Five Cheese Ziti Al Forno Copycat Olive Garden Recipe

In a large skillet over medium-high heat, cook diced onion in 1 tablespoon of olive oil until soft and translucent. Add garlic to the pan and cook 1-2 minutes longer until the garlic is fragrant.
Add the tomatoes, oregano, basil, tomato paste, water, salt, pepper, and sugar. Stir to combine and bring sauce to a simmer. Simmer over low heat, covered, for 30-60 minutes.
During the last 10 minutes of the sauce simmering, boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven. Drain pasta.
Toss together the fontina, parmesan, provolone, and mozzarella cheese until mixed.
Remove the bay leaves from sauce.
Add ricotta cheese, 1/2 cup of the four cheese mixture, and the heavy cream to the sauce. Continue cooking over low heat, stirring until the cheeses are melted and ingredients are combined.
Preheat the oven to 350°F.
Add the sauce to the drained pasta and stir to coat. Spread half of the pasta into a 12-inch oven-safe skillet or casserole dish. Sprinkle another ½ cup of cheese over the pasta and then the remaining pasta.
Mix together 1/2 cup of panko crumbs, the remaining 1 cup of cheese mixture, and 2 tablespoons of olive oil. Sprinkle over the top of the pasta.
Cover and bake for about 20 minutes or until topping is melted and lightly browned.
Garnish with chopped Italian flat leaf parsley.