Begin by bringing a large pot of salted water to a boil. Add 1 lb of ziti pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Toss the ziti with a drizzle of olive oil to prevent sticking, and set it aside while you prepare the sauce.

In a medium saucepan, combine 2 cups of marinara sauce, 1 cup of heavy cream, and 15 oz of diced tomatoes. Bring the mixture to a gentle simmer over medium heat, stirring occasionally for about 5 minutes. Add 1 tsp of sugar to balance the acidity, stirring well, then remove the pan from heat.

Stir in 1/2 cup each of the parmesan cheese blend, fontina cheese, and mozzarella cheese into the sauce. Keep stirring until the cheese has melted and the sauce is bubbling, which should take about 3-5 minutes.

In a greased 9x13 baking dish, combine the cooked ziti pasta with the creamy cheese sauce. Gently fold the mixture to ensure even coverage.

Top the ziti mixture with an additional 1 cup of mozzarella cheese and 1/4 cup of the parmesan cheese blend. Sprinkle with breadcrumbs to achieve a delightful crunch.

Cover the baking dish with aluminum foil and place it in a preheated oven at 350°F. Bake for 30-45 minutes, until the ziti is heated through and bubbly. Remove the foil and switch to broil for an additional 2-3 minutes.

Once the ziti has reached a crispy, golden perfection, let it cool for a few minutes before serving.