Spinach Pasta Bake with Gouda and Parmesan
1 lb. spaghetti
6 oz. bag baby spinach
1 1/2 cups whole milk
3 large eggs
1-2 teaspoons freshly ground black pepper
2 teaspoons salt
8 ounces freshly grated Parmesan cheese, divided
8 ounces grated Gouda, divided
1. Preheat your oven to 425 degrees F. Grease a 9-inch springform pan and tightly wrap the bottom outside edge of the pan in foil to prevent any leaks. (If you do not have a springform pan, this can be made in a 9x13-inch pan.) Place the springform pan on a cookie sheet tray.
2. Bring a large pot of water to a boil and season with a generous pinch of salt. Cook the pasta just under al dente. Do not over cook the pasta. Err on the side of it being slightly underdone because the pasta will continue cooking in the oven. Right before the pasta is finished, add in the spinach and drain the pasta and spinach in a colander. Allow to cool slightly.
3. Meanwhile, in a large bowl, whisk the eggs and milk together along with the salt and pepper. Stir in all but 1/2 cup of the Parmesan and 1/2 cup of the Gouda. You'll reserve this 1 cup for the top later. Toss the spaghetti/spinach into the egg/milk mixture.
4. Pour into your prepared springform pan and sprinkle with the remaining Gouda and Parmesan cheese. Bake for 35-40 minutes, until the cheese is melted and bubbling and a knife inserted comes out clean. If the top browns too soon, cover loosely with nonstick foil.
5. Run a knife along the rim of the springform pan to release.