Pasta Bundt Loaf

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 2 tsp Kosher salt
  • 2 1/2 tsp Pepper

• Dairy

  • 1 Butter, unsalted
  • 6 oz Fontina cheese
  • 3/4 cup Parmigiano-reggiano cheese, grated
  • 6 oz White cheddar cheese, sharp
  • 1 1/2 cups Whole milk

Found on foodandwine.com

Description

Ingredients

• 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


Directions

• 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.
 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. 
 Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, 
cut into wedges and serve.