Mmmmm! Seriously oh-so-good! This pan of goodness goes a long way!
Red-and-White Mostaccioli
(Thank you Food Nanny)
1 lb. Mostaccioli or other tubular pasta
1 can (26-ounce) Meatless Spaghetti Sauce, or 3 cups Homemade Sauce (divided)
3 cups Mozzarella Cheese, shredded (divided)
Fettuccine Alfredo sauce (recipe below)
Preheat the oven to 350 degrees. Cook the pasta according to package directions; drain. Meanwhile, prepare Fettuccine Alfredo sauce. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Then layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Fettuccine Alfredo Sauce
1 can (26-ounce) Meatless Spaghetti Sauce, or 3 cups Homemade Sauce (divided)
3 cups Mozzarella Cheese, shredded (divided)
Fettuccine Alfredo sauce (recipe below)
Preheat the oven to 350 degrees. Cook the pasta according to package directions; drain. Meanwhile, prepare Fettuccine Alfredo sauce. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Then layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Fettuccine Alfredo Sauce
½ cup (1 stick) Butter
1 (3 oz.) pkg. Cream Cheese
1 pint Heavy Cream
1 tsp. Garlic Powder
½ cup Grated Parmesan Cheese
Salt and Ground Black Pepper
Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
1 (3 oz.) pkg. Cream Cheese
1 pint Heavy Cream
1 tsp. Garlic Powder
½ cup Grated Parmesan Cheese
Salt and Ground Black Pepper
Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.