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
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
Butter for greasing
- Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al Drain well.
- 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.
- Undo spring form when it is slightly cool to the touch and serve.