Spaghetti Pie with Mushrooms and Spinach | Great Winter Dish for Lunch or Dinner

We came across a recipe on Food and Wine magazine and wanted to try making it. Turned out to be a great dish that's really comfort food and in the winter season.... it's nice and warm to enjoy.
It freezes well and reheats really nicely. We actually baked ours in a hotter oven than what's stated in the Food and Wine recipe, so adjust accordingly.
We actually used Spaghettoni for pasta, but Spaghetti is what the original recipe calls for. Use whatever you like as long as you cook it just to Al Dente as it'll cook further when it's baking in the oven.
Food and Wine magazine recipe online:
www.foodandwine.com/recipes/s...
Hope you enjoy it as much as we did!! :)
Ingredients:
Unsalted butter, softened, for brushing
500 g/1 pound spaghetti
45 g/ 3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
500 g/ 1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces
Kosher salt
Pepper
150g/ 5 ounces baby spinach
3 large eggs
355 g/ 1 1/2 cups whole milk
300g/ 3 cups shredded Fontina cheese (10 ounces)
250g / 1 cup fresh ricotta cheese
250ml /1 cup finely grated Parmigiano-Reggiano cheese
15ml/ 1 tablespoon thyme leaves
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