Red-And-White Mostaccioli

1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (see below)
1 (26ounce) jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided

Alfredo Sauce:
1/2 c. (1stick) butter
1 3 ounce package cream cheese
1 pint heavy cream
1 tsp garlic powder
1/2 c. grated parmesan cheese
salt and pepper to taste

Alfredo Sauce
Melt the butter in a medium saucepan over low heat. Mix in 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 you cook the pasta. If the sauce needs additional thickening sprinkle flour in. 1 tsp at a time. Then stir parmesan cheese into the sauce and add salt and pepper to taste.

Red-and-White Mostaccioli
Preheat oven to 350
Cook pasta according to package; drain
Prepare Alfredo Sauce in the meanwhile
Spread a thin layer of spaghetti sauce in a 9x13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
Cover with aluminum foil and bake about 30 minutes or until hot and bubbly.

Serve with green salad and French bread...

I found this recipe in one of my new favorite cook books... "The Food Nanny Rescues Dinner"
It's nice because she has different options for each day of the week. Like Tues. is Italian night, Wed. breakfast for dinner, Thurs. Mexican. Then she gives ideas of what to serve with the main meal. Helpful. Plus the 3 recipes I've tried are really easy and good. :)