Spaghetti Florentine Bundt

• 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

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.