Ingredients Pasta + Noodles Thin Noodles Spaghetti Cacio e Pepe Pasta Pie 4.3 (3) 3 Reviews F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie. Slideshow: More Baked Pasta Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 1 pound spaghetti 1 1/2 cups milk 3/4 cup grated Parmigiano-Reggiano cheese 3 large eggs, lightly beaten 2 1/2 teaspoons ground black pepper 2 teaspoons kosher salt 6 ounces Fontina cheese, shredded (2 cups) 6 ounces sharp white cheddar cheese, shredded (2 cups) Butter, for greasing Directions Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well. 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. © Andrew Purcell Suggested Pairing Pair this cheesy pasta with a silky, concentrated Italian red. Rate it Print