In a large pot, cook pasta according to directions. Drain the pasta and add it back into the hot pot.
To the pasta, add the pesto, marinara, enchilada sauce, sun-dried tomatoes, goat cheese, and cream. Salt and pepper to taste. Gently toss until a creamy sauce has formed.
Transfer pasta to a 9x13" baking dish and scatter the mozzarella on top.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.