The bundt pan, with its fluted top and hole in the middle, can transform a first-time baker’s cake into a masterpiece, but did you know that it can be used for more than sweets? This versatile pan can also be used to create savory entrées. Use your trusty bundt pan to make a circular-shaped pasta loaf made with cooked spaghetti flavored with whole ricotta cheese, Parmesan, fresh basil, spinach and sun-dried tomatoes. Think of it as a pasta casserole stuffed into a decorative ring mold. Here’s the recipe for Bundt Pan Spaghetti Pie.
Ingredients
- • 1 box (16 ounces) dry spaghetti
- • 4 large eggs
- • 1 container (15 ounces) whole ricotta cheese
- • 1 ½ cups whole milk
- • 1 ½ teaspoons salt
- • ¼ teaspoon ground black pepper
- • 1 bag (8 ounces) frozen chopped spinach, thawed
- • 1 cup shredded Parmesan cheese
- • 1 cup shredded mozzarella cheese
- • 2 tablespoons chopped fresh basil
- • ⅓ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
- • 4 cups marinara sauce
Directions
- • Preheat oven to 350ºF.
- • Coat the bottom and side of the bundt pan with vegetable oil spray.
- • Cook pasta according to directions, drain, and rinse under cool water.
- • In a large bowl, combine eggs, ricotta, milk, salt and pepper.
- • Using your hands, squeeze excess water from thawed spinach; add spinach to egg mixture.
- • Add both cheeses, basil, and sun-dried tomatoes and stir to combine.
- • Add drained pasta and toss with tongs to thoroughly combine.
- • Spread evenly into prepared bundt pan.
- • Bake at 350ºF for 45-50 minutes or until golden brown around edges.
- • Remove and cool 5 minutes on a wire rack.
- • Meanwhile, heat marina sauce over medium heat.
- • Invert pasta onto serving dish, cut into 10 pieces, and serve with marinara sauce.
