Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie. Slideshow: More Baked Pasta Recipes 

Justin Chapple
Justin Chapple
May 2015

Gallery

Credit: © Andrew Purcell

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.

    Advertisement
  • In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar. Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake for 35 to 40 minutes, until the cheese is melted and bubbling.

  • Turn on the broiler. Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top. Transfer to a rack and let cool for 15 minutes. Remove the ring, cut the pie into wedges and serve.

Suggested Pairing

Pair this cheesy pasta with a silky, concentrated Italian red.

Advertisement