Four Cheese And Pesto Italian Baked Spaghetti - cooking recipe

Ingredients

1 lb spaghetti, uncooked
1 lb ricotta cheese
12 ounces prepared pesto sauce
2 1/2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup goat cheese, crumbled

Preparation

Preheat over to 400\u00b0F.
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, 1/2 cup of the parmesan, and the goat cheese.
Toss the mixture well and transfer it into the baking dish.
Sprinkle the remaining 11/2 cup mozarella 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 1 minute or until golden.
serve hot.