Boil 1 lb of spaghetti noodles. Drain them when they still have like one or two minutes left before they’re tender.

Stir in (I transferred to a big bowl for stirring but that was dumb, should have just kept them in the pasta pot): 1 lb. Ricotta (it wouldn’t hurt to have this at room temperature. It took some effort to incorporate into the pasta) 2 x 6 or 7 ounce jars of prepared pesto (I got really expensive shit and it’s almost too flavorful…) 1 1/2 cup of shredded mozzarella 1/2 cup of shredded parm 1 cup of crumbled goat cheese salt and pepper (crushed red pepper might be good too)

Stir all together until creamy. Transfer to a greased 13 x 9 pan and top with another cup of mozzarella and another half cup of parm. Bake at 400 degrees for about 20 minutes until bubbly. Turn on the broiler for a minute or two to brown the top.

YUM!