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Summer Surprise Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 3-4 oz thin spaghetti
  • 1/4 cup pesto sauce
  • 2 oz. softened cream cheese
  • 2 oz. Havarti or Fontina cheese sliced and torn into pieces
  • 1/4 cup enchilada sauce
  • 1 cup Tomato Basil Pasta Sauce
  • 1 large zucchini sliced and cut into half rounds
  • 1 T olive oil
  • 2 oz. shaved fresh Parmesan
  • salt and pepper

Instructions
 

  • Saute zucchini in olive oil over medium high heat until browned and soft, about 5 minutes.
  • Cook pasta in boiling salted water until just done. Drain well and return to hot pot.
  • Turn burner down to lowest setting. Stir in pesto, then cream cheese, letting them melt evenly over pasta. Add Havarti or Fontina and stir.
  • Add enchilada sauce and tomato sauce. Season with salt and pepper. Stir for a minute to coat pasta.
  • Turn pasta into greased casserole dish and top with sauteed zucchini. Cover with Parmesan.
  • Bake at 350 for 15 minutes until cheese is melted and golden.
Keyword baked pasta casserole, Summer pasta, zucchini tettrazini