Ingredients
Scale
- 1 lb fettuccine (or other long pasta)
- 1 tbsp salted butter
- 1 cup basil pesto (homemade or store-bought)
- 28 oz marinara sauce
- â…“ cup red enchilada sauce
- ½ cup sun-dried tomatoes, drained and chopped
- 4 oz goat cheese, crumbled (cream cheese works too)
- 1 cup fontina cheese, cubed
- ½ cup full-fat coconut milk or heavy cream
- Salt and pepper, to taste
- 6 oz fresh mozzarella, torn
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil leaves
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and return to the hot pot.
- Make the sauce: Add 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 for 3–5 minutes until cheese melts and forms a creamy sauce.
- Transfer to baking dish: If pot is not oven-safe, move pasta to a 9×13 inch dish.
- Top and bake: Scatter mozzarella over pasta. Bake 10–15 minutes until cheese is melty. Broil for 1–2 minutes to brown cheese.
- Serve: Let sit 5 minutes. Top with cherry tomatoes and fresh basil. Serve warm.
Notes
- Use any long pasta you prefer, like penne or rigatoni, if fettuccine is unavailable.
- For extra richness, stir in an additional ¼ cup cream or milk before baking.
- Add cooked chicken or sausage for a protein boost.
- Make ahead: Assemble and refrigerate up to a day in advance; bake before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian