Ziti are long tubes of macaroni, and al forno is Italian for baked or roasted.
Fontina is a semifirm yet creamy cheese.
Besides Italy, fontinas are made in other countries, including Denmark, France and the United States. Many of these fontinas, especially when young, tend to be blander and softer than the Italian original.
1 lb. dry ziti pasta
1 cup shredded mozzarella cheese
4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta sauce
1 tsp garlic pepper
1/2 tsp garlic powder
1/4 cup shredded mozzarella
3 Tblsp shredded fontina cheese
3 Tblsp each: grated Romano and Parmesan cheeses
3 cups shredded mozzarella
1/2 cup Italian bread crumbs
1 Tblsp chopped garlic
3 Tblsp each: vegetable oil and freshly chopped parsley
For the ziti sauce, combine all ingredients and blend thoroughly. Cover and
refrigerate until ready to use.
For the ziti topping, combine all ingredients and blend thoroughly. Cover
and refrigerate until ready to use.
In a large pot bring 5 quarts of water to a boil. Cook pasta according to
package directions. While pasta is boiling, heat oven to 375 F and spray an
8-by-10- or 9-by-12-inch baking dish with cooking spray. Spread 1/4 cup of
the ziti sauce evenly on bottom of dish.
In a large bowl, mix 3 3/4 cups of the ziti sauce with the hot, drained
pasta. Pour mixture into baking dish. Cover evenly with 1 cup shredded
mozzarella. Top cheese with ziti topping mixture. Place pan in center rack
in oven. Bake 25-35 minutes until top is lightly browned and cheese is