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Recipe Categories: chrissy1108's HOME PAGECOOKIES CROCKPOT DESSERTS PASTA PASTASALADS POULTRY

BAKED FOUR CHEESE SPAGHETTI




Source of Recipe


Food & Wine Magazine






List of Ingredients



• 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 Gruyere, coarsely shredded (2 cups)
  
• 1/4 pound Gorgonzola dolce, crumbled
  
• Salt and freshly ground pepper
  






Instructions



1. Preheat the oven to 350 degrees. Lightly buttger a 9x13" 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.
   
2. In a large bowl, toss the Fontina with the mozzarella and Gruyere. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/2 of the mixed cheeses and half on 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.
   
3. 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.
   






Final Comments


MAKE AHEAD: The recipe can be prepared through step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.