MAKE AHEAD The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

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Name: Baked Four-Cheese Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 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 Gruyere coarsely shredded (2 cups); 1/4 pound Gorgonzola dolce crumbled; Salt and freshly ground pepper

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INGREDIENTS

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

INSTRUCTIONS

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 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.

NOTES

MAKE AHEAD The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

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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 Gruyere 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 Gruyere. 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.

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 8 Servings

Calories: 189
Calories from Fat: 123 (65%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.6g
Cholesterol 49.3mg		15 %
Sodium 2014.8mg		69 %
Potassium 47.1mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.9g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 189

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