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Prep: 20 min., Bake: 30 min. Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted, if desired.
Yield
Makes 8 to 10 servings
Ingredients
* 1 (16-ounce) package ziti
* 2 (10-ounce) containers refrigerated Alfredo sauce
* 1 (8-ounce) container sour cream
* 1 (15-ounce) container ricotta cheese
* 2 large eggs, lightly beaten
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 1/2 cups mozzarella cheese
Preparation
Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Yield
Makes 8 to 10 servings
Ingredients
* 1 (16-ounce) package ziti
* 2 (10-ounce) containers refrigerated Alfredo sauce
* 1 (8-ounce) container sour cream
* 1 (15-ounce) container ricotta cheese
* 2 large eggs, lightly beaten
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 1/2 cups mozzarella cheese
Preparation
Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.