Spaghetti cake recipe
Have fun with the kids and make this savoury cake out of spaghetti! It's packed full of flavour and delicious ingredients like cherry tomatoes, spinach and cheese.
See method- Serves 6
- 20 mins to prepare and 40 mins to cook
- 466 calories / serving
Ingredients
- 150ml (5fl oz) half-fat crème fraiche
- 150ml (5fl oz) single cream
- 4 medium eggs
- 2 tbsp finely grated Parmesan
- 60g (2oz) mature cheddar, grated
- 300g spaghetti
- 1 tbsp olive oil
- 1 onion, finely sliced
- 6 rashers smoked streaky bacon, chopped
- 200g (7oz) baby-leaf spinach
- 50g cherry tomatoes, halved
Each serving contains
- Energy
- 1950kJ 466.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 44.4gProtein 20.4gFibre 4.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, mix together the crème fraiche, single cream, eggs and half the cheeses. Season and set aside. Kids will love doing this.
- Bring a large pan of salted water to the boil and cook the spaghetti until it is almost cooked but still with a good bite – 2 or 3 minutes less than the suggested cooking time on the packet. Drain, run under cold water to stop it cooking, drain again and set aside.
- Heat a dash of olive oil in a 24cm ovenproof frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the bacon and fry for another 3-4 minutes, or until golden. Add the spinach and allow to wilt for a minute or 2. Remove from the heat, then mix this and the cooked spaghetti with the cream mix. Kids will love mixing everything together in a big bowl.
- Add a little more olive oil to the frying pan, tip in the mixture and level the surface. Top with the remaining cheese and the halved cherry tomatoes. Bake for 25-30 minutes, or until golden on top and the filling has almost set. Remove from the oven and leave to cool in the frying pan for 10 minutes.
- Slide out onto a serving plate and cut into wedges. Serve with a green salad.
- See more Pasta recipes
