Today’s recipe is going to be another great “go to meal” when you need something quick and easy. I saw a similar recipe on Good Things Utah (a local TV show) and made my own version of it. The idea is quite simple, you make pasta using both a red sauce and a white sauce mixed together. It is similar to the Easy Pasta Bake recipe that I have posted before. My husband said he likes this version better. It was gobbled up by everyone. We only had 1/4 of the whole 9x 13 left.
When I created this I wanted to make sure I have the right ratio of pasta to sauce. I wanted to made sure it wouldn’t turn out too dry. This turned out just right. I also served it up with some herbed garlic bread. I had some leftover bolillo rolls from Sam’s Club laying around the house. These rolls kind of look like footballs and are apparently a crusty Mexican sandwich rolls. They also sell the at Walmart too. Anyway, I made little individual loaves of herbed garlic bread with these rolls. Loved it on these rolls. You must try it. They were soft, chewy, and delicious. We were in garlic bread heaven.
Red and White Baked Pasta
- 4 cups penne noodles
- 1 (15 oz.) jar Alfredo sauce
- 1 (24 oz ) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Preheat oven to 350 degrees.
- Cook and drain pasta according to package directions.
- Mix the two sauces together in a large mixing bowl.
- Add mozzarella cheese and combine. Add drained pasta.
- Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
- Sprinkle Parmesan on top and bake another five minutes. (I also sprinkled mine with fresh parsley just before serving.) Enjoy! Serves 6-8
This recipe was tested using Bertolli Organic Olive Oil, Basil, and Garlic red sauce and Bertolli Garlic Alfredo white sauce.
This is me again. Made this yesterday with the granddaughters. We all like it. It is a keeper. Used store brand marinara sauce, Paul Newman’s Alfredo sauce. Changed nothing. Like to try recipes as written, then tweek if needed. Not needed. When my son, the girls father came home at 10:00pm from work, agreed “it is a keeper.” Left my copy of recipe for my daughter-in-law. She will be making for her parents.
Even can work for food storage, with just dried parmesan if needed.
Thanks Carole
I am enjoying your site. While I am much older than the rest of you, some of the same issues: cost speed and tasty for children apply. Live near two of my three granddaughters. Frequently share meals with them and their parents. Have a limited budget, and also like a simple meal so the girls can help with that meal.
This Red and Baked pasta will made this week with them.
this recipe was absolutely WONDERFUL! I did take it a step further and added 3 cooked chicken breasts cut into bite sized chunks to make it an all-in-one meal, (my husband HAS to have a meat with every meal…)
I also made my own EASY alfredo sauce (just butter, cream cheese, milk and garlic pepper) and just used a jar of regular ol’ Ragu spaghetti sauce. Seriously Red & White Baked Pasta (with chicken) will now be one of our family’s staple meals.
Thanks for sharing your kitchen with my family!
I want to make this tonight for dinner. Looks yummy. Did you use 4 cups uncooked or cooked pasta? I would hate to have too much or too little pasta.
Made this tonite, it was yummy and everybody loved it. I just used the walmart brand sauces.
This sounds easy and tastey!
I’ll try this at home. Every time I make spaghetti, I only cook the noodles. Two sons want white sauce, third son plus hubby and I want red sauce.
All like my cavatini casserole, so will see if they’ll like this “compromise sauce.”
I love getting recipes that are not just easy to make but easy to take on the road to friends, church potlucks and other outings. This one is sure to please. Thanks.
this looks soooo good im going to try this recipe this weekend. i never would have thought to combine the two sauces!!