Baked 4 Cheese Spaghetti

From food and wine, we all enjoyed this easy dish, and leftovers were great reheated for lunch the next day.

Preheat the oven to 350.

Lightly butter a 9-by-13-inch baking dish.

Cook the spaghetti in a large pot of boiling salted water until al dente.

Drain well and spread the spaghetti on a baking sheet.

Let cool.

In a large bowl , toss the fontina with the mozzarella and gruyre.

Spread one third of the spaghetti in the prepared baking dish in an even layer.

Sprinkle 1 / 3 of the mixed cheeses and half of the gorgonzola over the spaghetti and season with salt and pepper.

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 cutting into squares and serving.

spaghetti, fontina, mozzarella cheese, gruyere, gorgonzola, salt & freshly ground black pepper