As the holidays approach and family comes in to town, you’re going to want some easy, delicious meals to whip up. This Italian dinner is exactly that. It’s the taste and idea of lasagna, but so much easier to put together!
Lizi Heaps shares the recipe for a Mostaccioli pasta bake so good, you’ll want to eat it cold for breakfast.
Find more Food Nanny recipes at www.thefoodnanny.com.
Red and White Mostaccioli
- Alfredo Sauce
- 1/2 cup 1 stick butter
- 1 3-ounce package cream cheese
- 1 pint heavy cream
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper
- Red-and-White Mostaccioli
- 1 pound uncooked mostaccioli
- 1 26-ounce jar meatless spaghetti sauce or 3 cups homemade sauce, divided
- 3 cups shredded mozzarella cheese divided
Melt the butter in a medium sauce pan 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, while you cook the pasta. If the sauce needs additional thickening (for example if you’re serving it as a dipping sauce without pasta), 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.
Preheat the oven to 350 degrees.
Cook the pasta according to package directions; drain.
Spread a thin layer of spaghetti sauce in a 9×13 – inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, 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.