Many of us truly appreciate having a nice bowl of spaghetti for dinner. It is a delicious meal that is also very easy to make. Of course, it also doesn’t hurt that spaghetti is one of the more economical choices that we have for feeding our family as well. If you love spaghetti and want to switch things up a little, then this spaghetti bundt pie is the perfect choice.
The combination of bundt cake, spaghetti and sauce is going to make this the perfect meal when time is tight. Since it has all of the deliciousness that this combination of food can bring to the table, you are going to see that it is well received. In fact, your family may just ask for this two nights in a row!
Unsalted butter, for greasing
1 pound spaghetti
6 ounces Mozzarella cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
1 1/2 cups whole milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 teaspoons pepper
2 teaspoons kosher salt
1 jar pasta sauce for serving
Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese
is melted and bubbling, 35 to 40 minutes.
Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.