I love new recipes and have to try at least one a week. This one turned out great! Even my picky 7-year old went back for seconds...something she rarely does. I didn't have goat cheese when I made it so I did half swiss and half sharp white cheddar. This recipe came out of Paula Deen's "The Deen Family Cookbook".
Ingredients
1 lb uncooked spaghetti
1 lb ricotta cheese
Two 6- to 7-ounce containers prepared pesto
2 1/2 cups shredded mozzerella
1 cup grated parmesan cheese
1 cup crumbled goat cheese
Preheat oven to 400 degrees. Grease a 13x9 baking dish. Cook the spaghetti for 2 minutes less than the package directions specify. In a large stir in the ricotta, pesto, 1 cup mozzarella, 1/2 cup parmesan and the goat cheese. Drain the spaghetti well and add to bowl. Toss the mixture well and transfer to the baking dish.
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.
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