Ingredients
Scale
- 1 lb (16 oz) Penne or Rigatoni pasta
- 1 jar (24 oz) Marinara or Pasta sauce (store brand works great)
- 1 block (8 oz) Cream cheese, softened and cubed
- 1 cup Shredded mozzarella cheese
- 1/4 cup Grated parmesan cheese
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop 2 minutes before it reaches al dente. The pasta will finish cooking in the oven, so you want it to have a firm bite. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- In the same pot you used for the pasta, combine the marinara sauce, cubed cream cheese, minced garlic, Italian seasoning, and red pepper flakes over medium-low heat. Stir constantly until the cream cheese melts into the red sauce, creating a beautiful pink, creamy consistency. If the sauce feels too thick, splash in a little of the reserved pasta water to loosen it up. Taste and season with salt and pepper.
- Pour the cooked pasta into the creamy sauce and toss until every noodle is perfectly coated. Transfer the mixture into a 9×13 inch baking dish. Spread it out evenly and top with the shredded mozzarella and parmesan cheese. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling. For a golden crust, broil on high for the last 2 minutes. Garnish with parsley and serve immediately.
- Cook Time: 35 minutes