- 8 ounces spaghetti (regular, whole wheat, or rice and corn pasta)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- 1/4 cup pesto (I use my Asiago Pesto)
- 1/2 cup marinara sauce (I use my Balsamic Pesto Marinara but use your favorite)