approximate per serving (1/8 of the casserole): 610 calories, 28g protein, 29g fat, and 61g carbohydrates. Approximate per 100g of prepared casserole: 150 calories, 7g protein, 7g fat, and 15g carbohydrates. Values are estimates; sauce and cheese brands and the pasta’s cooked weight will affect the totals.