Four Cheese and Pesto Italian Baked Spaghetti
Indulge in the rich, creamy decadence of Four Cheese and Pesto Italian Baked Spaghetti, a comfort food classic with a gourmet twist! This recipe layers perfectly al dente spaghetti with a luscious blend of ricotta, mozzarella, Parmesan, and tangy goat cheese, all brought to life by vibrant bursts of basil pesto and hearty marinara sauce. Baked to golden, bubbly perfection, the dish is seasoned with garlic, Italian herbs, and a hint of black pepper, making every bite a symphony of flavor. With only 15 minutes of prep and serving up to six, it’s an easy yet impressive crowd-pleaser. Finish with a sprinkling of fresh basil for an aromatic garnish that elevates this casserole-style Italian masterpiece to new heights. Perfect for family dinners or potlucks, this one-dish wonder is a cheesy, pesto-infused slice of heaven!
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Recipe Information
Ingredients
- 16 oz spaghetti
- 1 tbsp salt
- 3 cups marinara sauce
- 1 cup basil pesto
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup crumbled goat cheese
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 0.5 tsp ground black pepper
- 1 tbsp olive oil
- 0.25 cup fresh basil leaves (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook the spaghetti until just al dente, according to the package instructions. Drain and set aside.
In a large bowl, mix the ricotta cheese, 1 cup shredded mozzarella cheese, 0.5 cup grated Parmesan cheese, eggs, garlic powder, Italian seasoning, and black pepper. Stir until well combined.
In the prepared baking dish, spread 1 cup of marinara sauce evenly across the bottom.
Layer half of the cooked spaghetti on top of the marinara sauce.
Spread half of the ricotta cheese mixture over the spaghetti, followed by half of the basil pesto, and then sprinkle half of the crumbled goat cheese.
Repeat the layers with the remaining spaghetti, ricotta mixture, pesto, and goat cheese.
Pour the remaining 2 cups of marinara sauce evenly over the top of the layers.
Sprinkle the remaining 1 cup of shredded mozzarella and 0.5 cup of Parmesan cheese evenly across the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Let the baked spaghetti sit for 5 minutes to set before garnishing with fresh basil leaves and serving.
Nutrition Facts
Calories |
4414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 13922 mg | 605% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 30.9 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4956 mg | 381% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
