Red and White Pasta
- 1 pound penne pasta
- 2 cups mozzarella cheese, shredded
- 1 cup Shirley J Universal Cream Soup & Sauce Mix
- 3 cups water
- 1-26 ounce can tomatoes, crushed or diced
- 3 tablespoons Shirley J Pizza & Pasta Seasoning
- 3 ounces cream cheese
Preheat oven to 350°. Cook pasta as directed on package, drain and rinse thoroughly, set aside. Combine sauce mix and water in saucepan, bring to boil, and reduce heat to simmer. Add cream cheese and mix thoroughly; remove from heat. Mix tomatoes and pizza and pasta sauce in separate saucepan and heat. Spread a thin layer of red sauce in a 9x13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the red sauce, and 1½ cups of the cheese. Repeat the layers using remaining ingredients. Cover with foil and bake about 30 minutes, or until hot and bubbly.
This recipe can be made gluten-free by using Shirley J Gluten Free Cream Soup & Sauce Mix and serving over gluten-free pasta.