I’m in the crowd that has a hard time deciding between alfredo and marinara. More often than not alfredo wins. Recently my husband and I have been hooked on frozen cheese ravioli and tortellini, when he first made them for us he heated up both sauces: alfredo and marinara. Somehow or another both sauces ended up getting mixed together and I LOVED it. When I saw this recipe I knew I would love it too. It’s the perfect idea. Bringing two favorites together. We only by whole wheat pasta – so that’s the only substitution I made! Other than that, it was exactly what I hoped it to be.

Source: Pearls, Handcuffs, and Happy Hour

1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 c shredded mozzarella cheese
1 c shredded parmesan cheese

Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then toss in the penne and toss to coat. Pour pasta into 9×13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.


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