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.

Warm and delicious red and white pasta in a bowl, complete with a fork and topped with freshly shredded cheese.

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!

Cooked penne noodles prepared and ready to be combined with the flavorful sauce.

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! 

Pasta with red and white sauces being added, topped off with a generous sprinkle of mozzarella cheese.

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.

White sauce being poured over a casserole full of noodles, ready for baking.

Adding Protein

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

Marinara sauce being layered on top of alfredo sauce in a pasta dish, creating a rich flavor combination.

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.

Finished casserole dish topped with melted cheese and fresh herbs, with a spoonful being taken out to showcase its delicious texture and flavor.

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.
A bowl full of the finished, delicious, and warm noodle casserole, ready to be enjoyed.

More Easy Dinner Recipes

4.59 from 12 votes

Red and White Pasta

Just four ingredients and 15 minutes of prep make this kid-friendly red and white pasta casserole a winner. Perfect for make-ahead, freezer-friendly, and easy on the budget!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Equipment

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

Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight (if frozen), then microwave or bake until warmed through.

Nutrition

Calories: 127kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 265mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 284IU | Calcium: 212mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.59 from 12 votes (6 ratings without comment)

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27 Comments

  1. Becca says:

    5 stars
    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 !!

    1. Chelsea Lords says:

      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! ๐Ÿ™‚ Thanks for your comment!

  2. Jane says:

    5 stars
    Easy and yummy. I used a jar of Arrabbiata sauce, with a little heat, for the red sauce. Added fresh spinach. No leftovers.

    1. Chelsea Lords says:

      Mmm sounds delicious! Love the idea of adding Arrabbiata sauce ๐Ÿ™‚ Thanks so much for trying so many recipes and all the reviews Jane <3

  3. Peggy says:

    Super recipes, keep them coming.

    1. Chelsea Lords says:

      Thanks Peggy! ๐Ÿ™‚

  4. Teri says:

    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!

    1. chelseamessyapron says:

      Thank so much Teri! I’m so glad to have you as a new follower ๐Ÿ™‚

  5. Winnie says:

    It’s a super-wonderful looking pasta!
    I really need to make this
    Pinning

    1. chelseamessyapron says:

      Thank you Winnie! And thanks for the pin ๐Ÿ™‚

  6. Abbie says:

    5 stars
    This pasta is so amazing and so simple!

    1. chelseamessyapron says:

      Thanks so much Abbie ๐Ÿ™‚

  7. Karen Goodman says:

    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/

    1. chelseamessyapron says:

      Thanks so much Karen!

  8. Tina says:

    This pasta dish so delicious. ๐Ÿ™‚

    1. chelseamessyapron says:

      Thanks so much Tina ๐Ÿ™‚

  9. Wendy says:

    This pasta looks warm, flavorful, and satisfying for a cold winter night (and we have been having plenty of those!).

  10. Jamie says:

    This pasta sounds and looks wonderful. I love adding greens to my pasta –makes me feel like it is a bit healthier ๐Ÿ˜‰ Rainbow swiss chard is a current favorite and I am certain it would work swimmingly with the alfredo/marinara sauce. Yum!

    1. chelseamessyapron says:

      Ooo swiss chard in this would be delicious! Thanks for the great idea and thanks for your comment ๐Ÿ™‚