Red and White Mostaccioli

1 pound uncooked mostaccioli or other tubular pasta
Alfredo sauce, divided (recipe below)
1 26 oz jar of meatless spaghetti sauce
or 3 cups homemade sauce, divided
3 cups shredded mozzarella cheese, divided

Preheat oven to 350 degrees.
Cook the pasta according to package directions; drain
Meanwhile, prepare Alfredo sauce.
Spread a thin layer of spaghetti sauce in a 9 x 13 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, sauces and cheese.
Cover with foil and bake about 30 minutes or until it is hot and bubbly.
This dish can be made ahead of time. Refridgerate until ready to use. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.

Alfredo Sauce

1/2 cup butter
3 oz of cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce3 needs additional thickening, you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Recipe from the Food Nanny; Liz Edmunds