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.