"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Four-Cheese Spaghetti Recipe

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This recipe for Baked Four-Cheese Spaghetti, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. spaghetti
1/2 lb. fontina cheese coarsely shredded (2 cups)
1/2 lb. mozzarella, coarsely shredded (2 cups)
1/2 lb. Gruyere, coarsely shredded (2 cups)
1/4 lb. Gorgonzola dolce, crumbled
Salt and freshly ground pepper

Directions:
Directions:
Preheat the oven to 350 . Lightly butter a 9-by13 inch baking dish. Cook the spaghetti in a large pot of boliing 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 Gruyere, spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spagheti 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Total 1 hour 10 minutes.

 

 

 

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