Cheese and Pesto Italian Spaghetti Bake
Looking for a great comfort food EASY spaghetti dish? This Cheese and Pesto Italian Spaghetti Bake is an oldie but a goodie and one we turn to frequently. Plus, I adore Paula Deen, and well, this is an adaption of one of her great recipes!
Servings 10
Calories 562kcal
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
