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Olive garden baked ziti in a white casserole dish with fresh parsley on top
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5 from 3 votes

Baked Ziti

The cheesiest and most delicious baked ziti baked with an alfredo and tomato sauce. Topped off with breadcrumbs, mozzarella cheese, and fresh garlic.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Entree
Cuisine: American
Servings: 8 servings
Calories: 527kcal


  • 1 lb ziti pasta
  • 28 ounces crushed tomatoes
  • 2 cups alfredo sauce
  • 1 small onion
  • 4 garlic cloves finely minced
  • 1/4 tsp red crushed pepper
  • 1 tbsp fresh basil
  • 1/2 cup ricotta cheese
  • 1/4 cup fontina cheese
  • 1/4 cup asiago cheese
  • 1/4 cup parmesan cheese
  • 2 cups mozzarella cheese
  • 1/2 cup panko bread crumbs
  • salt and pepper to taste


  • Bring a large pot of salted water to a rapid bowl.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the mozzarella cheese, bread crumbs, and 2 minced garlic cloves, set aside.
  • Add oil to a large skillet and place over medium-high heat.
  • Add the onions and cook for 2-3 minutes or until translucent.
  • Stir in the remaining garlic and red crushed pepper.
  • Add the crushed tomatoes, alfredo sauce, and fresh basil.
  • Bring the sauce to a simmer and season with salt and pepper.
  • While the sauce cooks, cook the pasta.
  • Drain the pasta and add it to the tomato alfredo sauce.
  • Place the pasta in an oven safe dish.
  • Stir in the ricotta cheese, parmesan cheese, fontina cheese, and asiago cheese.
  • Check for seasoning.
  • Top the pasta with the mozzarella bread crumb mixture and cover.
  • Bake for 20 minutes.
  • Uncover and bake for an additional 10 minutes or until the cheese is completely melted.
  • Serve immediately and enjoy!



Calories: 527kcal | Carbohydrates: 57g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 901mg | Potassium: 488mg | Fiber: 4g | Sugar: 8g | Vitamin A: 595IU | Vitamin C: 10.6mg | Calcium: 328mg | Iron: 2.5mg