Red-and-White Mostaccioli

This is the Food Nanny's creation. She's famous for it. It's easy, tasty and serves a lot of people. I love to serve it with tasty chicken and bread (rolls or breadsticks or Italian Bread) and a salad or hot veggie. Or you can add cooked, diced chicken (bbqued chicken is perfect!) or ground beef to the marinara sauce. I've had it with store-bought sauces and homemade...I'd almost say don't bother making it unless the Alfredo is homemade...almost. :) But it makes a world of difference! This dish goes a long way; perfect for company, yummy leftovers, or put some in the freezer for later.

Red-and-White Mostaccioli ("little mustaches" in Italian, pronounced MASTA-choli)

1 lb uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below) (you could use bottled Alfredo Sauce, but it's not as good)
1 - 26 oz jar spaghetti sauce
3 c shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce (if making from scratch).
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.


Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.


Alfredo Sauce:

1/2 c (1 stick) butter
1 - 3 oz. package cream cheese
1 pint heavy cream*
1 tsp garlic powder
1/2 c grated Parmesan cheese
Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix 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.

*or half-and-half or fat-free evaporated milk to lower fat content