About this recipe:Three cheeses, spaghetti and little else combine to make a speedy and flavourful meal. If you can't find provolone, use another semi-soft cheese, such as Gruyere, Edam or Emmental.
110g Pecorino Romano cheese, grated
110g grated mozzarella cheese
110g grated provolone cheese
110g butter or margarine, melted
1 pinch garlic granules
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Method Prep:15min › Cook:40min › Ready in:55min
In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
Preheat oven to 180 C / Gas 4. Lightly grease a medium casserole dish. In a bowl, mix the Pecorino Romano cheese, mozzarella cheese and provolone cheese. In a separate bowl, blend the melted butter or margarine and garlic granules.
Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.