I don't use a lot of canned or jarred ingredients, but sometimes time is of the essence. This is one of those dishes that can be thrown together when you need a dish on the fly, such as your son's Swim Team banquet. Those boys love pasta!
Recipe adapted from Southern Living
1 pound penne pasta
1 jar (16 ounces) Alfredo sauce
1 1/2 cups sour cream
1 container (15 ounces) ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian Parsley
1 1/2 cups (6 ounces) shredded Italian Blend cheese
Cook pasta in a large pot of salted boiling water. Drain and return pasta to the warm pot.
While the pasta is cooking. Mix the Alfredo sauce and sour cream. Add to the warm pasta and mix well.
In a small bowl, mix the ricotta cheese, eggs, Parmesan cheese, and Italian Parsley.
Place half of the pasta mixture in a lightly greased 9 x 13 inch dish. Spoon the ricotta mixture over the pasta and spread to evenly coat.
Top with the remaining pasta and the shredded cheese.
Bake at 350 degrees for 30 minutes until bubbly.
Enjoy!
Kim
Linked to these great parties:
Addicted to Recipes Scrumptious Sunday
Everyday Mom's Meals Church Supper
Buns In My Oven What's Cookin' Wednesday
2 comments:
Kim, when do you add the parsley to this recipe? Do you mix it with the ricotta, egg and Parmesan cheese?
Thanks for noticing that. You add it to the bowl with the egg, ricotta and Parmesan cheese. I will change it above. Thanks again for your good eye!
~Kim
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