Red & White Mostaccioli

1 lb. uncooked mostaccioli or other tubular pasta

Alfredo Sauce, divided (recipe below)

1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)

OR 3 c. homade sauce, divided

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.

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.

Serve with a tossed green salad and Italian or French bread.

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 cup (1 stick) butter

1 (3 oz.) package cream cheese

1 pint heavy cream

1 teaspoon 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.

Liz Edmunds, The Food Nanny