Cheesy Pasta Alfredo Bake
  • 1 pound penne pasta
  • 1 jar (16 ounces) Alfredo sauce
  • 1½ cups sour cream
  • 1 container (15 ounces) ricotta cheese
  • 2 large eggs, lightly beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh Italian Parsley
  • 1½ cups (6 ounces) shredded Italian Blend cheese
  1. Cook pasta in a large pot of salted boiling water. Drain and return pasta to the warm pot.
  2. While the pasta is cooking. Mix the Alfredo sauce and sour cream. Add to the warm pasta and mix well.
  3. In a small bowl, mix the ricotta cheese, eggs, Parmesan cheese, and Italian Parsley.
  4. Place half of the pasta mixture in a lightly greased 9 x 13 inch dish.
  5. Spoon the ricotta mixture over the pasta and spread to evenly coat.
  6. Top with the remaining pasta and the shredded cheese.
  7. Bake at 350 degrees for 30 minutes until bubbly.
Recipe by Sunflower Supper Club at