Spaghetti Noodles – 32 oz ( I used a little less, as all the noodles didn’t fit in my pan)
Ricotta Cheese – I had a 32 oz container and used most of it.
Eggs – 2
Mozzarella Cheese – 3 cups (divided)
Parmesan Cheese – about ¾ cup
Alfredo Sauce – I used a jar of Ragu Classic Alfredo (Small Jar - 1 LB)
Marinara Sauce – I used my favorite Spaghetti Sauce (Big Jar)
Boil the noodles and rinse in cold water and drain. Put into a greased 9 X 13 pan.
In a separate bowl mix the eggs, ricotta cheese, 1-1/2 cups of Mozzarella cheese, Parmesan cheese, then add the jar of Alfredo Sauce. Pour over the spaghetti in the pan. I moved the spaghetti noodles around to make sure sauce drained down and thru-out.
Bake at 350◦ for 30 minutes. Then top with the remaining 1-1/2 cup Mozzarella Cheese and bake another 10 minutes. Let sit for 5 minutes then cut and serve with warmed Marinara Sauce over the top.