Special spaghetti cake

spaghetti cake

Serves 8-10

  • 600 ml double cream

  • 4 large free-range eggs

  • sea salt

  • freshly ground black pepper

  • 60 g mature Cheddar cheese, grated

  • 60 g mixed smelly cheese (such as Brie, Stilton and goat's cheese), cubed

  • 2 large handfuls baby spinach, washed, spun dry and roughly chopped

  • 1 fresh red chilli, deseeded and finely chopped

  • 140 g sun-dried tomatoes in oil, drained and roughly chopped

  • 400 g spaghetti, just-cooked

  • 1 knob butter

  • a few sprigs fresh sage, leaves picked

Preheat the oven to 180°C/350°F/gas 4. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.



Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top.



Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.

Nutritional Information

Special spaghetti cake

With spinach, cheese and sun-dried tomatoes

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Think of this classic spaghetti cake as a kind of Italian omelette and you're not far off
Serves 8-10
1h 05m
Super easy
Print this recipe
Method

I discovered this dish in Italy while working on my Italian book. When full of ham, chicken and mushrooms, it's called tetrazzini. Try my lighter vegetarian version.

Preheat the oven to 180°C/350°F/gas 4. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.

Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top.

Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 716
    36%
  • Carbs 39.1g
    15%
  • Sugar 3.8g 4%
  • Fat 55.2g 79%
  • Saturates 28.7g 143%
  • Protein 15.5g 34%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 600 ml double cream

  • 4 large free-range eggs

  • sea salt

  • freshly ground black pepper

  • 60 g mature Cheddar cheese, grated

  • 60 g mixed smelly cheese (such as Brie, Stilton and goat's cheese), cubed

  • 2 large handfuls baby spinach, washed, spun dry and roughly chopped

  • 1 fresh red chilli, deseeded and finely chopped

  • 140 g sun-dried tomatoes in oil, drained and roughly chopped

  • 400 g spaghetti, just-cooked

  • 1 knob butter

  • a few sprigs fresh sage, leaves picked