Baked Vodkafredo

Tomorrow is the 4th of July and I'm celebrating by bringing you a patriotic dessert a heavy pasta dish! Yeah... I don't know either. Some bloggers are awesome at posting seasonally appropriate desserts the week of a holiday, cookie recipes the first week of December, apple recipes in September, etc. Me? I'm just happy I remembered to turn the stove off last night. So please don't expect me to plan appropriate blog posts for the holidays- I'd love to be that person, but instead... I post baked pasta dishes in July. So, that's me. Love me still, please?

This pasta dish was really the love child of tiny bits of sauce left in the fridge. It's easy, it's great for weeknight, it can be prepped in advance, and well- it's yummy! Yummy is important, even more important than say... remembering to post seasonally appropriate recipes, no? ::wink wink::

Source: Stephanie Cooks Original

Ingredients:
1/2 pound pasta
3/4 cup alfredo sauce
3/4 cup vodka sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/2 cup cubed fresh mozzarella, diced into small cubes

Directions:
1- Cook the pasta according to packaging directions.
2- In a small saucepan combine the sauces and seasonings. Stir well. Cook over medium heat until heated through. Toss the pasta and the sauce. Mix in the cubed cheese and transfer to a baking dish.
3- Bake at 350 for 20 minutes. If you are putting it in the fridge to bake later, bake 30 minutes or until heated through.