CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Cheese and Pesto Italian Baked Spaghetti

pat's
recipe box


Printview my recipes
this recipe viewed 15 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Baked
    Prep Time:       Cook Time:       Total Time:  

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


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Four Cheese And Pesto Italian Baked Spaghetti
   by sgre52160



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 chees




Baked Chicken With Pesto And Cheese
   by sgre52160



2 large boneless, skinless chicken breasts 2 T Basil Pesto with Lemon or your favorite commercial pesto 2 T low-fat sour cream 2 T grated mozzarella cheese (I used heaping tablespoons of pesto, s




Baked Cheese & Pesto Spirals - Easy
   by sgre52160



1 can (4 oz) refrigerated crescent dinner rolls 1 pkg (8 oz) cream cheese 2 tbsp. pesto sauce 2 tbsp. chopped roasted red peppers 1 egg Preheat oven to 350. Unroll dough on lightly greased




Spaghetti With Fresh Pesto
   by ICOOK2



Ingredients 1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti 12 oz. green beans, trimmed 1 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1




Pesto Spaghetti Squash With Mozzarella
   by sgre52160



1 med spaghetti squash, cooked 1 tbsp olive oil 3/4 cup pesto sauce 4 oz smoked or plain mozzarella cheese, shredded 1/4 cup grated Parmesan cheese Heat oil in a large skillet over medium high





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.