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Spaghetti Torte

Rated as 3.8 out of 5 Stars
15

"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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Ingredients

1 h 5 m servings 397
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 397 calories; 8.3 59.5 20.2 19 311 Full nutrition

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Reviews

Read all reviews 69
  1. 88 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

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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 ...

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 a...

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 wi...

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...

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 (...

Made this for my kids tonight for April Fool's...they LOVED it!! I just made my noodles and added sauce meat and 2 eggs....mixed up and sprinkled with moz cheese. I put mine in a bundt cake pa...