I couldn’t decide what I love more pasta, soup, Mexican food, or cheese. Today pasta and cheese win this battle, so in honor of my birthday and National Pasta Month I thought I would share one of my new favorite pasta recipes (besides my remake of Panera’s mac & cheese). Remember when I made kale pesto and used it as a sauce on a pizza? Well it is time to use it as a sauce on my pasta!
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Kale Pesto & 4 Cheese Pasta
Ingredients
- 1 lb spaghetti or fettuccine
- ½ lb ricotta cheese
- 1 c. kale pesto I prefer kale bc it has a sharpness to it, but you can substitue another kind of pesto
- 2 ½ c. shredded mozzarella
- 1 c. grated parmesan
- 1 c. crumbled goat cheese
Instructions
- Preheat oven to 400 degrees. Grease a 8x12 baking dish.
- Cook pasta in boiling salted water 2 minutes less than what the directions call for. Drain well.
- In large bowl add pasta, ricotta, pesto, 1 c. mozzarella, ½ c. parmesan, and all of goat cheese. Mix well.
- Put in baking dish and sprinkle with remaining cheeses (1 1/2 c. mozzarella and 1/2 c. parmesan). Bake for 20 min. Then turn broiler on for 2 min. Enjoy with a nice glass of Pinot Grigio (my favorite)!
Nutrition
Serving: 4g
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