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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 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.
Nutrition Facts
Alfredo Rotini
Serves: 6
| Amount Per Serving 6 | ||
|---|---|---|
| Calories | 827.53 kcal | |
| % 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.
Beckies Kitchen
Source: Unknown