Ingredient

Pasta & Sauces

• 1½ lbs. (about 7½ cups) uncooked ziti or small tube pasta

• 2 jars (24 oz each) marinara sauce

• 1 jar (15 oz) Alfredo sauce

Cheeses

• 2 cups shredded part‑skim mozzarella cheese, divided

• ½ cup reduced‑fat ricotta cheese

• ½ cup shredded provolone cheese

• ½ cup grated Romano cheese

Topping

• ½ cup grated Parmesan cheese

• ½ cup panko breadcrumbs

• 3 garlic cloves, minced

• 2 Tbsp olive oil

• Optional: Minced fresh parsley or basil

Directions

1. Cook the Pasta Preheat the oven to 350°F. Cook the ziti according to package directions for al dente. Drain well and set aside.

2. Build the Sauce Base Meanwhile, in a large Dutch oven, combine the marinara sauce, Alfredo sauce, 1 cup of the mozzarella, and the ricotta, provolone, and Romano cheeses. Cook over medium heat until the sauce begins to simmer and the cheeses are fully melted.

3. Combine with Pasta Stir the cooked pasta into the sauce mixture. Transfer everything to a greased 13×9‑inch baking dish. Top with the remaining 1 cup mozzarella.

4. Make the Garlic–Parmesan Topping In a small bowl, mix together the Parmesan, panko breadcrumbs, garlic, and olive oil. Sprinkle evenly over the pasta.

5. Bake and Serve Bake, uncovered, until the mixture is bubbly and the topping is golden brown, 30–40 minutes. Let stand for 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Nutrition -

(Per Serving)

Calories: ~360–420 Total Fat: 14–18 g Saturated Fat: 6–8 g Cholesterol: 25–35 mg Sodium: 650–780 mg Carbohydrates: 45–52 g Sugars: 7–10 g Protein: 14–17 g