Recipe by KDCG
"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."
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grated Parmesan cheese
chopped fresh basil
provolone cheese, cut into fourths
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!
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!!)
After reading the reviews of others, I took a few precautions to make sure it didn't turn out too dry. I used 2 cans of diced Italian tomatoes without draining and 3 whole eggs. It turned out great! I don't know if I would have even had trouble anyway. I also poured some store bought red sauce on the plate and served the wedge on top. It made for a pretty presentation. I didn't have any ricotta cheese on hand so I substituted fat free cottage cheese, and it worked great. The best thing about this recipe is the ability to throw in whatever you have on hand. I added some onions and garlic. Next time I plan to try adding artichoke hearts, spinach, and black olives!
Phenomenal recipe! I served this with a side of marinara sauce and we couldn't get enough!
Recipe prepared per instructions was bland! Why was it given a 4+ - because everyone edited the recipe. How misleading to prepare something with such a high rating only to have it taste less appealing. I don't always have time to read the comments - but from now on I guess I'd better.
Instead of just spraying the pan try lining it with parchment paper just cut a round the size of the bottom then a collar to line the inside sides and another round for the top spray all well with releacent(Pam-Vegelene, etc) this will ensure it not drying out and make a perfect torte shape when removed from pan.
Good concept! I used a 10 1/2" spring form pan, 1 lb of ground buffalo, 1 lb of thin spaghetti, 2 jars of spaghetti sauce, 4 eggs (medium), and 2 cups of shredded mozzarella. Brown up the meat (I add 1/4 tsp ground oregano, 1/2 tsp sweet basil, 1/4 tsp season salt, 1/4 tsp black pepper, 1/2 tsp minced onion and 1/2 tsp minced garlic), add 1 jar of sauce, set aside. Cook the spaghetti, rinse with cold water, add beaten eggs to cooled spaghetti (otherwise you'll get egg chunks in your cake), mix in other jar of sauce. Layer half of spaghetti mix, pressing slightly. Next layer the meat mix. Then layer the rest of the spaghetti and top with mozzarella. I cooked mine for the time allowed in the recipe with a cookie sheet underneath to keep any seeping off my oven. Sprinkle with a little Parmesan cheese. My 3 and 4 year olds ate 2nds of this "cake"!!! Happy April Fools! I'll be making it again!
Can't really give the recipe 5 stars ,considering I made many modifications and ended up serving more of a spaghetti casserole.
I used cottage cheese instead of ricotta cheese and used whole eggs. I also used more cheese and did not use chopped tomatoes. Instead I cooked some ground turkey with mushrooms and added in my own spaghetti sauce. I then layered all of the ingredients and cooked it in a casserole dish. Everyone really loved it ,even my husband who is not a fan of pasta. I plan on making again in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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