| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Unsalted butter, for greasing
- 1 1/2 pounds spaghetti
- Kosher salt and freshly ground black pepper
- 8 ounces imported fontina cheese, coarsely shredded (2 cups)
- 8 ounces Gruyere, coarsely shredded (2 cups)
- 8 ounces mozzarella, coarsely shredded (2 cups)
- 4 ounces Gorgonzola dolce, crumbled
Instructions
- Preheat the oven to 350 degrees F. 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 Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 685 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 35 g |
| Cholesterol | 99 mg |
| Sodium | 752 mg |
Reviews
We missed the creaminess of traditional cheese sauce. The cheese flavors were good but the end product was oily and dry. Family rated as ‘edible’ but we didnt save the leftovers.
I have loved this recipe ever since the show aired. It is a hit at any party and it freezes beautifully. When I make it, I vacuum seal pieces and put them in the freezer to have later as a lunch or a side dish.
Um, I’m surprised at all the 5 stars here. My baked spaghetti turned out crunchy and dry. I used all of the cheeses. I faithfully (almost obsessively) follow recipes – especially from Food Network chefs. I cooked this for my boyfriend. Embarrassing. Is there something missing from the recipe? Any moisture would have helped
Wonderful!
Great recipe!
I grew up on this dish with only American cheese. I know this is going to be fabulous and can’t wait to try the different cheeses and serve to my Mom. She is going to love it.
Easy and delicious: the chew of the mozzarella, the creaminess of the fontina, the tang of the Gruyere and the funk of the Gorgonzola – what an amazing combination, While it bakes to a crispy golden brown you then get the coveted bites of crunchy goodness at the edges of this casserole. BTW, I assembled it the day before baking – easy & Awesome!! Going to be served on Easter Sunday – picky grandchildren will devour it . And I will be happy to have a main dish prepped and ready the day before !
Fantastic & Easy to prepare! Had to substitute crumbled goat cheese in place of gorgonzola and havarti for fontina. Saw Marc prepare this on Guy’s Ranch Kitchen and knew it would be delicious, and it is!! Susan
I was intrigued by this recipe when I saw it on Guy’s Ranch Kitchen. I made it this evening and it was fabulous! I didn’t have fontina cheese, so it was just a Three cheese dish, but I will definitely be making it again, with the four cheeses. It was very easy and totally delicious!
Followed exactly. Fantastic. The gorgonzola definitely makes it. I made a head, kept in fridge for a few hours then baked when it was dinner time. Super easy.