A quick and easy Pesto Baked Spaghetti that is super flavorful with the added pesto! No layers to fuss with like a lasagna, comes together quickly and so delicious! Makes a 9×13 pan.
My favorite thing about the Fall in Newfoundland is that I get to make all my favorite fall weather foods like chili, soups, stews and of course CASSEROLES! With everyone back on a schedule and kids back in school, this Pesto Baked Spaghetti is perfect for our cooler evenings! I, personally, love casseroles! What’s not to love….it’s usually saucy, has cheese and a whole pan feeds plenty and there is usually leftovers🙂
This Pesto Baked Spaghetti will become a “FAMILY FAVORITE”! Just don’t tell the kids it has “Pesto” in it and wait for the rave reviews!
We LOVE pasta and I’ve had many baked spaghettis so I was pleasantly surprised by how delicious this casserole tasted! It was super flavorful with the added pesto in the cheese mixture and with the spaghetti sauce and melted cheese on top, it’s a winning combination. I added ground turkey to my spaghetti sauce so that there was more protein per serving. Served with some garlic bread and a light salad, you have a complete meal.
This would be a great “Make and Take” casserole for a potluck plus you can make it ahead and store in the refrigerator until ready to bake. Take the leftovers for lunch ~ it reheats beautifully in the microwave. It also freezes really well.
Pesto Baked Spaghetti
- 1 pkg (375 g) spaghetti
- 1/2 cup spaghetti water
- 2 cups cottage cheese
- 1/2 cup grated mozzella cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup pesto
- salt and pepper to taste
- 2 – 3 cups spaghetti sauce (homemade or store bought)
- OPTIONAL – 1 lb of ground chicken, turkey or beef, cooked and drained)
- 1 cup grated mozzerella cheese for sprinkling on top
- garnish with fresh basil
Assemble all your ingredients as this comes together really quickly once the spaghetti is cooked.
If using ground meat, cook, drain the grease and stir into the spaghetti sauce and set aside.
In mixing bowl, add cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese, pesto, salt and pepper. Mix well until combined.
Cook spaghetti according to package directions. Save 1/2 cup spaghetti water then drain spaghetti and return to pot.
To pot of hot spaghetti, add the pesto cheese mixture and stir well to combine. If dry, add a bit of the reserved spaghetti water. Pour spaghetti mixture into a greased 9×13 pan. Spread evenly. Pour spaghetti sauce on top and spread evenly. Sprinkle on 1 cup mozzerella cheese.
Bake 30 – 40 minutes in a 350 degree oven until hot and bubbly. Remove from oven and let sit to set up for about 15 minutes then sprinkle with chopped basil. Slice and serve with some garlic bread and a salad. Enjoy🙂
Loving this Life Living “Around the Bay” ~ DD