A WONDERFUL day for geochaching with just the four of us! Spent 5 hours outside tramping around mountain tops, finding trinkets and enjoying the fresh air! When we got home, we all pitched in getting dinner ready. Baked Italian chicken and Paula's pesto spaghetti! The whole prep only took about 20 minutes and we were in the recliners watching football while it baked! This dish has awesome flavor and went great with the chicken! Everyone loved it ad want it again. I loved that that it was flavorful yet not overpowering!
4 Cheese and Pesto Italian Baked Spaghetti
Pg 108 The Deen Family Cookbook
1 lb uncooked spaghetti
1 lb ricotta cheese
2 six or seven oz containers of prepared pesto
2 1/2 cups shredded mozzarella
1cup grated parmesan cheese
1 cup crumbled feta
1. Preheat oven to 400 degrees. Grease a flameproof 13 x 9 baking dish. Cook the pasta for 2 minutes less than box directions. Drain well and transfer to a bowl. Stir in the remaining ingredients EXCEPT 1 1/2 cup of mozzarella and 1/2 cup Parmesan. Transfer to a baking dish.
2. Sprinkle the top with the remaining cheese and bake until melted (about 20 minutes. Turn the oven to broil and broil for 1 minute until golden. Serve hot.
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