Ingredients
12 oz. rotini , cooked and drained
28 oz. alfredo sauce
15 oz. ricotta cheese
2 eggs, beaten
2 cup mozzarella cheese, shredded
3 tbsp. parsley, minced fresh
½ tsp. salt
pinch black pepper
Preparation
Preheat oven to 350 degrees F.
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.
Cover with foil and bake 35 to 40 minutes or until bubbly.
Uncover and top with remaining mozzarella cheese.
Bake 5 minutes or until cheese melts.
Plate and serve.
