Start by bringing a large pot of salted water to a boil. Add the ziti and cook until just al dente. You want the pasta slightly firm since it’ll continue to cook in the oven later. This usually takes around 8 minutes. Drain and set aside.

In a mixing bowl, combine the alfredo sauce and marinara sauce. Stir them together until they form a beautiful orange hue. This is where the magic begins.

In another bowl, blend together the ricotta, Fontina, and half of the mozzarella. This cheesy mixture will add creaminess to our dish. Stir until well combined.

Once the pasta has cooled slightly, coat it with the sauce mixture. Add the cheesy blend and mix until every ziti piece is enveloped in creamy goodness.

Pour the pasta mixture into a greased 9×13 inch baking dish. Spread it out evenly.

In a separate bowl, combine the panko breadcrumbs, minced garlic, oregano, Romano, and Parmesan cheese. Mix together until fully combined. This is the crunchy topping that takes it to the next level!

Sprinkle the breadcrumb mixture evenly over the pasta. Next, add the remaining mozzarella on top. It’s okay to be generous with this; we want that gooey goodness!

Preheat your oven to 375°F (190°C). Bake the ziti for about 30 minutes, or until it’s bubbly and the top is golden brown. Let it cool for about 10 minutes before serving. This waiting period will allow the flavors to meld and settle.