INGREDIENTS
pasta:
16oz shell pasta
2 jars alfredo
2 eggs
1 c sour cream
15 oz ricotta
1 c grated parmesan/romano
8oz shredded "italian" cheese blend (or mozzarella)
sausage mixture (in the additional photos):
2 2-packs (~28 oz total) Andouille sausages, chopped
2 (8oz) cans of sliced mushrooms
2 cans Rotel
1/2 c milk
minced garlic to taste
cayenne pepper/onion powder/cilantro to taste
DIRECTIONS:
Preheat oven to 350F
Boil pasta as directed.
Drain pasta and add in alfredo and sour cream.
Spread half of pasta in a 9x13 baking dish.
In a bowl mix together the eggs, ricotta, parmesan/romano and spread it over the pasta.
Spread the rest of the pasta on top. Top with the shredded cheese.
Cover with foil and bake 25 min, then uncover and bake 5-10 more min.
sausage mixture:
In a big skillet sautee the sausage pieces and garlic over med-high heat. Add in mushrooms.
Add in Rotel, milk, and seasonings. Lower heat, cover, and let simmer until the pasta is finished.
Serve with the macaroni pasta.
more photos:
