Alfredo Rotini


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Rotini pasta is tossed with ricotto, mozzarella, and a parmesan sauce in this cheese-lovers delight.

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Serving Size / Yield

6-8 servings


  • 15 oz. ricotta cheese
  • 2 eggs, beaten
  • 2 C. mozzarella cheese, shredded
  • 3 Tbs. minced fresh parsley
  • 1/2 tsp. salt
  • pinch black pepper
  • 12 oz. rotini such as Eden Foods Kamut Spirals, cooked and drained
  • 28 oz. alfredo sauce

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Preheat oven to 350F. In a medium bowl, combine ricotta cheese, eggs, 1 C. mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

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