pat's Recipe

Cheese and Pesto Italian Baked Spaghetti

Category: Baked

1 pound uncooked spaghetti
1 pound ricotta cheese
two 6 to 7-ounce containers prepared pesto
2 1/2 cups (3/4 lb) shredded mozzarella
1 cup (1/4 lb) grated Parmesan cheese
1 cup (1/4 lb) crumbled goat cheese

Preheat the oven to 400 degrees. Grease a flameproof 13x9-inch baking dish. Cook the spaghetti for 2 minutes less than the package directions specify. Drain the spaghetti well and transfer it to a bowl. Stir in the ricotta, pesto, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and the goat cheese. Toss the mixture well and transfer it to the baking dish.
Sprinkle the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan over the pasta. Bake until the cheese is melted, about 20 minutes. Turn the oven setting to broil and broil for 1 minute or until golden. Serve hot.

serves 6