Ingredients
Scale
- 1lb fettuccine (or other long pasta)
- 1 tbspsalted butter
- 1 cupbasil pesto (homemade or store-bought)
- 28 ozmarinara sauce
- ⅓ cupred enchilada sauce
- ½ cupsun-dried tomatoes, drained and chopped
- 4 ozgoat cheese, crumbled (cream cheese works too)
- 1 cupfontina cheese, cubed
- ½ cupfull-fat coconut milk or heavy cream
- Salt and pepper, to taste
- 6 ozfresh mozzarella, torn
- 2 cupscherry tomatoes, halved
- ½ cupfresh basil leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and return it to the hot pot.
- Make the sauce: To the pot, add the butter, pesto, marinara sauce, enchilada sauce, sun-dried tomatoes, goat cheese, fontina cheese, and coconut milk or cream. Season with salt and pepper. Gently toss everything together until the cheese melts and a creamy sauce forms, about 3-5 minutes.
- If your pot is not oven-safe, transfer the pasta to a 9×13 inch baking dish.
- Top and bake: Scatter the mozzarella over the top of the pasta. Transfer to the oven and bake for 10-15 minutes, until the cheese is melty. Then, turn on the broiler for 1-2 minutes to brown the cheese.
- Serve: Remove from the oven and let it sit for 5 minutes. Top with halved cherry tomatoes and fresh basil leaves. Enjoy your creamy, cheesy, and flavorful pasta bake!
- Nutritional Information: