Ingredients
Scale
- 16 oz (1 box) Penne or Rotini pasta
- 8 oz block Cream Cheese, softened
- 24 oz jar Marinara Sauce (your favorite budget brand)
- 1/2 cup Pasta Water (reserved from boiling)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- 1.5 cups Shredded Mozzarella Cheese
- Salt and Pepper to taste
- 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. Add your pasta and cook it for 2 minutes less than the package directions suggest for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite. Before draining, carefully scoop out about a cup of the starchy pasta water and set it aside.
- Drain the pasta and return it to the warm pot. While the pasta is still hot, add the softened block of cream cheese, the entire jar of marinara sauce, the garlic powder, and the Italian seasoning. Pour in about half of the reserved pasta water. Stir everything together vigorously. The heat from the pasta will melt the cream cheese, creating a pink, silky sauce that coats every noodle. If the sauce looks too thick, add a splash more pasta water until it reaches your desired consistency.
- Pour the creamy pasta mixture into your prepared baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese over the top in an even layer. Place the dish in the center rack of the oven and bake for 15 to 20 minutes. You want the sauce to be bubbly and the cheese on top to be completely melted and slightly golden. If you like a crispy top, turn on the broiler for the last 2 minutes. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 35 minutes