Spaghetti Torte

SUBMITTED BY: KDCG PHOTO BY: Jule

"This baked spaghetti dish is made in a springform pan. When the sides of the pan are removed, you have an impressive, spaghetti 'cake.' It can be served as is, or with a tomato sauce."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
4 egg whites
1/4 cup chopped fresh basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths

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DIRECTIONS

Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
Cook spaghetti according to package directions. Rinse with cold water, and drain.
While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

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REVIEWS

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Reviewed on Apr. 1, 2008 by maezing

I have made a very similar recipe for years and I will tell you the secret! Use more veggies, chopped broccoli, zucchini squash, black olives, and pretty much a little of any of your favorite veggies. I did not use the ricotta cheese, substituting a little more Parmesan cheese and top with mozzarella or provolone. Baking time if very important, don't over bake it! I used a small can of tomato sauce and the sliced tomatoes also. Try it again and see if you don't get better results!

22 users found this review helpful

Reviewed on Jul. 23, 2003 by GINAH1

Phenomenal recipe! I served this with a side of marinara sauce and we couldn't get enough!

18 users found this review helpful

Reviewed on Apr. 22, 2007 by chiquita632000

Great for leftover spaghetti!! A bit daunted by others' reactions to the "dryness", I used three whole eggs and 1/2 pound tofu (not ricotta). Just put all ingredients (+garlic powder and grnd pepper), (-cooked pasta) into a food processor and processed till combined. Then, stirred pasta into mixture. Layered pasta mix, sauteed veggies, cheese, Pasta mix, veggies... etc till all was gone. DELICOUS!! A great way to empty the fridge and fill the tummy! Didn't need a side of sauce at all! (and I'm picky!!)

17 users found this review helpful

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