Ingredients
1-1/2 pounds (about 7-1/2 cups) uncooked ziti or small tube pasta2 jars (24 ounces each) marinara sauce1 jar (15 ounces) Alfredo sauce2 cups shredded part-skim mozzarella cheese, divided 1/2 cup reduced-fat ricotta cheese1/2 cup shredded provolone cheese1/2 cup grated Romano cheeseTOPPING:1/2 cup grated Parmesan cheese1/2 cup panko bread crumbs3 garlic cloves, minced2 tablespoons olive oilOptional: Minced fresh parsley or basil, optional
Preparation
Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain.
Meanwhile, in a large Dutch oven, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta.
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 if desired.
