Baked Four-Cheese Spaghetti

Julie Ryan Evans
Food & Party
5

baked spaghettiIf you're looking for a low-fat, vegetable-heavy meal, check out some of our other recipes. But if you're looking for some amazing comfort food that everyone in your family will devour, then look no further than this Baked Four-Cheese Spaghetti.

It's like traditional macaroni and cheese, but with a great twist -- less noodles, more cheese. The combination of cheeses creates a fabulous flavor, and the dish can be served as a vegetarian entree or as a side dish to a meat entree. I like it alongside a simple grilled chicken breast and vegetables.

Here's a basic recipe from Food & Wine, but you can play with various cheeses to find the flavor you prefer. It doesn't call for the caviar as pictured, but if you're in the mood, throw it on:

Baked Four-Cheese Spaghetti

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


Preheat the oven to 350°F. Lightly butter a 9-by-13-inch 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.

In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer.

Sprinkle 1/3 of the mixed cheeses and half of 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.

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.


Image via norwichnuts/Flickr

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