Ingredients
Scale
- 1 lb (16 oz) Penne or Rotini pasta
- 1 jar (24 oz) Marinara or Pasta sauce
- 1 block (8 oz) Cream cheese, softened and cubed
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- 1.5 cups Shredded Mozzarella cheese
- 1/2 cup Reserved pasta water
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook for two minutes less than the package instructions for “al dente.” The pasta will continue to cook in the oven, so keeping it firm now prevents it from becoming mushy later. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
- In the same warm pot you used for the pasta, combine the jar of marinara sauce, the cubed cream cheese, garlic powder, Italian seasoning, and red pepper flakes. Whisk over low heat until the cream cheese melts into the sauce, creating a pink, creamy mixture. If the sauce feels too thick, splash in the reserved pasta water a little at a time until you reach a silky consistency. Taste the sauce and add salt or pepper if needed. Fold the cooked pasta back into the pot and stir until every noodle is perfectly coated.
- Pour the creamy pasta mixture into your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top in an even layer. Place the dish in the center of the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling. For a golden-brown crust, turn on the broiler for the last 2 minutes of cooking. Remove from the oven, let it rest for 5 minutes to set the sauce, and serve warm.
- Cook Time: 35 minutes