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Olive Garden Five Cheese Marinara

Olive Garden 5 Cheese Marinara

This Copycat Olive Garden Five Cheese Marinara is a cheesy, tomato dream come true—creamy, bold, and ready to smother your pasta like it means it. With gouda, parmesan, romano, ricotta, and asiago, it’s basically the diva of red sauces
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Entree
Cuisine American, Italian
Servings 8 cups
Calories 322 kcal

Equipment

Ingredients
  

Marinara Sauce

  • 2 tbsp olive oil
  • 1 small sweet onion 1 cup, diced
  • 5 cloves garlic minced
  • 28 oz crushed tomatoes
  • 28 oz tomato puree
  • 28 oz diced tomatoes
  • 2 tsp Italian seasoning blend
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar

Alfredo Sauce

  • 2 tbsp butter
  • 1 tbsp garlic minced
  • 2 tsp flour
  • 2 cups half and half
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Romano cheese grated
  • 1/4 cup Asiago grated
  • 1/4 cup Ricotta
  • 1/4 cup gouda grated

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven (do not use cast iron, as the acidity of the tomatoes may make the sauce taste metallic) over medium heat.
    2 tbsp olive oil
  • When the oil is hot, add onion and sauté for 3-4 minutes. Add garlic. Cook until the garlic becomes translucent and very fragrant.
    1 small sweet onion, 5 cloves garlic
  • Add the crushed tomatoes, tomato puree, diced tomatoes, Italian seasoning, salt, ground black pepper and sugar to the pot and stir to combine.
    28 oz crushed tomatoes, 28 oz tomato puree, 28 oz diced tomatoes, 2 tsp Italian seasoning blend, 2 tsp salt, 1/2 tsp ground black pepper, 1 tsp sugar
  • Lower the heat and place a lid on the pot. Simmer (not boil) for 25 to 30 minutes.
  • While marinara is simmering, boil water for pasta and cook to package directions.
  • When the pasta has about 4-5 minutes left, in a saucepan on medium heat, sauce butter and garlic. Cook for 1 minute, stirring occasionally.
    2 tbsp butter, 1 tbsp garlic minced
  • Whisk in flour
    2 tsp flour
  • quickly add half and half and all cheeses to saucepan and stir frequently until the sauce begins to simmer. Remove from heat.
    2 cups half and half, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, 1/4 cup Asiago, 1/4 cup Ricotta, 1/4 cup gouda
  • Pour Alfredo sauce into marinara sauce and stir to combine.
  • Drain pasta and serve with a large scoop of 5 cheese marinara. Sprinkle with basil and parmesan cheese.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1cupCalories: 322kcalCarbohydrates: 29gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 49mgSodium: 1155mgPotassium: 1091mgFiber: 5gSugar: 17gVitamin A: 1287IUVitamin C: 32mgCalcium: 336mgIron: 5mg
Keyword olive garden, recipe
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