© Andrew Purcell
F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie. Slideshow: More Baked Pasta Recipes
How to Make It
Step 1
Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
Step 2
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.
Step 3
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.
