1 (16-oz.) package ziti pasta
2 (10-oz.) containers Alfredo sauce
1 (8-oz.) container sour cream
1 (15-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

1 (16-oz.) package ziti pasta 2 (10-oz.) containers Alfredo sauce 1 (8-oz.) container sour cream 1 (15-oz.) container ricotta cheese 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1 1/2 cups mozzarella cheese

1. Cook 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 ziti mixture into a lightly greased 13- x 9-inch baking dish.
3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.
4. Bake at 350° for 30 minutes or until bubbly.
Note: Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Note:
Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed