A Pound Of Thin Spaghetti
Five Cups Of Marinara Sauce
A Cup Of Grated Romano Cheese
Four Beaten Eggs
1/2 Cup Of Whole Milk
1/2 Cup Of Panko Breadcrumbs
Two Tablespoons Of Olive Oil
A Bundt Pan
Cook the spaghetti in a pot of salted, boiling water according to the package instructions. Drain the spaghetti well in a colander.
Mix the pasta well with the marinara sauce and a 1/4 cup of grated Romano cheese. Set the pasta aside and let it cool for 20 minutes.
Whisk the eggs, the whole milk, and a 1/2 cup of grated Romano cheese until well blended.
Mix the breadcrumbs with a 1/4 cup of grated Romano cheese.
Preheat the oven to 350 degrees.
Brush the bundt pan with the two tablespoons of olive oil. Sprinkle the breadcrumb and cheese mixture evenly on the bottom of the pan. Mix the spaghetti and the egg mixture together. Pour the pasta and egg mixture into the bundt pan and spread it out evenly. Spread the top of the spaghetti evenly with a cup of marinara sauce.
Bake the pasta pie in the preheated oven for one hour.
Let the spaghetti pie cool for 10 minutes. Invert the bundt pan on a flat cutting surface in order to free the pie from the pan. The spaghetti pie should look like a cake.
Cut and serve with extra marinara sauce on the side.
