1 pound spaghetti noodles
2 cups mozzarella cheese, shredded
2 cups sharp white cheddar cheese, shredded
1 1/2 cups whole milk
3/4 cup Parmigiano-Reggiano cheese, shredded
3 large eggs, beaten
2 1/2 teaspoons pepper
2 teaspoons kosher salt
1 recipe for Ricks Red Sauce, for serving
Butter, for greasing pan
Rick's Red Sauce:
2 cans (15 ounce or so) whole tomatoes
2 tablespoons butter
1 Onion, peeled
Salt, pepper and sugar to taste
Step 1: Cook for about 2 hours on low heat uncovered until desired consistancey. Remove onion and add any other herbs that you want.
Step 2: Preheat oven to 425°F and generously butter a 10-inch bundt pan.
Step 3: Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain well.
Step 4: Place noodles in a large bowl and toss with the cheeses, milk, eggs, salt, and pepper. Pour into prepared bundt pan.
Step 5: Bake until cheese is melted and bubbling, 35-40 minutes. Set on wire rack to cool for 15 minutes before inverting onto a platter.
Step 6: Slice and serve with pasta sauce.