Red plus White Pasta

This Red and White Pasta casserole is made with four ingredients and 15 minutes of prep. It’s kid-friendly, make-ahead, and freezer-friendly!

Serve this pasta casserole alongside Italian salad, dinner rolls, and/or roasted brussels sprouts.

straightforward Red And White Pasta

At my wedding shower, guests brought recipe cards with their favorite recipes. I had so much fun trying them out during our first year of marriage. One of my go-to recipes is this Red and White Pasta from my friend Janae.

It’s super straightforward, filling, and reliable for a tight budget. Now, with three hungry kids, it’s a favorite meal on busy nights! They all love it!

How To Make Red And White Pasta

1. Cook: Boil the pasta for 1 minute less than the package says, then drain.
2. Layer: Start with a little marinara sauce, then add half the pasta, Alfredo sauce, marinara, and cheese.
3. Layer continued: Add the rest of the pasta, Alfredo sauce, marinara, and cheese.
4. Bake: Cover with foil and bake until hot and bubbly.

Quick Tip

To keep the cheesy sauce from sticking to the foil, spray the side that touches the sauce with nonstick spray. You won’t lose any of that deliciousness!

Variations

Switch Up Red and White Pasta

• Add sautéed mushrooms right after the pasta. Sauté them in olive oil with salt and pepper.
• Switch the pasta: Use farfalle, rotini, or ziti instead of penne. For a higher protein option, try chickpea pasta, veggie rotini, or lentil penne.
• Make your own Alfredo sauce: It takes longer but makes the dish tastier and is a good choice if you avoid store-bought sauces.
• Make your own marinara sauce: It adds time but works well in this Red and White Pasta.

Adding Protein

This tasty, filling meatless meal pairs well with grilled chicken or shredded rotisserie chicken added to the casserole.

Store-Bought Sauces

Not sure what sauces to use? Here’s a list of the top store-bought Alfredo sauces and top store-bought marinara sauces. Personally, Rao’s® marinara and Bertolli ® Alfredo are my favorites in Red and White Pasta.

Featured Comment

“My kids loved this, especially the teen girls who prefer vegetarian dishes. I plan to make it again for a larger crowd. Thank you for the straightforward and satisfying recipe!”

– Lia

Red and White Pasta Quick Tips

• Use freshly grated mozzarella: It’s cheaper and melts better than pre-grated, which has a coating to stop clumping.
• Cook pasta 1 minute less than al dente and drain well: This keeps it from being mushy or watery. Let it sit in the strainer for a few minutes to dry.
• Cover all the pasta: Make sure the sauce coats all the pasta to prevent hard, overcooked edges.
• Add fresh herbs: Chopped parsley or basil adds a fresh touch.

More straightforward Dinner Recipes:

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Honey Lime Chicken Marinade

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Chicken Divan Recipe

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Shrimp Tacos

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 (skippable)

Method

1. Heat oven to 375℉. Cook pasta according to package directions, cooking for 1 minute less than the package says. Drain thoroughly and keep nearby.
2. 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.
3. Cover with foil and bake for 30 minutes or until hot and bubbly. Enjoy right out of the oven! finish with chopped fresh parsley if desired.