Red and White Mostaccioli

 1 lb uncooked mostaccioli or other tubular pasta like penne

1/2 cup butter

3 oz. cream cheese

2 cups heavy cream

1 tsp garlic powder

1/2 cup shredded Parmesan

salt and pepper, to taste

1 (26 oz.) jar meatless spaghetti sauce

2-3 cups shredded mozzarella, to taste

Cook pasta al dente according to package directions (usually cook 1 minute less than directions, it will cook more in the oven.) Drain pasta.

While pasta is cooking, melt butter in a medium saucepan over low heat. Mix in the cream cheese with a whisk. Stir in the cream and garlic powder. Increase heat and bring to a boil. Decrease the heat and simmer, stirring often. When pasta is done, remove sauce from heat and stir in Parmesan and salt and pepper until smooth.

Spread a thin layer of spaghetti sauce in a 9x13 glass baking dish. Layer half the pasta, half the alfredo sauce, half the spaghetti sauce, and half the cheese. Repeat layers. Just sprinkle on the sauces - don't spread them out in a layer. It's prettier and tastier that way.

Cover with aluminum foil and bake for about 30-40 minutes or until it is hot and bubbly.

We got this recipe from our neighbor Naomi Cope. She got her recipe from Liz Edmonds, the Food Nanny.