Four-Cheese Baked Ziti

Photo Credit

I spotted this simple recipe for Four-Cheese Baked Ziti in a Fall issue of Taste of Home magazine and I'm so glad I tried it!  It was an instant hit with my cheese loving family.  My sour-cream disliking husband had no idea it was even in there.  You could even add a bit of grilled chicken to make it a main dish and it would be even more delicious!   I take no credit for this yummy delight, but it's too good not to share!

This pasta dish, made with Alfredo sauce, is deliciously different from typical tomato-based recipes. Extra cheesy, it goes together quickly and is always popular at potlucks.

• 8 Servings
• Prep: 20 min. Bake: 30 min.

Ingredients

• 1 package (16 ounces) ziti or small tube pasta
• 2 cartons (10 ounces each) refrigerated Alfredo sauce
• 1 cup (8 ounces) sour cream
• 2 eggs, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup grated Romano cheese
• 1/4 cup minced fresh parsley
• 1-3/4 cups shredded part-skim mozzarella cheese

Directions

• Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
• In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
• Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8 servings.

Nutrition Facts: 1.333 cups equals 667 calories, 39 g fat (20 g saturated fat), 145 mg cholesterol, 1,037 mg sodium, 50 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Four-Cheese Baked Ziti in Country Woman February/March 2008, p25