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Cheesy Noodly Bundt Pie Goodness


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Cheesy spaghetti was always my go-to meal when I was young and I thought my kids would love it too. With the addition of it being served in slices like a pie they gobbled it all up in no time at all!


Spaghetti, a kids best friend. Cheese, what kids dream about. Putting these two together is a no brainer!


After baking this spaghetti pie you’ll have a crisp outer layer hiding the molten cheese inside! Top a slice with your favorite pasta sauce and enjoy!



  • Unsalted butter, for greasing
  • 1 pound spaghetti
  • 6 ounces Mozzarella cheese, shredded (2 cups)
  • 6 ounces sharp white cheddar cheese, shredded (2 cups)
  • 1 1/2 cups whole milk
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3 large eggs, lightly beaten
  • 2 1/2 teaspoons pepper
  • 2 teaspoons kosher salt
  • 1 jar pasta sauce for serving


  1. Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
  2. In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese 
is melted and bubbling, 35 to 40 minutes.
  3. Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.