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.

KDCG

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.

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  • 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.

Nutrition Facts

397 calories; protein 20.2g 40% DV; carbohydrates 59.5g 19% DV; fat 8.3g 13% DV; cholesterol 18.9mg 6% DV; sodium 311.2mg 12% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2008
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! Read More
(70)

Most helpful critical review

Rating: 3 stars
05/04/2011
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!!) Read More
(33)
88 Ratings
  • 5 star values: 32
  • 4 star values: 28
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
04/01/2008
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! Read More
(70)
Rating: 5 stars
10/17/2003
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! Read More
(40)
Rating: 3 stars
05/04/2011
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!!) Read More
(33)
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Rating: 5 stars
07/23/2003
Phenomenal recipe! I served this with a side of marinara sauce and we couldn't get enough! Read More
(28)
Rating: 1 stars
04/07/2008
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. Read More
(27)
Rating: 5 stars
04/01/2008
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. Read More
(23)
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Rating: 4 stars
11/20/2005
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. Read More
(14)
Rating: 4 stars
04/01/2008
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! Read More
(13)
Rating: 5 stars
04/01/2004
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 pan. Baked for about 30 min on 350 and viola. I spooned more sauce and some Ragu cheese sauce over the top. It was beautiful and tasty. Was a really great change for the kids!! Read More
(13)