Ingredients
Scale
- 16 oz (1 box) Penne or Rotini pasta
- 24 oz jar of your favorite budget Marinara sauce
- 8 oz block of Cream Cheese (softened)
- 2 cloves Garlic, minced (or 1 tsp garlic powder)
- 1 tsp Dried Italian Seasoning
- 1 cup Shredded Mozzarella cheese
- 1/4 cup Pasta water (reserved from boiling)
- Salt and Pepper to taste
- Optional: Red pepper flakes for a kick
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add your pasta and cook it for 2 minutes less than the package directions specify (alk dente). Before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and return it to the pot.
- While the pasta is hot, add the softened cream cheese, the jar of marinara sauce, minced garlic, and Italian seasoning directly into the pot with the pasta. Pour in a splash of the reserved pasta water. Stir everything together over low heat until the cream cheese melts completely and creates a smooth, pinkish-orange sauce that clings to the noodles. Season with salt and pepper to taste.
- Transfer the creamy pasta mixture into a lightly greased 9×13 inch baking dish. Spread it out evenly. Sprinkle the shredded mozzarella over the top in an even layer. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling. If you like a golden-brown top, turn on the broiler for the last 2 minutes. Let it sit for 5 minutes before serving to let the sauce thicken.
- Cook Time: 35 minutes