Pasta Bake

Pasta Bake with Cream Cheese

My son is a very picky eater and does not like ricotta cheese. A few weeks ago, I wanted to make a pasta bake for dinner, a cheesy one, and thought, my son will not eat the ricotta. So, I grabbed some philly cream cheese and came up with the creamiest, most delicious pasta bake ever.

Ingredients

• 1 1/2 lbs pasta, cooked and drained (egg noodles are great!)
• 1 large, 20 ounce-24 oz can tomato sauce of choice
• 1-2 lbs fresh mozzarella, thinly sliced
• 12 ounce cream cheese (24 if desired)
• 1/2 cup Parmesan cheese
• 1 cup sliced pepperoni (optional)
• Salt and pepper for taste

Directions:

1. Cook pasta as directed on package and drain.
2. Preheat oven to 400 or 425 (depending on oven) degrees.
3. Spread two tablespoons of sauce on the bottom of a casserole dish.
4. Mix drained pasta, 1 1/2 cup of sauce, cream cheese, Parmesan cheese, and pepperoni in a large bowl until cream cheese is melted. Pour into casserole dish.
5. Sprinkle on some salt and pepper (about a teaspoon).
6. Pour the remaining sauce on top and spread out.
7. Place mozzarella slices on top, touching.
8. Bake for 25-30 minutes until cheese is melted and serve.

For added flavor, mix two tablespoons butter in with the pasta. Serve with garlic toast and enjoy.