Four Cheese and Pesti Baked Spaghetti

May 09, 2023May 9, 20230 14

Four Cheese and Pesti Baked Spaghetti recipe - a delicious twist on classic spaghetti

by The Chefin Pasta

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

920

Sugar

Fat

60g

Four Cheese and Pesti Baked Spaghetti is a delicious and indulgent twist on classic spaghetti. The combination of rich ricotta, gooey mozzarella, tangy parmesan, and creamy goat cheese creates a cheesy and flavorful dish that is sure to impress. The addition of pesto sauce gives the dish a fresh and herbaceous flavor that complements the richness of the cheese. This dish is perfect for a cozy night in with friends and family, and pairs well with a green salad and a glass of red wine.

Instructions

1.	Preheat oven to 375°F.
2.	Cook spaghetti according to package directions; drain.
3.	Meanwhile, in a large bowl, combine ricotta cheese and pesto sauce.
4.	Stir in 2 cups of mozzarella cheese and 1/2 cup of parmesan cheese.
5.	Add spaghetti to cheese mixture; toss to coat.
6.	Transfer to a greased 13x9-in. baking dish.
7.	Top with remaining mozzarella and parmesan cheese, and sprinkle goat cheese over it.
8.	Bake, uncovered, for 25-30 minutes or until cheese is melted.

PROS

This dish is flavorful and cheesy, and the pesto sauce and goat cheese add a unique twist to traditional spaghetti.

It can be easily customized to include your favorite vegetables or meat.

It can be prepared ahead of time and baked right before serving.

CONS

This dish is high in calories and fat, making it a more indulgent meal option.

It may not be suitable for those with lactose intolerance or dairy allergies.

HEALTH & BENEFITS

While this dish may not be the healthiest option, it can be enjoyed in moderation as part of a balanced diet. The pesto sauce contains herbs and garlic that are associated with anti-inflammatory and immune-boosting properties.

	1 lb uncooked spaghetti
	1 lb ricotta cheese
	12 ounces pesto sauce
	2 1/2 cups shreddee mozzarella cheese
	1 cup grated parmesan cheese
	1 cup crumbled goat cheese