Ingredients
Scale
- 1 lb (16 oz) Penne or Rotini pasta
- 1 jar (24 oz) Marinara or Tomato basil sauce
- 1 block (8 oz) Cream cheese, softened and cubed
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1.5 cups Shredded mozzarella cheese (or a cheap pizza blend)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Optional: Red pepper flakes for heat
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little oil or non-stick spray. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package directions specify for “al dente.” Drain the pasta, but reserve about half a cup of the starchy pasta water just in case you need to thin the sauce later.
- While the pasta boils, pour the marinara sauce into a large mixing bowl or back into the warm pasta pot (off the heat). Stir in the softened, cubed cream cheese, garlic powder, Italian seasoning, salt, and pepper. Whisk the mixture until the cream cheese mostly incorporates into the sauce. Fold the cooked pasta into the sauce until every noodle is thoroughly coated in the creamy mixture.
- Transfer the pasta mixture into your prepared baking dish. Spread it out evenly with a spatula. Sprinkle the shredded mozzarella evenly over the top. Place the dish in the center rack of the oven and bake for 20 minutes, or until the cheese is melted and bubbling at the edges. For a golden-brown crust, turn the broiler on for the last 2 minutes of cooking. Remove from the oven, let it sit for 5 minutes to set the sauce, and serve warm.
- Cook Time: 35 minutes