Four Cheese And Pesto Italian Baked Spaghetti

• 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

1. Preheat over to 400u0b0F.
2. Grease 13x9 baking dish.
3. Cook spaghetti for 2 minutes less than the package directions specify,.
4. Drain spaghetti well and transfer into a bowl.
5. Stir in ricotta,pesto,1 cup mozzarella, 1/2 cup of the parmesan, and the goat cheese.
6. Toss the mixture well and transfer it into the baking dish.
7. Sprinkle the remaining 11/2 cup mozarella and 1/2 cup parmesan over the pasta.
8. Bake until the cheese is melted, about 20 minutes.
9. turn the oven setting to broil and broil for 1 minute or until golden.
10. serve hot.

ricotta cheese, pesto sauce, mozzarella cheese, parmesan cheese, goat cheese

Taken from www.food.com/recipe/four-cheese-and-pesto-italian-baked-spaghetti-395188 (may not work)