Pasta is a perfect ingredient to be molded into edible art via the Bundt pan.
Ingredients
- 1 box (16-oz) dry spaghetti
- 4 large eggs
- 1 container (15-oz) whole ricotta cheese
- 1½ cups whole milk
- 1½ tsp salt
- ¼ tsp ground black pepper
- 8 oz bag frozen chopped spinach, thawed
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh basil
- 1/3 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
- 4 cups marinara sauce
Instructions
Preheat oven to 350 degrees. Liberally spray bottom and side of 12-cup bundt or tube pan. Cook pasta according to package directions. Drain over sink and rinse under cool water.
In a large bowl, combine eggs, ricotta, milk, salt and pepper. Using hands, squeeze excess water from thawed spinach; add to egg mixture. Add both cheeses, basil and sun-dried tomatoes; stir to combine. Add drained pasta; toss with tongs to thoroughly combine. Spread evenly into prepared pan. Bake until golden brown around edges, 45 to 50 minutes. Remove and cool for 5 minutes on a wire rack. Heat marinara sauce on medium heat.
Using oven mitts carefully invert pasta on a serving dish. Cut into 10 pieces. Serve with marinara sauce.
Makes one 12-cup Bundt or tube cake.
