1 lb rotini (or any other short cut pasta, penne, fusilli, etc)
3 cloves garlic, finely chopped
1–24 oz jar marinara (I love using Rao’s)
1 cup heavy cream (or half & half)
2 cups water
1/2 tsp red pepper flakes, more or less to taste
1 tsp salt, more to taste
Pepper, to taste
1 cup shredded mozzarella
1/2 cup shaved parmesan
Fresh parsley, as garnish, optional
Pre-heat oven to 400 degrees and grease large casserole dish.
Add uncooked pasta, olive oil, marinara, heavy cream, water, red pepper flakes, garlic (if using), salt, and pepper directly to casserole dish and toss to combine until everything is evenly coated and well incorporated.
Cover with foil and bake for 40-45 minutes, tossing halfway to ensure the pasta doesn’t stick together.
Remove from oven, top with cheese and bake uncovered an additional 8-10 minutes, until cheese is melted.
Garnish with fresh parsley and serve with a big salad!