Four Cheese and Pesto Italian Baked Spaghetti |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from The Deen Family Cookbook. If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy! Ingredients:
1 lb spaghetti, uncooked |
1 lb ricotta cheese |
12 ounces prepared pesto sauce |
2 1/2 cups mozzarella cheese, shredded |
1 cup parmesan cheese, grated |
1 cup goat cheese, crumbled |
Directions:
1. Preheat over to 400ºF.
2. Grease 13x9 baking dish.
3. Cook spaghetti for 2 minutes less than the package directions specify,.
4. Drain spaghetti well and transfer into a bowl.
5. Stir in ricotta,pesto,1 cup mozzarella, 1/2 cup of the parmesan, and the goat cheese.
6. Toss the mixture well and transfer it into the baking dish.
7. Sprinkle the remaining 11/2 cup mozarella and 1/2 cup parmesan over the pasta.
8. Bake until the cheese is melted, about 20 minutes.
9. turn the oven setting to broil and broil for 1 minute or until golden.
10. serve hot.
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