Tomato Basil Spaghetti Pie

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound spaghetti
• One 24-ounce jar tomato-basil sauce
• 2 cups cubed fontina cheese (about 8 ounces)
• 1 cup milk
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cups grated Asiago cheese (about 8 ounces)
• One 6-ounce package cubed pancetta

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