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Alfredo Marinara Pasta Bake

Dump-and-bake fettuccine in a creamy marinara-Alfredo sauce, finished with a crisp, golden cheese topping for a rich, comforting meal.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Entree, Pasta
Cuisine: Italian
Calories: 579
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 24 ounce jar marinara sauce
  • 1 15 ounce jar alfredo sauce
  • 2 cups tap water
  • 1 lb fettuccine
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon. Italian seasoning
  • 6 ounce low-moisture, part-skim mozzarella, shredded
  • 2 ounce Parmesan cheese, grated
  • Chopped fresh flat-leaf parsley

Method
 

  1. Gather all ingredients.
  2. Preheat the oven to 400 degrees F (200 degrees C). Whisk marinara sauce, Alfredo sauce, and water together in a bowl until combined.
  3. Add fettuccine to the bottom of a 9×13-inch broiler-safe baking dish. Drizzle with oil and sprinkle with Italian seasoning; toss until coated.
  4. Cover fettuccine with sauce mixture and toss gently to combine. Cover the dish tightly with aluminum foil. Bake in the preheated oven, stirring halfway through, until pasta is tender, about 50 minutes; increase oven temperature to broil.
  5. Remove foil carefully and stir in 1 cup mozzarella and 1/4 cup Parmesan cheese. Sprinkle with remaining mozzarella and Parmesan; broil, uncovered, until cheese is melted and browned in spots, about 4 minutes.
  6. Garnish with parsley.
  7. Serve and enjoy. Recipe developed by Isabelle Easter

Nutrition

Calories: 579kcalCarbohydrates: 41gProtein: 23gFat: 36gSaturated Fat: 19gCholesterol: 92mgSodium: 1331mgFiber: 3gSugar: 10g

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