Recipe Details | Rick's Cooking School

Ingredients

• 1 pound spaghetti noodles
• 2 cups mozzarella cheese, shredded
• 2 cups sharp white cheddar cheese, shredded
• 1 1/2 cups whole milk
• 3/4 cup Parmigiano-Reggiano cheese, shredded
• 3 large eggs, beaten
• 2 1/2 teaspoons pepper
• 2 teaspoons kosher salt
• 1 recipe for Ricks Red Sauce, for serving
• Butter, for greasing pan
• 2 cans (15 ounce or so) whole tomatoes
• 2 tablespoons butter
• 1 Onion, peeled
• Salt, pepper and sugar to taste