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Oven-Baked Alfredo Pennoni & Cheese
Ingredients
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup fresh basil leaves
  • 1 egg, slightly beaten
  • 1⁄8 teaspoon ground black pepper
  • 8 ounces penne pasta, cooked and drained
  • 1 jar (15.2 ounces) Bertolli® Creamy Alfredo with Cauliflower and Milk
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
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