This Red and White Pasta casserole is made with four ingredients and 15 minutes of prep—kid-friendly, make-ahead, and freezer-friendly!
Serve this pasta casserole alongside Italian salad, dinner rolls, and/or roasted brussels sprouts.
Easy 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 easy, filling, and perfect 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
- Cook: Boil the pasta for 1 minute less than the package says, then drain.
- Layer: Start with a little marinara sauce, then add half the pasta, Alfredo sauce, marinara, and cheese.
- Layer continued: Add the rest of the pasta, Alfredo sauce, marinara, and cheese.
- 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.
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 Easy Dinner Recipes
- Bruschetta Pasta with fresh tomatoes
- Honey Lime Chicken in a bowl
- Chicken Divan made in a casserole
- Shrimp Tacos reader favorite
- Philly Cheesesteak Pasta cheesy and comforting
Red and White Pasta
Equipment
- Baking dish 9 x 13-inch, glass or ceramic
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 optional
Instructions
- Preheat oven to 375℉. Cook pasta according to package directions, cooking for 1 minute less than the package says. Drain thoroughly and set aside.
- 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.
- Cover with foil and bake for 30 minutes or until hot and bubbly. Enjoy right out of the oven! Garnish with chopped fresh parsley if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight! Delicious!! I want to freeze little portions for my 1 year old, any suggestions on how to reheat from frozen? Do I just pop it in microwave? Thank you !!
Hey Becca,
I haven’t actually tried freezing this specific recipe but I think if you freeze it in an airtight container and just reheat in the microwave or over the stove top it should be great! Let me know what you think! 🙂 Thanks for your comment!
Easy and yummy. I used a jar of Arrabbiata sauce, with a little heat, for the red sauce. Added fresh spinach. No leftovers.
Mmm sounds delicious! Love the idea of adding Arrabbiata sauce 🙂 Thanks so much for trying so many recipes and all the reviews Jane <3
Super recipes, keep them coming.
Thanks Peggy! 🙂
This looks SO good! I pinned it and am now following you on Bloglovin’! I’m glad that I found your blog on the Show Stopper Saturday Link Party!
Thank so much Teri! I’m so glad to have you as a new follower 🙂
It’s a super-wonderful looking pasta!
I really need to make this
Pinning
Thank you Winnie! And thanks for the pin 🙂
This pasta is so amazing and so simple!
Thanks so much Abbie 🙂
I found this recipe on the Show Stopper Saturday link party and it looks so good. The timing is perfect because the featured ingredient for today’s Future Expat Required Ingredient Recipe Link Party is pasta. I hope you’ll come add your recipe, and your other favorite pasta recipes, to the party.
http://futureexpat.com/2014/02/required-ingredient-pasta/
Thanks so much Karen!
This pasta dish so delicious. 🙂
Thanks so much Tina 🙂
This pasta looks warm, flavorful, and satisfying for a cold winter night (and we have been having plenty of those!).
This pasta sounds and looks wonderful. I love adding greens to my pasta –makes me feel like it is a bit healthier 😉 Rainbow swiss chard is a current favorite and I am certain it would work swimmingly with the alfredo/marinara sauce. Yum!
Ooo swiss chard in this would be delicious! Thanks for the great idea and thanks for your comment 🙂