Spaghetti Torte

Spaghetti Torte

66
KDCG 2

"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."

Ingredients

1 h 5 m {{adjustedServings}} servings 425 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
  2. Cook spaghetti according to package directions. Rinse with cold water, and drain.
  3. While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
  4. 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.
  5. 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

66
  1. 84 Ratings

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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 ve...

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 gr...

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 ...