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Ingredients
US|METRIC
4 SERVINGS
- 1 cup ricotta cheese
- 2 cups mozzarella cheese (shredded)
- 1 egg (, lightly beaten)
- 8 oz. penne pasta (, cooked and drained)
- 1 jar bertolli alfredo sauce
- 2 Tbsp. italian seasoned dry bread crumbs
- 2 Tbsp. Parmesan cheese (grated)
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Directions
- Preheat oven to 350°. 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.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium540mg23% |
| Potassium260mg7% |
| Protein30g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C0% |
| Calcium45% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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