Red and White Pasta
Just four ingredients and 15 minutes of prep make this kid-friendly red and white pasta casserole a winner. Perfect for make-ahead, freezer-friendly, and easy on the budget!
Servings: 6 servings
Cost: $9.36
Equipment
- 9 x 13-inch baking pan 9 x 13-inch, glass or ceramic
Ingredients
- 1 (16-ounce) box penne pasta
- 1 (24-ounce) jar marinara sauce
- 1 (16-ounce) jar Rao’s Alfredo
- 2-1/4 cups freshly shredded Mozzarella Cheese an 8-ounce block
- Chopped fresh parsley optional
Instructions
- Preheat oven to 375℉. Cook pasta according to package directions, cooking for 1 minute less than the package says. Drain thoroughly and set aside.
- In a 9×13 glass or ceramic baking dish, spread 1/2 cup of marinara sauce on bottom. Pour half the cooked pasta on top. Pour half the alfredo sauce, half the marinara sauce and 1 cup of cheese evenly over pasta. Repeat layers: remaining pasta, remaining alfredo sauce, remaining marinara, and remaining cheese.
- Cover with foil and bake for 30 minutes or until hot and bubbly. Enjoy right out of the oven! Garnish with chopped fresh parsley if desired.
Notes
Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight (if frozen), then microwave or bake until warmed through.
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 265mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 284IU | Calcium: 212mg | Iron: 1mg