Ingredients
Servings: 4-6
Prep Time: 5 minutes
Total Time: 25 minutes
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter
1 cup chunky basil pesto (or store bought)
1-2 (8 ounce) jars of your favorite pasta sauce
1/3 cup enchilada sauce
1/2 cup oil-packed sun-dried tomatoes, oil drained
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
6 ounces fontina cheese, finely diced or shredded
2 ounces cream cheese, softened
1/2 cup heavy cream
salt + pepper
6 ounces (or more) fresh mozzarella cheese, sliced
fresh basil, for serving
tom-tom (grape/cherry) tomatoes, halved, for serving
Preparation
