A few weeks ago I had the desire to make a creamy pasta dish (so surprise there- I always want creamy pasta!), reminiscent of baked ziti, but I didn't want to go the traditional route. John is a ricotta cheese hater and I was really in the mood for something with a white sauce, so voila, enter this baked ziti blanco. This was very easy to throw together and had a great flavor. John and I both enjoyed it! I used my favorite jarred alfredo sauce but you could certainly substitute your own homemade version!
Source: Stephanie Cooks Original
Ingredients:
1/2 pound pasta
1 jar Classico light Asiago Romano alfredo (or about 2 cups homemade)
1/2 cup parmesan cheese (grated or freshly shredded)
1 cup shredded mozzarella cheese
1 large plum tomato, seeded and chopped
Parsley (dried or fresh)
Directions:
1- Prepare the pasta according to packaging directions.
2- Once cooked, toss pasta with sauce, parmesan, mozzarella cheese, and tomato. Transfer to an oven safe baking dish. Top with a sprinkling of additional mozzarella cheese if desired.
3- Bake at 350 for 20 minutes. Top with parsley. Serve hot.
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