Thursday, June 19, 2014

Cheesy Baked Pasta.

[Originally posted here on March 23, 2014.]

I love pasta. I love cheese. So, naturally, I love cheesy pasta.

But I don't like it with weird stuff in it. Like mustard, or nutmeg. (I'm super picky. It sucks.)

So, this is a very basic-but-delicious dish of gooey goodness.

Cheesy baked pasta.

Here's what you'll need:


  • 16 oz rigatoni, ziti, or penne
  • 16 oz jarred alfredo sauce
  • 1/2 cup heavy cream
  • 8 oz sour cream
  • 2 eggs
  • 15 oz ricotta
  • 1/4 cup grated parmesan
  • parsley, to taste
  • 2 cups shredded mozzarella

Preheat oven to 350.

Cook pasta, in a BIG pot.

Cook the pasta according to package directions. Use a big pot; you're going to have to dump it all back in there once it's cooked and stir it in sauce. (I used a smaller pot once. It did not end well.)

What, you've never done this?

While the pasta cooks, pour the entire jar of alredo sauce into a large bowl. Then pour the heavy cream into the jar. Put the lid back on and shake well.

This is how you get ALL (or as much as possible) of the alfredo out of the jar.

Pour the contents of the jar into the bowl.

Alfredo, heavy cream, and sour cream.

Add the sour cream.

Stir to mix.

Stir to mix well, and set aside.

Beat the eggs.

Crack the eggs into a medium-sized bowl. Beat with a fork.

Eggs, ricotta, parmesan, and parsley.

Add the ricotta, parmesan, and parsley.


Stir to mix well.

Stirred and mixed.

Once it's thoroughly mixed, set it aside.

Drain pasta.

By now, the pasta should be done. If it is, drain it.

Back in the pot.

Dump drained pasta back into the pot.

Add alfredo mixture.

Pour the alfredo mixture into the pot with the pasta.

This is why we needed a big pot.

Stir to coat the pasta evenly.

Spread half of pasta in baking dish.

Spread half of the pasta in a greased 9 x 13 baking dish.

Add ricotta mixture.

Spoon ricotta mixture over the pasta.

Spread evenly.

Spread evenly with spoon or spatula.

Add the rest of the pasta.

Spread the remaining pasta over the ricotta mixture.

Top with mozzarella.

Top evenly with mozzarella.

Baking time!

Bake at 350 for 25-30 minutes.


Remove when the cheese is bubbly and beginning to brown.

Delicious cheesy goodness.

So good! It's also good reheated--with our family size, we could easily cut the recipe in half and have plenty for dinner, but I make the full amount every time because then I get leftovers! :-)

And for your cut-and-paste convenience:

Cheesy Baked Pasta

  • 16 oz pasta (rigatoni, ziti, or penne)
  • 16 oz jarred alfredo sauce
  • ½ cup heavy cream
  • 8 oz sour cream
  • 2 eggs
  • 15 oz ricotta
  • ¼ cup grated parmesan
  • Parsley, to taste
  • 2 cups shredded mozzarella
  1. Preheat oven to 350.
  2. In large pot, cook pasta according to package directions.
  3. Dump alfredo sauce into a large bowl. Pour heavy cream into alfredo jar; replace lid and shake well, then pour contents into bowl. Add sour cream and mix well; set aside.
  4. In medium bowl, beat eggs, then add ricotta, parmesan, and parsley. Mix well; set aside.
  5. Drain cooked pasta; return to large pot. Add alfredo sauce mixture and stir to coat.
  6. Spread half of pasta in greased 9 x 13 baking dish.
  7. Spoon ricotta mixture over pasta in baking dish; spread evenly.
  8. Spread remaining pasta over ricotta mixture.
  9. Top with mozzarella.
  10. Bake 25-30 minutes, or until cheese is bubbling and beginning to brown.

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