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Cheese and Pesto Italian Baked Spaghetti Recipe
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Cheese and Pesto Italian Spaghetti Bake

Course Main Dish
Cuisine Italian
Keyword easy casserole recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 562kcal
Author Nicole Cook

Ingredients

  • 1 pounds spaghetti noodles uncooked
  • 1 pounds ricotta cheese
  • 12 ounces pesto
  • 2 ½ cups mozzarella shredded
  • 1 cup Parmesan cheese grated
  • 1 cup goat cheese crumbled

Instructions

  • Preheat the oven to 400 degrees. Grease a 13×9 dish.
  • Cook the spaghetti for 2 minutes less than the pkg directions say to cook it. Drain the spaghetti well and transfer it to a bowl. Stir in the ricotta, pesto, 1 cup of the mozzarella, 1/2 cu. of the Parmesan and the goat cheese.
  • Toss the mixture well and transfer it to the baking dish.
  • Sprinkle it with the remaining mozzarella and Parmesan.
  • Bake until the cheese is melted, about 15-20 minutes. Turn the oven to broil and broil for 1 minute or until golden (we skipped the broil setting.)
  • Serve hot!

Nutrition

Calories: 562kcal | Carbohydrates: 39g | Protein: 27g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 778mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1390IU | Calcium: 450mg | Iron: 2mg