Recipe: Layered Rotini Lasagna (using eggs and ricotta, Ragu recipe)

LAYERED ROTINI LASAGNA

15 ounces Ricotta cheese (1 3/4 cups)
2 eggs, beaten
2 cups shredded mozzarella cheese (8 ounces), divided use
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch ground black pepper
12 ounces rotini (spiral pasta), uncooked
1 (28 ounce) jar Ragu Hearty Pasta Sauce Spicy Red Pepper

Preheat oven to 350 degrees F.

Cook pasta according to package directions; drain.

In a medium bowl, combine Ricotta cheese, eggs, 1 cup Mozzarella cheese, parsley, salt and pepper; stir to mix well.

In another bowl, combine hot cooked pasta and sauce.

Layer half of pasta mixture in an 11x7-inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture.

Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining Mozzarella cheese.

Bake 5 minutes or until cheese melts.

Makes 4-6 servings
Source: Ragu