Pasta Pie Recipe Spaghetti. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Spread mixture over spaghetti.
In a bowl mix the pasta milk Parmigiano eggs pepper salt and 1 12 cups each of the Fontina and cheddar. Add the butter and the hot pasta. While the pasta is cooking mix up the cheesy goodness.
In a large bowl evenly and thoroughly combine the 1 pound of mozzarella ricotta Parm Asiago beaten eggs milk and seasonings.
Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Add the butter and the hot pasta. Transfer the spaghetti to the prepared pie dish and arrange the noodles on the bottom and up the side of the dish to form a crust.