Cheesy Chicken Pesto Pasta

2 chicken breast, cooked and chopped
8 oz spaghetti
6 oz pesto
8 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
1/2 cup grated parmesan cheese

Preheat oven to 400. 

Cook spaghetti for 2 minutes less than the package directions specify.  

Drain the spaghetti well and transfer it to a bowl.  

Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese.  

Toss the mixture well and transfer it to a 9-inch square dish.  

Sprinkle with remaining mozzarella and parmesan cheese. 

Bake until the cheese is melted, about 20 minutes.  

Turn the oven to broil and broil for 1 minutes or until golden.

(originally from The Deen Family Cookbook, adapted by www.plainchicken.com)

Spaghetti and Meatballs

This recipe is from my friend Mega; it has been handed down through her family.
(I made these meatballs recently and found they fell apart when cooking. Maybe eliminate the water?)