Description
This delicious Red and White Pasta is a comforting baked dish featuring tender penne pasta layered with marinara and creamy Alfredo sauces, topped with melted mozzarella cheese. Perfect for a family dinner, this recipe combines the rich flavors of Italian sauces in a simple, satisfying casserole.
Ingredients
Scale
Ingredients
- 1 box (16 ounces) penne pasta
- 1 jar (26 ounces) marinara sauce
- 1 jar (16 ounces) Alfredo sauce
- 3 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil, add a pinch of salt, and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Layer the Pasta and Sauces: Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking. Spread half of the cooked pasta over the sauce. Then pour half of the Alfredo sauce and half of the marinara sauce evenly over the pasta. Sprinkle 1 cup of shredded mozzarella cheese on top of the layered sauces.
- Repeat the Layers: Repeat the layering process using the remaining cooked pasta, Alfredo sauce, marinara sauce, and 2 cups of mozzarella cheese, spreading each layer evenly to ensure balanced flavor throughout the dish.
- Bake the Pasta: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 30 minutes, or until the dish is heated through and the cheese is fully melted and bubbly.
- Serve: Carefully remove the foil and let the pasta cool for a few minutes before serving warm. Enjoy this hearty and cheesy pasta casserole with your favorite salad or garlic bread.
Notes
- You can substitute penne with rigatoni or ziti if desired.
- For a richer flavor, add some grated Parmesan cheese in between layers.
- To make ahead, assemble the pasta in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake covered for 20 minutes at 350°F or microwave individual portions until hot.
