Three Chese Pasta Bake

As you can probably tell by now, I prefer baking to cooking. It isn't that I'm a horrible chef or that I hate to cook, I just don't get the same kind of pleasure out of cooking dinner that I do from baking a splendid dessert. My mom on the other hand is a queen of all trades. She will whip up the appetizer, main course, and dessert, all the while sipping a martini and not only exceed our expectations, but enjoy the process (compliments of the martini perhaps?). I must have not inherited that gene from her. Or maybe I did and it just hasn't risen to the surface yet. Am I not living up to my full hostess potential? Will I just wake up one morning and insist upon cooking three course meals every night? Only time will tell. For now though, I thought it would be nice to cook a quick and easy dinner over the weekend. I've had this recipe stashed away on my computer for a while now and always wanted to cook/eat it. My brother is not a big pasta eater and the only way he will touch the stuff is if it hasn't been in direct contact with red sauce of any kind. He even orders his pizza without any sauce. I can't be the only one who thinks that is crazy, right? I love love love pasta and I love it even more covered (smothered) in red sauce. To each his own though I suppose. Since he is so complicated, this dish worked out perfectly for him! Not a drop of red in sight. Just creamy alfredo, ricotta, and sour cream. Not to mention cheese! I added significantly more cheese than the original recipe called for because that's pretty much my motto for any recipe with cheese. More is always better. You can't go wrong!

Three Cheese Pasta Bake

Based on this recipe 

1  (16-ounce) package ziti

2  (10-ounce) containers refrigerated Alfredo sauce

8-ounce container sour cream

15-ounce container ricotta cheese

2  large eggs, lightly beaten

1 cup  grated Parmesan cheese

1/4  cup chopped fresh parsley

2  cups  mozzarella cheese

1. Prepare ziti according to package directions; drain and return to pot.

2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
3. Stir together ricotta cheese, eggs,  1/2 cup of Parmesan cheese, and parsley; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with 1 cup mozzarella cheese.
4. Bake at 350 for about 20 minutes. Carefully pull out the baking dish and sprinkle on remaining 1/2 cup of Parmesan cheese and 1 cup mozzarella cheese (especially in the corners). Place baking dish back in the oven and bake for another 10 minutes or until the cheese begins to bubble.