• 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 egg, lightly beaten
  • 8 ounces penne pasta, cooked and drained
  • 1 jar Bertolli Alfredo Sauce
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 2 tablespoons grated Parmesan cheese


Preheat oven to 350 degrees F. Combine ricotta cheese, 1-1/2 cups mozzarella cheese and egg in medium bowl; set aside.

Toss hot penne with sauce in large bowl. Stir in cheese mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese.

Bake covered 25 minutes. Remove cover and bake until bread crumbs are golden brown and cheese is melted, about 5 minutes.

Recipe reprinted by permission of Unilever, ConAgra. All rights reserved.

RecID 269