ROTINI ALFREDO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kilgore Estate in Sachse, Texas in 1988. 15 ounces ricotta cheese 2 eggs beaten 2 cups mozzarella cheese shredded 3 tablespoons minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 ounces rotini cooked and drained 28 ounces alfredo sauce Preheat oven to 350. Combine ricotta cheese, eggs, 1 cup mozzarella, parsley, salt and pepper then stir to mix well. In another bowl combine hot cooked pasta and alfredo sauce. Layer half of pasta mixture in a rectangular baking dish. Evenly layer with cheese mixture and remaining pasta mixture then bake covered 40 minutes. Uncover then top with remaining mozzarella cheese and bake 5 minutes longer.

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