Spaghetti Bundt
Your favorite spaghetti and meat sauce served like a bundt cake! The noodles combine with a cheesy alfredo sauce and bake in a bundt pan. Once the "cake" is baked, it is tossed with sausage marinara and cut into wedges for serving
Equipment
- 1 Bundt pan
Ingredients
Spaghetti
- 12 oz. thin spaghetti
- 2 eggs
- 1 cup ricotta cheese
- 1 cup Alfredo sauce {I used Classico Roasted Garlic Alfredo}
- 1 cup grated Parmesan or Italian blend
- 1 cup grated Fontina cheese
- Garlic powder to taste
- Salt and pepper
Sausage Marinara Sauce
- 1 jar 24 oz. marinara {I used Classico Cabernet}
- 1 lb Italian sausage
Instructions
- Cook spaghetti al dente and drain
- Place eggs in large mixing bowl and whisk. Add ricotta, Alfredo sauce and cheeses. Stir to combine.
- Add drained spaghetti, season with garlic powder, salt and pepper and toss to combine.
- Transfer spaghetti mix to a well greased bundt pan. Can be refrigerated at this point for baking later.
- Brown Italian sausage in a large skillet over medium heat, stirring and breaking down into crumbles with a wooden spoon as it’s cooking. Drain well on paper towels. Place marinara sauce into a sauce pan and add sausage. Heat mixture over medium heat until hot, then reduce heat, cover and let simmer while cake is baking.
- Bake at 425 degrees for 35-40 minutes. Let rest for 10 minutes then invert onto serving platter. Pour hot marinara over cake, letting it drip down the sides. Cut into wedges to serve and provide additional sauce on the side.
- Serves 6-8
Notes
To make a larger cake, use 16 oz. of spaghetti and 1 additional egg, and an additional 1/3 cup Alfredo sauce. This will serve 8-10