Pasta Bundt Loaf
Recipe source: Food and Wine | December 2016
This pasta pie is a fun riff on mac and cheese. Food & Wine's Justin Chapple 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 pound spaghetti
- 6 ounces Fontina cheese, shredded (2 cups)
- 6 ounces sharp white cheddar cheese, shredded (2 cups)
- 1 1/2 cups whole milk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 large eggs, lightly beaten
- 2 1/2 teaspoons pepper
- 2 teaspoons kosher salt
Adapted from foodandwine.com
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 all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese is melted and bubbling, 35 to 40 minutes.
3. Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.