Ingredients
Scale
- 1 lb box Penne or Rotini pasta
- 1 jar (24 oz) Marinara or Pasta sauce
- 4 oz Cream cheese (half a standard block), softened and cubed
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic, minced
- 1 tsp Dried Italian seasoning
- 1/2 tsp Red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/4 cup Reserved pasta water
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little bit of butter or non-stick spray. 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” because it will finish cooking in the oven. Before draining, scoop out about half a cup of the starchy pasta water and set it aside.
- While the pasta boils, pour your jarred marinara sauce into a large mixing bowl or back into the warm pot after draining the pasta. Stir in the minced garlic, Italian seasoning, and the cubes of softened cream cheese. Whisk or stir vigorously until the cream cheese melts into the sauce, creating a light orange, creamy consistency. If the sauce feels too thick, add a splash of the reserved pasta water to x it up.
- Add the cooked pasta to the sauce and toss until every noodle is thoroughly coated. Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella evenly over the top. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling at the edges. For a golden crust, turn on the broiler for the last 2 minutes. Let it stand for 5 minutes before serving to allow the sauce to set.
- Cook Time: 35 minutes