Five-Cheese Ziti Al Forno

• 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

1. Preheat oven to 350u0b0. Cook pasta according to package directions for al dente; drain.
2. 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.
3. In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
4. Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165u0b0, 15-20 minutes longer.

pasta, marinara sauce, alfredo sauce, mozzarella cheese, ricotta cheese, provolone cheese, romano cheese, parmesan cheese, bread crumbs, garlic, olive oil, fresh parsley

Taken from www.tasteofhome.com/recipes/five-cheese-ziti-al-forno/ (may not work)