Recipe of the week- 3 Cheese Pasta Bake

1 (16 oz) pkg. ziti pasta
2 (10 oz) containers of refrigerated 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

• Prepare pasta according to package directions then drain and return to pot. 
• Stir together alfredo sauce and sour cream then toss with pasta until it's evenly coated. Spoon half of the mixture into a lightly greased 13x9-inch baking dish.
• Stir together ricotta cheese and next 3 ingredients then spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer then sprinkle evenly with mozzarella cheese.
• Bake at 350 degrees F for 30 minutes.

This recipe is from Southern Living. I like to make things a little healthier whenever I have the chance so here are some of the things I changed from the original recipe. 

 I use Barilla Plus pasta which has a lot more protein, omega 3s, and fiber than regular pasta. I think it tastes better than whole wheat pasta too. This time I used the elbows because that's what I had in the pantry but you could also use penne or rigatoni. The Buitoni alfredo sauce is all natural. The eggs are fresh from our free range chickens and the parsley was cut fresh from my flower bed. I like to substitue organic plain greek yogurt for anything that calls for sour cream. It has zero fat and you can't tell the difference in taste. I also add about half a cup of extra mozzarella into the ricotta mixture. This doesn't exactly make it healthier but who can resist extra cheese?!? On the top I sprinkle dried organic parsley to make it pretty and organic crushed red pepper for spice. Yummy!