Creamy Tomato Basil Pasta Bake



  • 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



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