Red and White Pasta is the kind of weeknight casserole I turn to when I want something comforting that still looks like I tried. It layers marinara and creamy Alfredo with penne and lots of mozzarella, then bakes until bubbly and golden. The flavors are simple, but the contrast between tangy tomato and rich cheese makes the dish feel special.
This recipe is forgiving. You can assemble it in under 20 minutes if the pasta is pre-cooked. It reheats beautifully, and leftovers make a fantastic lunch. Read through the steps once, gather the ingredients, and you’ll be surprised how quickly it comes together.
I’ll walk you through exactly what to gather, how to layer the pasta for even sauce coverage, and the small tips that keep it from drying out or becoming lifeless. Practical notes and quick swaps follow so you can adapt it to what’s in your pantry.
What You’ll Gather
Before you start, make sure you have a 9×13-inch glass or ceramic baking dish and a large pot for boiling pasta. Have two jars of sauce within reach: a marinara and an Alfredo. Keep the mozzarella shredded and ready; fresh shredding from a block melts better than pre-shredded.
Work from the oven temperature listed in the directions and keep your foil nearby for a tight seal during baking. When everything is prepped and at hand, assembly is fast and tidy.
Ingredients
- 1 (16-ounce) box penne pasta — the tubular shape holds sauce inside each piece for balanced bites.
- 1 (24-ounce) jar marinara sauce — provides the bright red base; choose a brand you like since the flavor carries through.
- 1 (16-ounce) jar Rao’s Alfredo — the creamy white contrast; use Rao’s or another high-quality Alfredo for best texture.
- 2-1/4 cups freshly shredded Mozzarella Cheese (an 8-ounce block) — shredding from a block melts smoother and gives that stringy, gooey finish.
- Chopped fresh parsley — optional; a finish garnish that adds a fresh look and a hint of herb brightness.
Red and White Pasta Made Stepwise
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil and cook the penne according to package directions, cooking for 1 minute less than the package recommends. Drain the pasta thoroughly and set aside.
- In a 9×13-inch glass or ceramic baking dish, spread 1/2 cup of the marinara sauce evenly over the bottom of the dish.
- Divide the drained pasta into two equal portions.
- Remove and set aside the 1/2 cup marinara used in step 3. Divide the remaining marinara sauce in the jar into two equal portions.
- Place one portion of the pasta into the baking dish on top of the bottom marinara. Spoon half of the Alfredo sauce evenly over this pasta portion, then spoon one of the two equal portions of the remaining marinara over the Alfredo. Sprinkle 1 cup of the shredded mozzarella evenly over this layer.
- Add the second portion of pasta to the dish. Spoon the remaining Alfredo sauce and then the remaining portion of marinara sauce evenly over the pasta. Sprinkle the remaining shredded mozzarella evenly on top.
- Cover the baking dish tightly with foil and bake at 375°F for 30 minutes, or until the casserole is hot and bubbly.
- Remove from the oven, let rest a few minutes, and garnish with chopped fresh parsley if desired before serving.
Why I Love This Recipe
This is pure comfort with a couple of very smart shortcuts. Using jarred sauces keeps the prep under 20 minutes while still delivering layered flavor—Alfredo brings richness and marinara brings acidity so the dish never feels one-note. The method of dividing the pasta and sauces ensures every forkful has both red and white sauce, not just a top layer of one or the other.
It’s also forgiving. If the pasta is slightly overcooked, the bake helps it hold together rather than turn to mush. If you like crisp edges, uncover for the last five minutes. If you prefer creamier, keep it tightly covered until serving. Small adjustments make a big difference.
Quick Replacement Ideas
- Swap penne for ziti or rigatoni — any short tubular pasta works similarly.
- Use a different Alfredo brand if Rao’s isn’t available; look for one with a creamy consistency rather than watery.
- Switch jarred marinara for a chunky tomato sauce if you want more vegetable texture.
- Replace mozzarella with provolone or fontina for a slightly different melt and flavor.
- Stir in cooked Italian sausage or shredded rotisserie chicken between layers for added protein.
Prep & Cook Tools
- Large pot — for boiling the pasta quickly and evenly.
- 9×13-inch glass or ceramic baking dish — the recipe specifies this size for even baking.
- Colander — essential to drain the penne thoroughly so the bake doesn’t become watery.
- Measuring cup — to portion the 1/2 cup of marinara used on the bottom and set aside.
- Aluminum foil — to cover the dish tightly and trap steam during baking.
- Cheese grater — if you shred the mozzarella from an 8-ounce block, this gives the best melt.
Avoid These Mistakes
Common pitfalls and how to fix them
- Overcooking the pasta — cook 1 minute less than package directions as instructed. Slightly underdone pasta finishes in the oven without getting mushy.
- Not draining thoroughly — waterlogged pasta dilutes sauce and makes the casserole runny. Shake the colander and let it sit briefly to get excess water off.
- Uneven sauce distribution — divide the pasta and sauces exactly as the steps describe. Layering ensures pockets of red and white in every bite.
- Skipping the foil — if you bake uncovered, the top will dry out. Keep it covered for that creamy, uniformly hot interior.
- Using pre-shredded cheese — it’s often coated to prevent clumping and won’t melt as smoothly; shred from a block if you can.
Substitutions by Diet
Here are straightforward swaps to make this dish fit different preferences without changing the core method.
- Vegetarian — the recipe is already vegetarian if your sauces contain no meat. Add cooked vegetables (spinach, mushrooms, or roasted peppers) between layers for heartiness.
- Gluten-free — use a gluten-free penne; cook according to its package directions and follow the same layering method.
- Dairy-free — swap Alfredo for a dairy-free Alfredo and mozzarella for a plant-based shredded cheese. Texture will differ, but the assembly and bake remain the same.
- Lower calorie — use a lighter Alfredo or mix Alfredo with low-fat milk to thin it, and use part-skim mozzarella. Keep in mind the final texture will be less rich.
What Could Go Wrong
If the casserole comes out watery, the likely causes are under-drained pasta or using sauces that are too thin. Fixes: drain pasta longer, reduce a watery sauce on the stovetop for a few minutes, or spoon off excess liquid before serving.
If the center is cold after baking, the dish may have been assembled too compactly or the oven wasn’t fully preheated. Let the casserole rest 5 to 10 minutes after baking; residual heat evens out the temperature and improves slicing.
If cheese clumps or remains rubbery, it was probably pre-shredded or overbaked uncovered. Next time, use freshly shredded mozzarella and keep the dish covered until the final minutes.
Meal Prep & Storage Notes
This casserole stores very well. Cool it to room temperature, cover tightly, and refrigerate up to 3 days. Reheat in a 350°F oven for 15–20 minutes covered, until warmed through. For single servings, microwave on medium power in 30-second bursts until hot, stirring once if possible.
For freezing: assemble but do not bake. Wrap the baking dish tightly with several layers of foil and freeze for up to 2 months. To bake from frozen, remove any plastic wrap, keep foil cover, and bake at 375°F for 45–60 minutes until hot and bubbly; you may need to uncover for the last 10 minutes to brown the top.
FAQ
Can I assemble ahead of time?
Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if it goes to the oven cold.
Do I have to shred the cheese myself?
No, but shredding from a block will give you a creamier, more uniform melt. Pre-shredded cheese may contain anti-caking agents that alter the texture.
Can I make this in a different size dish?
A 9×13-inch is specified to match the quantity. A slightly smaller dish will make the casserole thicker and may need extra baking time. A larger dish will spread it thinner and may bake faster—watch for bubbling and adjust time as necessary.
How do I get a crispier top?
Uncover for the final 5–10 minutes of baking, or switch to broil for 1–2 minutes while watching closely. That will brown the mozzarella but can also dry the top if left too long.
Ready to Cook?
Gather the ingredients, preheat your oven to 375°F, and boil your penne for 1 minute less than package instructions. Follow the stepwise layering exactly and you’ll reward yourself with a bake that has both creamy and tomato-forward bites in every forkful. It’s simple to make, easy to scale, and perfect for feeding a family or sending leftovers to work the next day.
When you’re ready, slide the casserole into the oven, set a timer for 30 minutes, and tidy up the prep area—by the time the timer rings you’ll have a hearty, comforting meal that looks like you put in more work than you did.
Red and White Pasta
Equipment
- 9 x 13-inch baking pan9 x 13-inch, glass or ceramic
- Aluminum Foil
Ingredients
Ingredients
- 1 16-ounce boxpenne pasta
- 1 24-ounce jarmarinara sauce
- 1 16-ounce jarRao’s Alfredo
- 2-1/4 cupsfreshly shredded Mozzarella Cheesean 8-ounce block
- Chopped fresh parsleyoptional
Instructions
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil and cook the penne according to package directions, cooking for 1 minute less than the package recommends. Drain the pasta thoroughly and set aside.
- In a 9×13-inch glass or ceramic baking dish, spread 1/2 cup of the marinara sauce evenly over the bottom of the dish.
- Divide the drained pasta into two equal portions.
- Remove and set aside the 1/2 cup marinara used in step 3. Divide the remaining marinara sauce in the jar into two equal portions.
- Place one portion of the pasta into the baking dish on top of the bottom marinara. Spoon half of the Alfredo sauce evenly over this pasta portion, then spoon one of the two equal portions of the remaining marinara over the Alfredo. Sprinkle 1 cup of the shredded mozzarella evenly over this layer.
- Add the second portion of pasta to the dish. Spoon the remaining Alfredo sauce and then the remaining portion of marinara sauce evenly over the pasta. Sprinkle the remaining shredded mozzarella evenly on top.
- Cover the baking dish tightly with foil and bake at 375°F for 30 minutes, or until the casserole is hot and bubbly.
- Remove from the oven, let rest a few minutes, and garnish with chopped fresh parsley if desired before serving.
Notes
Storage
: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight (if frozen), then microwave or bake until warmed through.
