Ingredients

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

Directions

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.