10 September, 2015
- 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 350°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. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 44.68 g||68.7%|
|Saturated Fat 21.01 g||105.1%|
|Trans Fat 0.01 g|
|Cholesterol 159.74 mg||53.2%|
|Sodium 2062.68 mg||85.9%|
|Total Carbohydrate 69.81 g||23.3%|
|Dietary Fiber 3.21 g||12.8%|
|Sugars 5.72 g|
|Protein 35.43 g|
|Vitamin A 25.03 %||Vitamin C 2.81 %|
|Calcium 69.3 %||Iron 11.52 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.