Serves 8-10

INGREDIENTS

• 1 16 oz penne, rigatoni or other
• 2 10 oz containers of refrigerated Alfredo Sauce
• 1 cup sour cream
• 1 15 oz container of ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese

PREPARATION

1. Prepare pasta according to package instructions, drain, and return to pot.
2. Stir together Alfredo Sauce and sour cream; toss with pasta until evenly coated. Spoon half of mixture into a lightly buttered 13 x 9 inch baking dish.
3. 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 to cover to edges.
4. Dust with paprika.
5. Bake at 350 degrees for 30 minutes or until bubbly.

Can be made ahead, refrigerated and brought to room temperature before baking.