Red and White Mostaccioli

A few days ago I made this recipe for Hudson’s baseball team and all of you wanted to know the recipe!! It’s our family’s favorite, and all of Hudson’s teammates wanted seconds. It’s so delicious! The recipe is from my good friend Lizi from the Food Nanny– all of her recipes are amazing! I tweaked the recipe a little bit, so I’m sharing all the ingredients and instructions below!! (For the baseball team, I 7 times this recipe).

– INGREDIENTS –

1 stick of butter

3-ounce cream cheese

2 cups heavy whipping cream

1 teaspoon garlic powder

1/2 cup grated parmesan cheese

Salt + pepper

1lb uncooked mostaccioli (i use mini penne noodles)

1 26oz jar meatless spaghetti sauce

3 cups shredded mozarella cheese divided (i only do about HALF the cheese)

Shredded chicken (i just buy a rotisserie chicken)

– INSTRUCTIONS –

Alfredo sauce: Melt the butter in a medium sauce pan over low heat. Mix in 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 while you cook the pasta. If the sauce needs additional thickening, you can sprinkle in flour 1 tsp at a time. Cook and stir for desired consistency.

Stir the parmesean cheese into the sauce and season with salt and pepper to taste.

Preheat oven to 350 degrees.

Cook the mini penne according to package directions and drain.

Spread a thin layer of spaghetti sauce in a 9×13 inch baking dish. layer half of the pasta, half the alfredo sauce, half the spaghetti sauce, 1.5 cups of the cheese. repeat the layering with the remaining alfredo sauce, spaghetti sauce, and cheese.

Cover with aluminum foil and bake about 30 minutes, or until it is hot and bubbly.

Add rotisserie chicken on the top after it’s been cooked.

Enjoy!

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