Pasta is delicious on its own but when its baked into a cheesy sliceable pie, its even better. This recipe transforms a basic pantry staple into a crowd pleasing dish. The recipe is rich and decadent and gets a good dose of flavour from fresh lemon zest and pepper. It’s easy to make and the perfect dish to bring to a potluck or serve at a dinner party.
Serves 8
1 lb (454g) spaghetti
3 eggs
1 cup milk
1 cup ricotta
2 tsp ground black pepper
Zest of 1 lemon
2 cups grated fontina
1 cup grated parmesan, divided
1 tbsp butter
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Preheat oven to 425F
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Bring a large pot of water to a boil and cook the spaghetti until just cooked, about 8min. Drain well and set aside to cool slightly.
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In a large bowl whisk together the eggs, milk and ricotta . Stir in the black pepper, lemon zest, fontina and ½ cup of the parmesan.
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Butter an 8” spring form pan and pour the entire pasta mixture into it.
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Sprinkle the top with the remaining ½ cup of parmesan cheese and bake on the middle rack of the oven for 35min, until the top is golden brown.
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Remove and allow the pasta to cool for 10min. Remove the ring and cut the the pasta into wedges and serve.
For a printable recipe click here.