Monday, January 18, 2010

Red/White Pasta

This is so easy and delicious. If you like to get into the bread and butter of italian food- but not have to put a lot of work into it, then this is for you. Now, I have recipes for homemade alfredo, and homemade marinara, but I'm not going to post them, because frankly, I didn't make them. I got so lazy tonight but managed to whip out a delicious entree in a half hour.

Red/White Pasta

1 pkg of Rotini or Fusilli pasta
1 can of your favorite marinara sauce (or be awesome and make your own)
1 can of your favorite alfredo sauce (again, go ahead and be awesome if you want)
1 cup grated mozzarella
(you can add vegetables to beef it up, so to speak... like zucchini or eggplant.

Preheat oven to 350.

Boil pasta to aldente, it will continue to cook when baking. Drain, and let sit for a minute. Spread some marinara on the bottom of a casserole dish, then pour half the pasta in. This is all about technique- you can't just mix the sauces up and pour them in, it won't taste as good, I promise. Dollop large spoonful's of each of the sauces sporadically throughout the dish. Layer the rest of the pasta then repeat. Sprinkle with mozzarella and bake for 20-25 minutes, till bubbling.

This is so tasty. Serve with french bread or garlic rolls.


  1. Yum. This sounds really good. Kyle isn't a fan of alfredo, but maybe he will like it when mixed with marinara!

  2. Yeah, I don't like alfredo alone- it's just too much. So yeah, this is a good one. The girl who gave it to me said "My brother's and sisters always fought over having marinara or alfredo, so my mom invented this recipe to please everyone."


  3. Thanks Lisa for the nod on your blog, not sure how you found me but THANKS!. This looks like a great site. I will follow this one too!