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!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

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.

Step 3

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.

Step 4

In the prepared baking dish, spread 1 cup of marinara sauce evenly across the bottom.

Step 5

Layer half of the cooked spaghetti on top of the marinara sauce.

Step 6

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.

Step 7

Repeat the layers with the remaining spaghetti, ricotta mixture, pesto, and goat cheese.

Step 8

Pour the remaining 2 cups of marinara sauce evenly over the top of the layers.

Step 9

Sprinkle the remaining 1 cup of shredded mozzarella and 0.5 cup of Parmesan cheese evenly across the top.

Step 10

Cover the dish with aluminum foil and bake for 25 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Step 12

Let the baked spaghetti sit for 5 minutes to set before garnishing with fresh basil leaves and serving.

Nutrition Facts

Serving size	(2401.4g)

Amount per serving	% Daily Value*
Calories	4414.4

Total Fat 293.8g	0%
Saturated Fat 121.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 957.8mg	0%
Sodium 13922.5mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 16.0g	0%
Total Sugars 30.9g
Protein 232.0g	0%

Vitamin D 80IU	0%
Calcium 4955.9mg	0%
Iron 19.9mg	0%
Potassium 1977.5mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 21.0%

Carbs: 19.2%