Baked Four-Cheese Spaghetti
- ACTIVE: 30 MIN
- TOTAL TIME:
- SERVINGS: 8
Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says.
- 1 1/2 pounds spaghetti
- 1/2 pound imported Fontina, coarsely shredded (2 cups)
- 1/2 pound mozzarella, coarsely shredded (2 cups)
- 1/2 pound Gruyère, coarsely shredded (2 cups)
- 1/4 pound Gorgonzola dolce, crumbled
- Salt and freshly ground pepper
- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
To add a smooth honey note, select a Chardonnay, such as one from Burgundy.