Ingredients

1 1/2 cup whole milk
8oz grated provolone cheese
1 cup (3oz) grated parmesan cheese
3 large eggs
1 cup spinach, packed
3 whole garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1lb package of DaVinci Spaghetti
1/2 cup basil leaves
3 cups cherry tomatoes, halved

Directions

1. Preheat the oven to 350 degrees.

2. Boil the noodles in a large pot of water. Cook until nearly al dente (the pasta will continue to cook later in the oven).

3. While the pasta cooks prepare the sauce and grate the cheese.

4. In a small saucepan, pour in the milk, grate or press in the garlic, add the salt, pepper, and stir to combine.

5. Simmer the milk on low heat, but do not bring to a boil. When the milk is near the boiling point, whisk in the eggs. Stir contents of the pan regularly as it thickens.

6. Once thickened, remove from heat, basil, and spinach to the pot. Cover with a lid to slightly steam/wilt the leaves while you prepare the noodles for the sauce.

7. Strain off the water from the cooked pasta and return them to the large pot. While still warm, toss the pasta with the cheese to distribute it evenly.

8. Pour the sauce over the pasta and mix to combine.

9. Line a 9-inch springform pan with foil, add one tablespoon butter to the pan and place it in the oven to melt the butter. Once the butter is melted, remove the pan from the oven. Coat the bottom and sides of the pan with the melted butter, and pour the pasta mixture into the pan.

10. With the pan full, gently tap it on a firm surface to pack the pasta in the pan, and remove any gaps.

11. Place in the oven and bake 30-35 minutes, or until golden brown on top. Top with cherry tomatoes

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