Baked Four-Cheese Spaghetti

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

Baked Four-Cheese Spaghetti was pinched from <a href="http://www.foodandwine.com/recipes/baked-four-cheese-spaghetti" target="_blank">www.foodandwine.com.</a>

"Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says...."

INGREDIENTS

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1 1/2 pounds spaghetti

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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

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