Pasta Bundt Loaf


This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.

  • Active:
  • Total Time:
  • Servings: 8

Ingredients

  • Unsalted butter, for greasing

  • 1 pound spaghetti

  • 6 ounces Fontina cheese, shredded (2 cups)

  • 6 ounces sharp white cheddar cheese, shredded (2 cups)

  • 1 1/2 cups whole milk

  • 3/4 cup grated Parmigiano-Reggiano cheese

  • 3 large eggs, lightly beaten

  • 2 1/2 teaspoons pepper

  • 2 teaspoons kosher salt


How to make this recipe

  1. Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.


  2. In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese 
is melted and bubbling, 35 to 40 minutes. 


  3. Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, 
cut into wedges and serve.


Contributed By Photo © John Kernick Published December 2016

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1093945 recipes/pasta-bundt-loaf 2016-11-07T14:36:49+00:00 Justin Chapple december-2016 recipes,pasta-bundt-loaf 1093945

Aggregate Rating value: 5

Review Count: 4

Worst Rating: 0

Best Rating: 5

Author Name: LAH0506

Review Body: I try to eat low carb so I tried this recipe with noodles that are made from edamame.  The brand I used is Explore Cuisine.  It was absolutely awesome!  My husband and I loved it.  We had it the first night as a main dish and the leftovers as a side the next day.  Just as good as leftovers.  Only thing I'll do different next time is oil the pan generously.  I agree with the other review, it sticks like crazy.  A little butter wasn't enough.

Review Rating: 5

Date Published: 2016-12-30

Author Name: Italina2011

Review Body: Fun idea for a party and fantastically tasty!  "Cake" stuck in the pan though, make sure to butter the pan really well, even if using non-stick.

Review Rating: 4

Date Published: 2016-12-29

Author Name: Gourmet5252

Review Body: This is wonderful and very easy! It also reheats easily with flavor intact; however, one can certainly shred more cheese onto it😋. I was successful even though I used a more decoratively shaped Bundt pan. My 'cake' did not come right out of the pan after the suggested resting time; however, I left it turned over and within 10-15 minutes it popped out beautifully intact. I have passed this recipe on to several people. Thank you!

Review Rating: 5

Date Published: 2017-01-01

Author Name: SCOTT ANDERSON

Review Body: For a fun cake or fun Mac & Cheese, I was not that impressed with the over powering Fontana Cheese, although the Bundt Cake came out perfect with a perfect color. Since being Italian, I will try this once more, this time using linguini and I will use ricotta cheese and mozzarella and cover it after backing with my delicious pasta sauce. I think it will work out, and I will let you know. For the brave at heart, chopped up meat balls or sausage might be interesting too, since it's all in fun. I think the baking would hold it all together. Anyway, whats to lose, what ever it comes out as, with good ingredients, it would taste good anyway. Bon Appetite!

Date Published: 2017-01-30

Author Name: lynnek

Review Body: This was delicious, beautiful, and very popular with guests. My cheese balance was tweaked a bit (more cheddar and pecorino) and it was still perfect.

Review Rating: 5

Date Published: 2017-01-31

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