I had never mad a pasta pie, so after some research and trial and error, this one was the best.


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

Kosher salt

6 ounces Fontina cheese, shredded (2 cups)

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

Butter for greasing


  1. Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al Drain well.
  1. In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and Scrape into a buttered9-inch springformpan, 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.
  2. Undo spring form when it is slightly cool to the touch and serve.