Bring a large pot of salted water to a boil and add 12 ounces of gluten-free penne. Cook until al dente, about 8-10 minutes, then drain.

Reduce heat to low, add 1 cup each of marinara and Alfredo sauces to the pot, and stir until warmed through for about 2-3 minutes.

Return the drained pasta to the pot, tossing it with the sauce for 1-2 minutes until well-coated. Add sautéed garlic or protein as desired.

Taste and adjust seasoning with salt or red pepper flakes, letting it sit on low heat for 1 minute before serving.

Plate the pasta while warm and garnish with grated cheese, allowing it to melt slightly.