1 hour to prepare serves 6-8
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 jar pasta sauce, for serving
Butter, for greasing pan.
Preheat oven to 425°F and generously butter a 10-inch bundt pan.
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain well.
Place noodles in a large bowl and toss with the cheeses, milk, eggs, salt, and pepper. Pour into prepared bundt pan.
Bake until cheese is melted and bubbling, 35-40 minutes. Set on wire rack to cool for 15 minutes before inverting onto a platter. Slice and serve with pasta sauce. Enjoy!