November 16, 2016

Dinner: Use a Bundt Pan to Bake a Pasta Pie (Justin Chapple and the Editors of Food & Wine  Nov. 3, 2016, TIME)

This pasta pie is a fun riff on mac and cheese. I use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.

Unsalted butter, for greasing
1 lb. spaghetti
6 oz. Fontina cheese, shredded (2 cups)
6 oz. sharp white cheddar cheese, shredded (2 cups)
1 ½ cups whole milk
¾ cup freshly grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 ½ tsp. pepper
2 tsp. kosher salt

1. Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.

2. In a large bowl, mix the pasta with the remaining ingredients. Scrape into the prepared pan. Bake until the cheese is melted and bubbling, 35 to 40 minutes.

3. Transfer the pasta Bundt loaf to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.

Posted by at November 16, 2016 5:17 PM