Best Four Cheese And Pesto Italian Baked Spaghetti Recipes

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.

PASTA AND FOUR CHEESES AL FORNO

Steps:

• Preheat oven to 400°.
• Cook pasta in a big pot of boiling, salted water, until just firm to the bite.
• Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.
• Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.
• Place in a buttered 13 x 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.
• Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.

BAKED SPAGHETTI BY PAULA DEEN

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

FOUR-CHEESE BAKED PENNE

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

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.

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.

FOUR CHEESE BAKED SPAGHETTI

Steps:

• 1. Cook spaghetti according to package directions; drain.
• 2. Cut sausage into 1/2-inch slices. In a large ovenproof skillet, heat olive oil over medium-high heat. Add the sausage, green pepper, and onion. Cook 10 minutes, stirring occasionally until peppers and onions are almost tender and the sausage is cooked through. The last minute, add the minced garlic and stir, being careful not to burn it.
• 3. Add the sauce and bring it to a boil. Stir in the drained pasta and 1 cup of the cheese.
• 4. Sprinkle the remaining cheese over the top and bake in a preheated 450-degree oven for 8 to 10 minutes, or until cheese melts and the mixture begins to bubble. Cool for 5 minutes before serving.
• 5. Sprinkle with some Parmesan cheese (optional) and serve with hot garlic bread.