Best 6 Four Cheese And Pesto Italian Baked Spaghetti Recipes

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Indulge in a culinary journey to Italy with our delectable Four Cheese and Pesto Italian Baked Spaghetti. This tantalizing dish combines the rich flavors of four types of cheese, the aromatic freshness of pesto, and the comforting texture of spaghetti, all baked to perfection.

Prepare to be captivated by the symphony of flavors in this delectable dish. The gooey mozzarella, sharp parmesan, creamy ricotta, and nutty fontina cheeses blend harmoniously, creating a flavor profile that is both indulgent and satisfying. The vibrant green pesto, made with fresh basil, garlic, pine nuts, and olive oil, adds a layer of aromatic complexity that will tantalize your taste buds.

The spaghetti, cooked al dente, provides a delightful foundation for the rich and flavorful toppings. Baked until golden brown, the spaghetti absorbs the cheesy and pesto goodness, resulting in a dish that is both visually appealing and incredibly delicious.

Our recipe collection offers variations to suit every palate. From a classic Four Cheese Italian Baked Spaghetti to a vegetarian-friendly version made with roasted vegetables, and a spicy rendition featuring jalapeños and chili flakes, you're sure to find a recipe that satisfies your cravings.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the heart of Italy. Let the irresistible aroma of baked spaghetti, cheese, and pesto fill your kitchen as you create a dish that will delight your family and friends. Buon Appetito!

Let's cook with our recipes!

BAKED FOUR-CHEESE SPAGHETTI



Baked Four-Cheese Spaghetti image

Provided by Marc Murphy

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Unsalted butter, for greasing
1 1/2 pounds spaghetti
Kosher salt and freshly ground black pepper
8 ounces imported fontina cheese, coarsely shredded (2 cups)
8 ounces Gruyere, coarsely shredded (2 cups)
8 ounces mozzarella, coarsely shredded (2 cups)
4 ounces Gorgonzola dolce, crumbled

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 AND PESTO ITALIAN BAKED SPAGHETTI



Four Cheese and Pesto Italian Baked Spaghetti image

This recipe is from "The Deen Family Cookbook." If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy!

Provided by Bay Laurel

Categories     Spaghetti

Time 30m

Yield 1 baked dish, 6 serving(s)

Number Of Ingredients 6

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

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.

FOUR CHEESE BAKED SPAGHETTI



FOUR CHEESE BAKED SPAGHETTI image

Have been looking for a baked spaghetti, other than spaghetti pie--which I already make--and found this variation which I have changed to suit my own tastes. Recipe:adapted from recipe.com Photo: Yummly.com

Provided by Ellen Bales

Categories     Pasta

Time 20m

Number Of Ingredients 8

1 pkg (16 oz.) spaghetti (or pasta of your choice)
1 lb italian sausage
1 large green pepper, chopped
1 medium onion, chopped
2 clove garlic, minced
1 Tbsp olive oil
1 jar(s) (26 oz.) meatless spaghetti sauce
2 c shredded italian four-cheese blend

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.

SPAGHETTI WITH FOUR CHEESES



Spaghetti with Four Cheeses image

This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
1 cup shredded part-skim mozzarella cheese
4 ounces fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.

Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
  • Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
  • Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
  • Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
  • notes
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!
  • End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY



Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

  • To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
  • Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
  • Halve cherry tomatoes.
  • In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
  • Top with grated parmesan and mozzarella balls.
  • Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
  • Garnish with additional parmesan and fresh basil. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Use the best quality cheese, pesto, and spaghetti you can find.
  • Don't overcook the spaghetti: Cook the spaghetti according to the package directions, but be careful not to overcook it. Overcooked spaghetti will be mushy and unpleasant.
  • Use a variety of cheeses: The four cheeses used in this recipe (Parmesan, mozzarella, ricotta, and Asiago) create a complex and flavorful dish. Feel free to experiment with different types of cheeses to create your own unique combination.
  • Make sure the pesto is fresh: Fresh pesto is essential for this recipe. If you don't have time to make your own, you can buy a good quality store-bought pesto.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and techniques to create your own unique dish.

Conclusion:

This four cheese and pesto Italian baked spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its creamy cheese sauce, flavorful pesto, and crispy breadcrumb topping, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new pasta dish to try, give this four cheese and pesto Italian baked spaghetti a try. You won't be disappointed!

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