Red-and-White Mostaccioli

1 pound uncooked mostaccioli or other ridged tubular pasta

Alfredo Sauce (see recipe below)

1 (26-ounce) jar meatless spaghetti sauce or 3 cups homemade sauce, divided

3 cups shredded mozzarella cheese, divided

Preheat the oven to 350 degrees. Cook the pasta according to package. Meanwhile, prepare Alfredo Sauce. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce , spaghetti sauce, and cheese. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. Makes 10 to 12 servings

Serve with  a tossed green salad or French bread. 

Alfredo Sauce

1/2 cup butter 

1 (3-ounce) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Salt and ground black pepper

Melt the butter in a medium 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 preparing the mostaccioli. Cook and stir for desired consistency. When desired consistency is reached, stir in the Parmesan cheese into the sauce and season with salt and pepper to taste.