Categories: Pasta

Ingredients

• 1 1/2 lbs. ziti or small tube pasta
• 2 jars (24-oz. each) marinara
• 15 oz. Alfredo sauce
• 2 cups shredded mozzarella, divided
• 1/2 cup ricotta
• 1/2 cup shredded provolone
• 1/2 cup grated Romano
• Topping:
• 1/2 cup grated Parmesan
• 1/2 cup panko
• 3 garlic cloves, minced
• 2 tbsp. olive oil
• Minced fresh parsley or basil

Directions

1. Preheat oven to 350. Cook pasta as directed for al dente; drain.

2. Meanwhile, in a large saucepan, combine marinara, Alfredo, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13×9-inch. baking dish. Top with remaining 1 cup mozzarella.

3. In a small bowl, stir together the Parmesan, panko, garlic and olive oil; sprinkle over pasta.

4. Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley. or basil.

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