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15 ounces ricotta cheese
2 eggs,
beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced
fresh parsley
1/2 teaspoon salt
pinch black pepper
12
ounces rotini, cooked and drained
28 ounces alfredo
sauce
Preheat oven to 350F. In a medium bowl, combine ricotta
cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper;
stir to mix well. In another bowl, combine hot cooked pasta and
alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking
dish. Evenly layer with cheese mixture and remaining pasta mixture.
Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with
remaining mozzarella cheese. Bake 5 minutes or until cheese
melts. |
