Reader Claire kindly sent us her Four Cheese Spaghetti Bake recipe. She says that her family often requests it. I suppose this qualifies as a “comfort food”, for hunkering down in the pandemic.
- 1-1/2 pounds of cooked spaghetti
- 1/2 pound Fontina cheese, coarsely shredded (2 cups)
- 1/2 pound Gruyère Cheese, coarsely shredded (2 cups)
- 1/4 pound Gorgonzola dolce cheese, crumbled (1 cup)
- 1/2 pound mozzarella cheese, coarsely shredded (2 cups)
- Ground pepper, to taste
- Salt, to taste
- Preheat the oven to 350°.
- Butter a 13″-by-9″-inch baking dish.
- Cook the spaghetti in a large pot of boiling salted water until it has softened al dente.
- Meanwhile, shred and crumble the four cheese ingredients.
- Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère.
- Spread one third of the spaghetti in the prepared baking dish in an even layer.
- Sprinkle another third of the mixed cheeses and half of the Gorgonzola over the spaghetti.
- Season with pepper and salt.
- 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 slicing into squares. Can be served with traditional spaghetti side dishes (like these, that I found on-line) and of course the vino: red wine.
This does not store particularly well. But it can be refrigerated for up to three days and then re-heated–preferably in your conventional oven.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!