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.
1 lb (454g) spaghetti
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
Preheat oven to 425F
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.
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.
Butter an 8” spring form pan and pour the entire pasta mixture into it.
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.
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.