Mix Cheese pasta


1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
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
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Minced fresh parsley or basil, optional

Five-Cheese Ziti al Forno

·         Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
·         Meanwhile, in a large saucepan combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
·         In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
·         Bake, uncovered, until mixture is bubbly and topping is golden brown, for about 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

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