Product Used In This Recipe
Spaghetti Florentine Bundt
PREP: 30 MINUTES
COOK: 25 MINUTES
SERVINGS: 12 - 14 SERVINGS
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A twist on a classic pasta dish made in a Bundt Pan! Create a Bundt spaghetti dinner entree to share with the whole family and top with a spaghetti sauce “glaze.” Recipe from Nordic Ware’s “The Bundt Cookbook.”
Ingredients
- 16 oz. spaghetti, cooked and drained
- 10 oz. package frozen chopped spinach, thawed and drained (fresh spinach can also be used, chopped).
- 1 cup chopped onion, sauteed in butter or oil
- 1 cup Parmesan cheese
- 8 oz. chopped roasted red pepper
- 4 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 tsp nutmeg
- pepper to taste
Sauce:
- 3 cups fresh mushroom, sliced
- 2 Tbsp butter
- 24 oz. jar meatless spaghetti or marinara sauce
Directions
Preheat oven to 350° F. Prepare a 12 Cup Bundt Pan with baking spray. In a large bowl, mix all ingredients together and place in prepared pan. Bake for 25 minutes. Cool in pan for 5-7 minutes before removing to a serving plate.
To make sauce, saute mushrooms in 2 Tbsp of butter in a large saucepan. Add spaghetti or marinara sauce and heat through. Serve with spaghetti Bundt immediately.
* Note, recipe can but cut in half to use in a 6 Cup Bundt Pan.
Posted by Teresa
This recipe requires a lot of prep and I was exhausted: roasting the red peppers, sautéing the onions (and added garlic), drying the spinach, making the spaghetti, etc., and then washing all the pots. BUT the finished product was AMAZING, and delicious, and wonderful, and worth it. To me, it tastes great even without the sauce. You might be able to give it a Greek twist by using feta instead of Parmesan and adding oregano and some olives, and a light lemony sauce.
Posted by sayjack@hotmail.com
FANTASTIC! Added some garlic while cooking onions and some to my sauce as well. Put sauce on a large serving plate then the Pasta bundt and filled the center with remaining sauce! Very nice presentation!