Layered Alfredo Ziti Casserole
Created by KittenCal on September 25, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #226
Ingredients
- (16-ounce) package uncooked ziti (penne will work well also)
- 2 (10-ounce) containers refrigerated alfredo sauce (such as Buitoni or similar)
- 1 (8-ounce) container sour cream
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 (15-ounce) container ricotta cheese
- 2 large eggs, lightly beaten
- 1 tablespoon dried parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese, divided (can use more if desired)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 13 x 9-inch baking dish.
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Step 3: Cook pasta in boiling water until al dente (undercook slightly as pasta will cook more in the oven) drain and return to pot.
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Step 4: In a bowl combine the alfredo sauce with sour cream 1/4 cup Parmesan cheese, and 1/2 teaspoon black pepper; toss with ziti until evenly coated; spoon half of mixture into baking dish.
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Step 5: N another bowl combine the ricotta cheese with eggs, 1/4 cup Parmesan cheese, parsley, seasoned salt, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper; spread evenly over pasta mixture in baking dish.
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Step 6: Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with 1 cup mozzarella cheese.
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Step 7: Bake for 30 minutes or until bubbly.
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Step 8: Sprinkle the remaining 1 cup mozzarella cheese over the top and allow to melt.
Nutritional Facts
- Serving Size: 1 (223.9 g)
- Calories 550.9
- Total Fat - 25.2 g
- Saturated Fat - 14.1 g
- Cholesterol - 101.1 mg
- Sodium - 573.1 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 4.8 g
- Sugars - 5.5 g
- Protein - 29 g
- Calcium - 473.3 mg
- Iron - 6 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg