Four-Cheese and Pesto Italian Baked Spaghetti
From: Paula Deen's - The Deen Family Cookbook

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

Preheat the oven to 400 degrees. Grease a flameproof 13 by 9-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

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