Name: Five Cheese Ziti Al Forno
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Cuisine: Italian
Ingredients: 1 lb dried ziti or other tubular pasta such as rigatoni; 6 cup(s) salted water; 1 tblsp olive oil; 2 garlic cloves, minced; 2 shallots, minced; 1 medium onion, minced; 1 pt cherry or grape tomatoes; 5 Roma tomatoes, diced or one 14.5 oz can of diced tomatoes; 2 tblsp red wine; 1 tblsp balsamic vinegar; 1 tsp kosher or sea salt; 3 tblsp butter; 3 tblsp all-purpose flour; 1/2 cup(s) chicken stock; 1 1/2 cup(s) milk; 1 cup(s) dry white wine; 1 cup(s) shredded Parmesan cheese; 1/2 cup(s) shredded fontina cheese; 1 cup(s) shredded fresh mozzarella; 1/2 cup(s) ricotta or 4% cottage cheese; 1 cup(s) breadcrumbs, preferably panko; 8 basil leaves, chopped; 1 cup(s) shredded Romano cheese; 1 tsp kosher or sea salt; 1/4 tsp pepper; 2 cup(s) chopped spinach and kale leaves, optional

Five Cheese Ziti Al Forno Recipe

Rating 5.0

| 1

This hearty five cheese ziti al forno uses five kinds of cheese (count them!) and feeds a crowd. A simple tomato sauce (marinara) combines with a cheesy white sauce (alfredo) for a satisfying baked pasta dish in a bubbly pink sauce. In a hurry? You can substitute store-bought sauces, and dinner is ready in a snap.

Dinner

Italian

ingredients

steps

105

minutes

Ingredients

Servings:

For the Ziti

1 lb

dried ziti or other tubular pasta such as rigatoni

6 cup(s)

salted water

For the Tomato Sauce (Marinara)

1 tblsp

olive oil

garlic cloves, minced

shallots, minced

medium onion, minced

1 pt

cherry or grape tomatoes

Roma tomatoes, diced or one 14.5 oz can of diced tomatoes

2 tblsp

red wine

1 tblsp

balsamic vinegar

1 tsp

kosher or sea salt

For the Cheese Sauce (Alfredo)

3 tblsp

butter

3 tblsp

all-purpose flour

1/2 cup(s)

chicken stock

1 1/2 cup(s)

milk

1 cup(s)

dry white wine

1 cup(s)

shredded Parmesan cheese

1/2 cup(s)

shredded fontina cheese

1 cup(s)

shredded fresh mozzarella

1/2 cup(s)

ricotta or 4% cottage cheese

1 cup(s)

breadcrumbs, preferably panko

basil leaves, chopped

1 cup(s)

shredded Romano cheese

1 tsp

kosher or sea salt

1/4 tsp

pepper

2 cup(s)

chopped spinach and kale leaves, optional

Directions 12 steps | 105 Minutes

Step 1

In a stockpot over medium heat, add the salted water. As the water heats to a boil, prepare the tomato sauce. In a small saucepan over medium heat, add the olive oil, garlic, shallots and onions. Cook until softened.

Step 2

Stir in the cherry and Roma tomatoes and turn the heat up to high.

Step 3

Stir in the red wine, balsamic vinegar and salt. Cook until thoroughly warm. Season to taste and set the sauce aside.

Step 4

When the water comes to a boil, cook the ziti to al dente according to the package’s instructions. Drain the ziti and transfer to a 9x13-inch baking dish and set aside. Preheat the oven to 425°F.

Step 5

Prepare the alfredo sauce. In a large saucepan, make a roux by combining the flour and butter over medium heat and stirring regularly until it forms a paste. Cook for about 3 minutes, until the starchy taste is gone.