Shelly's Recipe

FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI

Category: Pasta - Baked

1 lb spaghetti, cooked 2 minutes less than package directions, drained
1 lb ricotta cheese
2 (6 to 7 oz) containers prepared pesto
2 1/2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup crumbled coat cheese

Preheat oven to 400. Grease a 13x9 inch baking pan. Place drained spaghetti in a bowl and stir in ricotta, pesto, 1 cup mozzarella cheese, 1/2 cup parmesan cheese and the goat cheese. Toss mixture and transfer to the baking dish.

Sprinkle with remaining mozzarella and parmesan cheeses over the pasta. Bake until the cheese is melted, about 20 minutes. Turn the oven to broil and broil for 1 minute or until golden. Serve hot. Serves 6