Four Cheese And Pesti Baked Spaghetti Recipes

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI

Steps:

• Preheat over to 400ºF.
• Grease 13x9 baking dish.
• Cook spaghetti for 2 minutes less than the package directions specify,.
• Drain spaghetti well and transfer into a bowl.
• Stir in ricotta,pesto,1 cup mozzarella, ½ cup of the parmesan, and the goat cheese.
• Toss the mixture well and transfer it into the baking dish.
• Sprinkle the remaining 1½ cup mozarella and ½ 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.

BAKED FOUR-CHEESE SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
• In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

BAKED 4 CHEESE SPAGHETTI

Steps:

• Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
• In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

FOUR CHEESE AND PESTI BAKED SPAGHETTI

Steps:

• Preheat oven to 400.
• grease a 13 x9 inch baking dish.
• cook the spaghetti until partially done and then drain.
• put in a bowl and add pesto 1 cup of the mozzarella, 1/2 cup of the parmesan and the goat cheese.
• toss mixture well and transer to baking dish.
• sprinkle remaining cheese over pasta.
• bake 20 minutes.
• set oven to broil and broil for about one minute.