Five Cheese Ziti Recipe: OG Copycat
Five Cheese Ziti Olive Garden Copycat!
This super easy pasta whips up in 30 minutes and costs less than $15— Plus, you can easily customize it to your own liking! Full recipe:
ingredients:
*1 lb ziti/penne/pasta of choice
*1 jar marinara sauce
*1 cup heavy cream
*1/2 cup of ricotta OR blended up cottage cheese
*1 can petite diced tomatoes, drained
*spices: salt, pepper, garlic powder, onion powder
*2 cups shredded Italian cheese blend (more if desired)
*panko breadcrumbs
*grated Parmesan cheese
*dried parsley
directions:
*Preheat oven to 350 degrees
*Boil pot of salted water, add pasta once boiling
*Meanwhile in a pan (oven-safe if you have one) on low-medium heat mix marinara sauce, cream, and diced tomatoes
*Mix in ricotta/cottage cheese and spices
*Add shredded cheese (reserve some for topping) and cook until melted, stirring frequently
*Once pasta is al dente, reserve a little pasta water and then drain- DO NOT RINSE
*Add pasta into sauce
*You can add a little reserved pasta water to thin the sauce and help the pasta incorporate into the sauce IF needed. This all depends on the type of cheese you used
*If your pan is not oven safe then you will need to transfer to a baking dish
*Top with remaining shredded cheese- use as much as you like, sometimes we will use more in the sauce for a total of 3 cups
*Mix about 1/4 cup panko breadcrumbs (or crushed up croutons if you have that on hand instead!), 1/4 cup Parmesan cheese, and dried parsley. You really don’t need to measure this part though. And if you don’t want it that cheesy on top you can leave the grated parm out!
*Sprinkle breadcrumbs mixture over top
*Bake at 350 for about 20-25 minutes- it’s done when it’s bubbling, the cheese is melted to your desired meltiness, and the breadcrumbs are crispy
*When plating, feel free to top with a dollop of ricotta a la Cheesecake Factory!
notes:
*I use cottage cheese since I almost always have it on hand, instead of buying ricotta. Just blend it up with a whisk, food processor, or blender before adding in. Cream cheese works well too!
*Crushed up croutons can be used instead of panko crumbs
*You can definitely tailor this to your own liking regarding how cheesy it is- if you like a more tomato-y sauce then do less shredded cheese
#easyrecipes #Recipe #food #budgetfriendlymeals #emergingcreator
Making a delicious Five Cheese Ziti at home is a fantastic way to enjoy comforting Italian flavors without the restaurant price tag. From my experience, using blended cottage cheese instead of ricotta not only saves money but also gives a smooth and creamy texture that blends beautifully with the marinara and cream. I usually drain my petite diced tomatoes well to avoid adding too much liquid, which helps keep the sauce thick and luscious. One key tip I've found is to reserve a little pasta water before draining the pasta; this starchy water is perfect for adjusting the sauce consistency and helps it cling better to the pasta. Also, the choice of cheese blend can really influence the overall flavor—an Italian cheese blend with mozzarella, provolone, and asiago can create a rich and complex profile that melts wonderfully. For the breadcrumb topping, I often switch between panko breadcrumbs and crushed croutons based on what I have on hand. Both create a delightful crispy crust, but croutons add a bit more crunch and flavor if they are seasoned. Baking the dish just until bubbly and golden is important to get that perfect texture contrast between the creamy pasta and crisp topping. Lastly, the flexibility of this recipe is what makes it a keeper. You can increase the amount of cheese for a more indulgent dish or add extra spices like red pepper flakes for a little heat. Topping the plated dish with a dollop of ricotta adds a nice creamy touch that resembles what you might find in the Cheesecake Factory variation. This recipe has become a weekly favorite for quick, easy dinners that everyone enjoys, and it’s so versatile that it never gets boring!