2) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain pasta reserving 240ml of the pasta cooking liquid.
3) In a large bowl combine the 200g Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 25g Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least five minutes and serve.