Description
A comforting and cheesy baked pasta dish combining five different cheeses with marinara and Alfredo sauces, baked to bubbly perfection with a golden crispy topping.
Ingredients
Scale
Pasta
- 1–1/2 pounds (about 7–1/2 cups) uncooked ziti or small tube pasta
Sauces and Cheeses
- 2 jars (24 ounces each) marinara sauce
- 1 jar (15 ounces) Alfredo sauce
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup reduced-fat ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Optional: Minced fresh parsley or basil
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F. Cook the pasta according to the package directions until al dente, then drain well.
- Prepare Cheese Sauce Mixture: In a large Dutch oven over medium heat, combine the marinara sauce, Alfredo sauce, 1 cup of the mozzarella cheese, ricotta, provolone, and Romano cheeses. Cook and stir occasionally until the sauce begins to simmer and all cheeses are melted thoroughly.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce mixture until well coated. Pour this combined mixture into a greased 13×9-inch baking dish and evenly spread it out. Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Make and Add Topping: In a small bowl, mix together the Parmesan cheese, panko bread crumbs, minced garlic, and olive oil until evenly combined. Sprinkle this topping mixture evenly over the pasta in the baking dish.
- Bake: Bake uncovered in the preheated oven for 30 to 40 minutes, until the mixture is bubbly and the topping is golden brown and crisp.
- Rest and Serve: Remove from the oven and let the dish stand for 10 minutes before serving. Garnish with minced fresh parsley or basil if desired for added freshness and color.
Notes
- Use part-skim cheeses to reduce fat content without sacrificing flavor.
- Cooking the pasta al dente prevents it from becoming mushy after baking.
- The combination of marinara and Alfredo sauces creates a creamy and flavorful base.
- For a gluten-free version, substitute gluten-free pasta and breadcrumbs.
- Letting the dish rest after baking helps it set and makes serving easier.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
