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Baked Spaghetti - In a Bundt pan

Baked spaghetti with a cool twist! Cooked in a Bundt pan, it's cheesy and delicious
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 Pot to boil noodles
  • 1 Bundt Cake Pan
  • 1 Large Bowl

Ingredients
  

  • 1 Pound Spaghetti Noodles Normal, not linguine or angel hair
  • 2 Cups Shredded Mozzarella One store bought bag
  • 2 Cups Sharp white cheddar cheese One store bought bag
  • 1 1/2 Cups Whole milk
  • 3/4 Cup Shredded parmesan cheese
  • 3 Eggs Beaten
  • 2 1/2 Teaspoons Black Pepper
  • 2 Teaspoons Salt
  • 1 24oz Jar Pasta Sauce

Instructions
 

  • Preheat the oven to 425 degrees
  • Butter the Bundt pan
  • Boil the spaghetti noodles in a pot of water per package directions
  • Drain the noodles and add to a large bowl
  • Add the shredded cheese, milk, eggs, salt and pepper and stir to combine well
  • Pour the spaghetti mixture into the Bundt pan and bake for 40 minutes. If it appears to be browning too quickly on top, cover it with foil
  • Let it cool in the pan for 15 minutes before inverting the pan and removing to cut slices
  • Put a ladle full of sauce on the plate before placing the slice of noodles on top, then add more sauce if desired