Cook pasta as instructed on the package. Grate most cheese, leaving a few cubes of goat cheese aside. Wash and chop baby spinach. Remove seeds from chili and chop finely. Chop sun dried tomatoes. Preheat the oven to 350°F
In a large bowl beat the double cream and eggs with a pinch of salt and pepper.
Add the grated Cheddar, most of the goat cheese, the spinach, chilli, and sun-dried tomatoes.
Add the cooked spaghetti.
Gently stir to mix well.
Melt the butter in a frying pan (I used a cake mold), around 27 cm = 11 inches in diameter, and swirl it around so the base of the pan is nicely coated (you can coat with parchment paper if you prefer). Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
Bake in the hot oven for 30 minutes or so until it starts to crisp on top.
Take it out of the oven and use the back of a spoon to make small indents. Press sage leaves and small cubes of the remaining cheese on cake top. Return to the oven and cook for 10 more minutes or so, until crisp. Remove and leave to rest for a few minutes.