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.
COMBINE ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper in a medium bowl, ; stir to mix well.
COMBINE hot cooked pasta and alfredo sauce in another bowl.
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.
