Baked Spaghetti

1 1/2 pounds spaghetti

1/2 pound imported Fontina, coarsley shredded (2 cups)

1/2 pound mozzarella, coarsely shredded (2 cups)

1/2 pound Gruyere, coarsely shredded (2 cups)

1/4 pound Gorgonzola dolce, crumbled (Mom used crumbled bleu cheese)

Salt & freshly ground pepper

Preheat oven to 350 degrees. Lightly butter a 9 x 13 pan. Cook the spaghetti until al dente. Drain well & spread spaghetti on a baking sheet; let cool.

In a large bowl, toss the Fontina with the mozzarella & Gruyere. 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 & pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola & salt & pepper. Top with the remaining spaghetti & 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 & serving.

Serve with your favorite marinara sauce.