1 pound of pasta – cooked and drained
1 15 oz. jar of Alfredo Sauce
1 24 oz. jar of Marinara Sauce
2 Cups of Mozzarella Cheese
¼ Cup of Fontina cheese (can use Gouda)
1 Cup of Parmesan Cheese
½ Cup of Ricotta Cheese
Preheat the oven to 375 – grease a 9×13 casserole dish.
In a large stock pot, combine alfredo sauce, marinara sauce, 1 cup mozzarella cheese, fontina, ½ cup of parmesan and ricotta cheese heat to a boil using medium heat. (Keep stirring so it won’t stick.)
Once the sauce is bubbling, add the pasta – stir for 30 seconds. Transfer pasta to the casserole dish – top with the rest of the Parmesan and mozzarella cheese
Bake for 20 minutes.
TERESA’S NOTES… family really liked this dish. They suggested adding a tad more marinara sauce and possibly using a more robust sauce (I just used traditional).