Baked Four-Cheese Spaghetti

by Bob Sassone, Posted Dec 28th 2007 @ 2:44PM

I love baked spaghetti, even if I haven't had it in many, many years. I first had it over a friend's house. His wife made it once in a while and it tasted so fantastic - all salty and cheesy. She made it without any tomatoes or tomato sauce of any kind, and I'm not sure of her exact recipe (I'll have to call her soon to get it), but this recipe sounds damn good too. I don't think my friend uses Gruyere and Gorgonzola (she probably uses cheddar, mozzarella, and/or Parmesan), and she used to break apart her spaghetti so it would be easier to eat, but I'm going to try this one.

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°. 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.

Filed Under: Ingredients
Tags: baked four cheese spaghetti, baked spaghetti, cheese, fontina, gorgonzola, grains, gruyere, pasta

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Reader comments (Page 1 of 1)

12-28-2007 @5:13PM Nicki said... Do you cook the spaghetti first, or toss it in uncooked?
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12-28-2007 @5:16PM Nicki said... Nevermind, I see it now. I missed it the first time, LOL!
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12-28-2007 @7:12PM Janis said... Almost 2# of cheese...this must taste really good! I like the cheese selections, too!
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12-28-2007 @7:54PM Marisa McClellan said... Oh god Bob, that sounds amazing! You've got me craving pasta and cheese instead of the leftover turkey that is on tap for me tonight.
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12-30-2007 @4:09AM Bernie B said... Is it really spaghetti without tomatoes? Sounds more like a devolved mac n' cheese.
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12-30-2007 @11:09AM sarabellnyland said... yum yum! im making this for dinner tonight for sure! cant wait to try it! and btw, spaghetti is the type of pasta so no this is not "devolved" mac n cheese bc it has no macaroni in it.
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