Easy Red & White Pasta Bake

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This casserole is so easy and family pleasing. It's pasta. It's cheesy. It's saucy. All the things my family loves. I've seen more time consuming versions of this kind of pasta casserole, made with homemade sauces, but this one is the short cut version. It's also a great way to use up all those partially used boxes of pasta in your pantry. This time I used a mixture of rotini, bowtie, shell, and penne pasta and it all worked great. Oh and this would make a great food storage meal also as it uses mostly shelf stable products (you'd just leave out the cheese on top, but it will still taste good).

Easy Red and White Pasta Bake

16 oz pasta (rotini or bowtie or a mix of whatever)
1, 15 oz jar Classico Alfredo sauce (or whatever brand you like)
1, 24 oz jar Classico traditional tomato basil pasta sauce (or whatever brand you like)
2 cups shredded cheese (colby-jack, mozzarella, or cheddar)

Prepare pasta according to package directions. Drain. Set aside.

Spray a 9x13 baking dish with cooking spray. Spread about 1/3 cup of tomato pasta sauce in the bottom. Pour half of the drained pasta on top. Pour half of the remaining tomato pasta sauce evenly over pasta. Pour 1/2 of the Alfredo sauce evenly over the tomato pasta sauce. Pour remaining pasta over. Pour remaining tomato pasta sauce over the pasta. Pour remaining Alfredo sauce over the tomato pasta sauce. Top with shredded cheese. Bake in a preheated 350 degree oven for about 20 minutes or until the cheese on top has melted and the sauces are bubbly.

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