Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.