#2141 - Four Cheese Ziti

(by Susan Sheaffer - friend)

1lb. ziti pasta (cooked and drained according to box directions)
2 - 10oz. cartons refrigerated alfredo sauce
1 cup sour cream
2 beaten eggs
1 - 15oz. ricotta cheese
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2 cups shredded mozzarella cheese

In a bowl add drained pasta, sour cream and both cartons of alfredo sauce--stir until mixed. Spread half of the pasta mixture into a greased 9 x 13 glass baking dish. In a bowl add beaten eggs, ricotta cheese, Parmesan cheese and Romano cheese--stir until mixed. Spread half of the cheese mixture over the pasta in the dish. Spread the rest of the pasta mixture over the cheese layer. Spread the rest of the cheese mixture over the top. Spread the mozzarella cheese all over the top. Bake covered at 350 degrees for 30 minutes, remove cover and bake 30 minutes longer.

#183 - Italian Love Cake

(by Martha [Engle] Sweetser - friend)

1 box Duncan Hines marble cake mix
2 pounds ricotta cheese
3 eggs
3/4 cup white sugar
1 tsp. vanilla
1 - 3.5oz. box Jell-o chocolate instant pudding
1 cup milk
1 - 8oz. container Cool Whip (thawed in refrigerator if frozen)

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 greased cake pan. In a mixer, combine, ricotta cheese, eggs, sugar and vanilla. Pour this mixture on top of the UNBAKED cake batter. Bake at 350 degrees for 1 hour. Remove from oven and let cool completely. In a mixer, add chocolate pudding and milk. Beat. Fold in Cool Whip by hand using a spoon. Pour chocolate mixture over the cake. Refrigerate. Keep refrigerated.