Ingredients for 4-6 servings

1/3 cup enchilada sauce
½ cup heavy cream
½ cup oil-packed sun-dried tomatoes, oil drained
1 cup chunky basil pesto (or store bought)
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter1-2 (8 ounce) jars of your favorite pasta sauce
2 ounces cream cheese, softened
6 ounces fontina cheese, finely diced or shredded
6 ounces (or more) fresh mozzarella cheese, sliced
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
fresh basil, for serving
salt + pepper
tom-tom (grape/cherry) tomatoes, halved, for serving

Directions

Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.

Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.