Red and White Pasta
From: Laurie Pecotte
Preheat oven to 350 degrees
Cook the pasta & prepare Alfredo sauce
1/2 cup (1 stick) butter
1 (3 oz) package cream cheese
1 pint heavy cream
1 tsp garlic powder
1/2 cup grated Parmesan cheese
salt and pepper
Melt the butter in a saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper.
ONCE YOU HAVE THE ALFREDO SAUCE DONE AND PASTA COOKED
Spread a think layer of spaghetti sauce (I just use Prego) in a 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of mozzarella cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.