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.