Recipe(tried): Ultimate Spaghetti Pie (baked in Bundt pan and served at room temperature)

This is a recipe I received from my Great-Grandma and it never fails to be a holiday favorite

ULTIMATE SPAGHETTI PIE

1/2 pound of spaghetti (do not break spaghetti - boil whole)
1 large bag of fresh spinach (trimmed and cleaned)
1/2 cup of pine nuts, toasted
6 large eggs, beaten
1 small jar of sun-dried tomatoes, drained and chopped
1 can of sliced black olives
1 heaping cup of Parmigiano cheese
1 bag Sorrento shredded cheese tomato/basil flavored
1 heaping tablespoon of chopped garlic
1 teaspoon of red pepper flakes (add more or less to taste)
1 teaspoon of black pepper
1 teaspoon of oregano
1 teaspoon of parsley

Preheat oven at 450* degrees. Prepare a large Bundt Pan by spraying generously with PAM.

Place Spinach in a colander.

Cook the Spaghetti according to package directions. When Spaghetti is cooked, pour over spinach in colander spinach and rinse with cold water; set aside with the pine nuts.

In a large mixing bowl combine the remaining ingredients. Using your hands mix in Spinach, Spaghetti and Pine Nuts. Take combined ingredients and place in prepared Bundt Pan. Use your hands to evenly spread and level in pan.

Bake at 450* degrees for 1 hour and 30 minutes until top is golden and mixture is firm. Shut oven and let stand inside for approximately 1 hour.

Slip out of Bundt Pan and let cool for another 20 to 30 minutes. Refrigerate by covering with paper towel and cling wrap.

TO SERVE:
Take out of refrigerator and let stand for 15 minutes cut like a cake and serve.

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Editor's note:

The temperature may need correcting - in the meantime, I think it should read 350 degrees F.