Welcome to your new favorite weeknight meal! This incredibly easy and utterly delicious Red and White Pasta Casserole is a true kitchen hero. Crafted with just four core ingredients and requiring only 15 minutes of active preparation, it’s designed to simplify your life without compromising on flavor. Whether you’re feeding a busy family, hosting a casual get-together, or simply craving comforting food, this pasta bake is a guaranteed hit. It’s not only kid-friendly and universally loved, but also perfectly suited for make-ahead convenience and freezer storage, making meal planning a breeze.

Serve this versatile and satisfying pasta casserole alongside a fresh Italian salad, warm, crusty dinner rolls, or savory roasted Brussels sprouts for a complete and wholesome meal.

Effortless Red and White Pasta Casserole: A Family Favorite

The story behind this beloved Red and White Pasta recipe is as heartwarming as the dish itself. It all started at my wedding shower, where guests generously shared their favorite recipes on cards. During our first year of marriage, my kitchen became a joyful testing ground, and among the many delightful discoveries, one recipe from my dear friend Janae stood out. This Red and White Pasta quickly became a regular in our dinner rotation, cherished for its incredible ease and comforting appeal.

Initially, its simplicity and budget-friendly nature made it a lifesaver. Now, with three hungry children, it’s more essential than ever. On those chaotic weeknights when time is short and appetites are big, this casserole consistently saves the day. My kids absolutely adore it, and I’m confident your family will too!

What Makes This Red and White Pasta Casserole So Special?

• Unbeatable Simplicity: With only four main ingredients (pasta, marinara, Alfredo, and mozzarella), this recipe keeps your grocery list short and prep time minimal.
• Lightning-Fast Prep: Just 15 minutes of hands-on time means you can have this casserole assembled and in the oven in no time, perfect for busy schedules.
• Kid-Approved Flavor: The combination of creamy Alfredo and rich marinara is a flavor profile that even the pickiest eaters can’t resist. It’s pure comfort food!
• Make-Ahead Marvel: Assemble the casserole entirely beforehand and bake when you’re ready. This is a game-changer for meal prep.
• Freezer-Friendly Solution: Cook a large batch and freeze portions for future meals. It reheats beautifully, offering convenient, home-cooked dinners whenever you need them.
• Budget-Conscious Choice: Made with affordable pantry staples, this dish helps you create a satisfying family meal without breaking the bank.

Crafting Your Perfect Red and White Pasta Casserole

Creating this delicious Red and White Pasta casserole is straightforward. Follow these simple steps for a warm, bubbly dish that everyone will love:

1. Prepare the Pasta: Begin by boiling your chosen pasta for 1 minute less than the package instructions recommend for al dente. This ensures it finishes cooking perfectly in the oven without becoming mushy. Drain it thoroughly, allowing it to sit in the strainer for a few minutes to remove excess moisture.
2. Start the Layers: In your baking dish, spread a thin layer of marinara sauce across the bottom. This prevents the pasta from sticking and adds flavor from the start.
3. First Pasta & Sauce Layer: Add half of the cooked pasta over the marinara. Then, evenly pour half of the Alfredo sauce, followed by half of the remaining marinara sauce, and sprinkle with half of your freshly shredded mozzarella cheese.
4. Second Pasta & Sauce Layer: Repeat the layering process with the rest of the pasta, followed by the remaining Alfredo sauce, marinara sauce, and finally, the generous sprinkle of the remaining mozzarella cheese.
5. Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven until the casserole is hot, bubbly, and the cheese is melted and golden. Remove the foil for the last few minutes if you prefer a crispier cheese topping.

Unlock New Flavors: Creative Variations for Your Red and White Pasta Casserole

While this Red and White Pasta casserole is fantastic as is, it’s also incredibly versatile! Feel free to experiment with these delicious additions and substitutions to make it your own:

• Mushroom Magic: For an earthy depth of flavor, sauté sliced mushrooms (cremini or white button work well) in a little olive oil with salt and pepper until tender. Layer them into the casserole right after the pasta for a delightful texture and taste.
• Pasta Power-Up: Don’t limit yourself to penne! This recipe works beautifully with other pasta shapes like farfalle (bow-tie), rotini (spirals), or ziti. For a healthier, higher-protein, or gluten-free option, consider chickpea pasta, veggie rotini, or lentil penne. These alternatives add nutritional value without compromising on the dish’s comforting appeal.
• Homemade Alfredo Elegance: If you have a little extra time and prefer to avoid store-bought sauces, making your own Alfredo sauce from scratch truly elevates this dish. The rich, creamy flavor of homemade Alfredo is unparalleled and worth the effort.
• Craft Your Own Marinara: Similarly, preparing your own marinara sauce can add an extra layer of freshness and customized flavor. A simple homemade marinara, simmered with fresh herbs, can transform this casserole into a gourmet experience.
• Vegetable Boost: Enhance the nutritional value and color of your casserole by stirring in some cooked vegetables. Options like steamed broccoli florets, chopped bell peppers (sautéed beforehand), or a handful of fresh spinach (which will wilt during baking) are excellent choices.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to your marinara sauce or directly into the layers.

Adding Protein to Your Red and White Pasta Casserole

While this creamy, cheesy pasta casserole is wonderfully satisfying on its own as a meatless meal, you can easily boost its protein content for an even heartier dish. Consider these delicious additions:

• Chicken: Cooked and shredded chicken is a fantastic complement. You can use leftover grilled chicken, a store-bought rotisserie chicken (shredded), or even quickly pan-fry some chicken breast pieces. Mix it into the pasta layers or spread it evenly between them.
• Ground Meat: Browned ground beef, Italian sausage, or ground turkey (seasoned with Italian herbs) can be added to the marinara sauce layer for a robust flavor. Ensure it’s fully cooked and drained of excess fat before mixing in.
• Plant-Based Proteins: For a vegetarian protein boost, consider adding cooked lentils, crumbled tempeh, or plant-based ground meat alternatives. These integrate seamlessly into the sauce layers.

Choosing Your Sauces: Store-Bought vs. Homemade

One of the beauties of this Red and White Pasta recipe is its flexibility with sauces. You can achieve incredible flavor using high-quality store-bought options, or you can elevate the dish even further by making your own from scratch.

Store-Bought Convenience:

If you’re opting for speed and convenience, selecting good quality jarred sauces is key. Not sure which ones to pick? Here are some top recommendations:

• Alfredo Sauce: For store-bought Alfredo, you want a rich, creamy sauce with good Parmesan flavor. Explore some of the best store-bought Alfredo sauces on the market. Personally, I find Bertolli ® Alfredo to deliver a consistently creamy and flavorful base for this casserole.
• Marinara Sauce: A high-quality marinara sauce will provide a robust, fresh tomato flavor. Check out reviews for the best jarred pasta sauce brands. Rao’s® marinara is my absolute favorite for its authentic, slow-simmered taste and excellent ingredients. It truly makes a difference in this Red and White Pasta.

Homemade Excellence:

If you have the time and enjoy cooking from scratch, preparing your own Alfredo and marinara sauces will add an unparalleled depth of flavor to your casserole. You have full control over the ingredients, allowing you to tailor the taste to your preference and avoid any preservatives. Making homemade versions can add about 30-60 minutes to your prep time, but the resulting freshness and richness are often worth the extra effort.

Pro-Tips for an Irresistible Red and White Pasta Casserole

Follow these expert tips to ensure your Red and White Pasta casserole turns out perfectly every time:

• Freshly Grated Mozzarella is Best: While pre-shredded cheese is convenient, it often contains anti-caking agents that can hinder smooth melting. Opt for a block of whole milk mozzarella and shred it yourself. It’s often more economical and melts beautifully, creating that desirable gooey, bubbly top.
• Al Dente, Then Drain Well: Cook your pasta one minute shy of the package’s recommended al dente time. This slight undercooking ensures it won’t become mushy during the baking process. After draining, let it sit in the colander for a few minutes to allow any excess water to evaporate. This prevents a watery casserole.
• Ensure Full Pasta Coverage: When layering your sauces and cheese, make sure every strand of pasta is coated. Exposed pasta can dry out and become hard or overcooked in the oven, leading to an uneven texture.
• Enhance with Fresh Herbs: A sprinkle of freshly chopped parsley or basil just before serving adds a vibrant burst of color and a fresh, aromatic finish. These herbs complement the rich sauces perfectly.
• Don’t Skimp on the Cheese: The mozzarella not only provides that classic gooey texture but also acts as a protective layer, sealing in moisture and flavor. Be generous with your cheese!

Make-Ahead and Freezing Instructions

This Red and White Pasta Casserole is an ideal candidate for meal prep, making your busy weeknights much smoother.

• To Make Ahead: Assemble the entire casserole in your baking dish, following all the layering steps, but do not bake it. Cover the dish tightly with plastic wrap and then aluminum foil. Store it in the refrigerator for up to 2 days. When ready to bake, remove from the fridge about 30 minutes prior to baking to allow it to come closer to room temperature, then bake as directed. You might need to add an extra 5-10 minutes to the baking time if it’s straight from the fridge.
• To Freeze: This casserole freezes beautifully! There are two options:
  1. Unbaked: Assemble the casserole as directed in a freezer-safe baking dish. Wrap it very tightly with several layers of plastic wrap, then a final layer of aluminum foil. Label with the date and instructions. Freeze for up to 2 months. To bake from frozen, remove all wrapping, cover with new foil (sprayed with nonstick spray), and bake at 375°F (190°C) for 60-75 minutes, or until hot and bubbly in the center. Remove foil for the last 15 minutes if desired.
  2. Baked: Allow the baked casserole to cool completely. Cut into individual servings or leave whole. Transfer to an airtight, freezer-safe container or heavy-duty freezer bags. Freeze for up to 2 months.
• To Reheat (from frozen, baked): Thaw overnight in the refrigerator. Reheat individual portions in the microwave until warmed through. For a whole casserole, bake in a preheated oven at 350°F (175°C), covered, until heated through, about 20-30 minutes.

Frequently Asked Questions (FAQ)

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4.62 from 13 votes

Red and White Pasta Casserole

By

Chelsea Lords

Just four ingredients and 15 minutes of prep make this kid-friendly Red and White Pasta casserole a winner. Perfect for make-ahead, freezer-friendly, and easy on the budget!

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
6 servings

Equipment

• 9 x 13-inch baking pan
  (glass or ceramic recommended)
• Aluminum foil

Ingredients

• 1 (16-ounce) box penne pasta
• 1 (24-ounce) jar marinara sauce (Rao’s Homemade recommended)
• 1 (16-ounce) jar Alfredo sauce (Bertolli recommended, or Rao’s Alfredo)
• 2-1/4 cups freshly shredded Mozzarella Cheese (from an 8-ounce block)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 375℉ (190°C). Cook the penne pasta according to package directions, but reduce the cooking time by 1 minute to ensure it remains al dente. Drain thoroughly and set aside.
2. In a 9×13-inch glass or ceramic baking dish, spread 1/2 cup of marinara sauce evenly across the bottom. Place half of the cooked pasta on top of the marinara.
3. Evenly pour half of the Alfredo sauce and half of the remaining marinara sauce over the pasta. Sprinkle with 1 cup of the shredded mozzarella cheese.
4. Repeat the layers: add the remaining pasta, then the rest of the Alfredo sauce, the rest of the marinara, and finally, the remaining mozzarella cheese.
5. Cover the baking dish tightly with aluminum foil (you can spray the underside of the foil with nonstick spray to prevent cheese from sticking). Bake for 30 minutes, or until the casserole is hot and bubbly. If desired, remove the foil for the last 5 minutes to brown the cheese slightly.
6. Carefully remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired. Enjoy straight from the oven!

Recipe Notes

Storage: Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight (if frozen), then microwave individual portions or bake the entire casserole (covered) until warmed through.
Pro-Tip for No-Stick Cheese: Remember to spray the inside of your aluminum foil with nonstick spray before covering the casserole to prevent cheese from sticking.

Nutrition

Calories: 127kcal |
Carbohydrates: 1g |
Protein: 9g |
Fat: 9g |
Saturated Fat: 6g |
Cholesterol: 33mg |
Sodium: 265mg |
Potassium: 32mg |
Sugar: 1g |
Vitamin A: 284IU |
Calcium: 212mg |
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation.

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