Alfredo Marinara Pasta Bake
A delightful fusion of creamy Alfredo sauce and robust marinara, this pasta bake is easy to make and perfect for any occasion.
Ingredients
Main ingredients
- 1 jar 24 ounce jar marinara sauce
- 1 jar 15 ounce jar Alfredo sauce
- 2 cups tap water
- 1 lb fettuccine
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 6 ounces low-moisture part-skim mozzarella, shredded
- 2 ounces Parmesan cheese, grated
- to taste Chopped fresh flat-leaf parsley for garnish
Instructions
Preparation
- Gather all the ingredients in one spot.
- Preheat your oven to 400 degrees F (200 degrees C).
Mixing Sauce
- In a large mixing bowl, combine the marinara and Alfredo sauces.
- Add the tap water to the bowl and whisk gently until well blended.
Preparing Pasta
- Add uncooked fettuccine to a 9x13-inch baking dish.
- Drizzle with extra-virgin olive oil and sprinkle with Italian seasoning. Toss to coat.
Baking
- Pour the sauce mixture over the fettuccine, ensuring all noodles are submerged.
- Cover the baking dish tightly with aluminum foil.
- Bake for about 50 minutes, stirring halfway through.
- After 50 minutes, stir in 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan.
- Sprinkle remaining mozzarella and Parmesan evenly on top.
- Return to the oven and broil for approximately 4 minutes or until cheese is melted and golden brown.
Serving
- Once cooled slightly, slice into generous portions and serve.
- Garnish with chopped fresh flat-leaf parsley before serving.
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Notes
For variations, consider adding cooked chicken, sautéed vegetables, or using different cheese blends like cheddar or gouda.