Layered Rotini Lasagna

Layered Rotini Lasagna

15 ounces Ricotta cheese (1 3/4 cups)
2 eggs – beaten
8 ounces shredded Mozzarella cheese (2 cups) – divided
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch black pepper
12 ounces rotini – cooked and drained
1 28-ounce jar Ragú Hearty Pasta Sauce ? Spicy Red Pepper

Preheat oven to 350 degrees F.

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 11 × 7-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.

Serves 4-6.