Monday, November 09, 2009

Recipe Roulette: Four-Cheese and Pesto Italian Baked Spaghetti

I chose this week's recipe and bought all the ingredients before I officially decided to go on a diet. Needless to say, this Paula Deen dish is very high-calorie (who wouldn't love something with four different types of cheese in it?) so I walked four miles on the day that I made it and used it as my splurge for the week. I was not disappointed with the results either. Very tasty. I did substitute linguine noodles for the spaghetti noodles since I have somewhat of an aversion to spaghetti noodles (yes, I realize how weird that sounds).

1 lb uncooked spaghetti
1 lb ricotta cheese
Two 6-7 ounce containers prepared pesto
2 1/2 cups shredded mozzarella
1 cup grated Parmesan cheese
1 cup crumbled goat cheese

1. Preheat the over 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.

2. 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 one minute or until golden. Serve hot.


Nichole said...

Amy, I was thoroughly and utterly confused this week. I haven't made the recipe! Fail again!

Alison said...

O...mmmmyyyy....yum!!!! I'm totally making this this weekend!

Boone said...

I really think you and Nichole should let me choose your random recipe some week. I promise it would be a good one!

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