Ingredients
3/4 lb. spaghetti
1 carrot, sliced
1 bunch broccolini, chopped
1 pt. cherry tomatoes, halved
1 bell pepper
2 cloves garlic, minced
1 c. ricotta
1 c. Fontina
1 c. Parmesan
3 eggs
1/2 c. milk
kosher salt
ground pepper
extra-virgin olive oil
Preparation
Step 1Preheat oven to 425 degrees F. Lightly coat a springform pan with olive oil. Step 2Cook the pasta for about 3 minutes less than the box instructs. (You want it to be very al dente.)Step 3Toss carrots, broccolini, tomatoes in olive oil with salt and pepper to taste. Roast until easily pierced with a fork, about 20 minutes. (You don’t want the vegetables to be too soft, since they’ll continue cooking when the pasta bakes.)Step 4Meanwhile, mix together the cheeses, eggs, milk and garlic in a large bowl. Add salt and pepper to taste. Step 5Add the al dente pasta and roasted vegetables and toss to combine. Step 6Pour everything into the prepared springform pan. Bake until golden-brown on top and warmed through, about 30 minutes. (You can stick the pie under the broiler for the last couple of minutes if the cheese is melted but isn’t browning.)Step 7Cool for at least 5 minutes. Step 8When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides and serve.
