Spaghetti Cake

spaghetti torte

I don’t know about you, but I have this tendency to make more of things than I actually need.  I inherited this from my mother (Mom, you know this is true.  I have witnesses.  Many witnesses who have happily gotten the leftovers.)  And when I make too much of an actual finished dish, that’s not so bad.  It means lunch for the Southern husband later in the week, and he’s not complaining.  But sometimes I make too much of just one particular component, like rice, or sauce, or especially pasta.  And since it was one of my New Year’s Resolutions LAST year to not throw any food away, and since I am on a 15 month run of actually KEEPING this resolution, I’ve gotten pretty dang creative about using up excess ingredients in ways that don’t involve dumping them into the dog’s dish.

Even if she IS sweet and adorable and keeps your feet warm while you are napping on the sofa.  So here’s one way I have come up with to use up leftover spaghetti (or linguine, or really any kind of pasta that you make just plain too much of)…Spaghetti Cake!  Not a cake that looks like spaghetti…a cake that actually IS spaghetti.  Cake you can legitimately eat for dinner!  Can I get an Amen?

Here’s the scoop.  You need a springform pan for this one, so find it or borrow one (my mom has one!) and spray it with cooking spray.  Now you are going to make a lovely mixture of eggs, parmesan and ricotta cheeses and a little oregano and salt and pepper.  Give your leftover spaghetti a nice bath in that mixture, and then stir in some cherry tomatoes.  (And while we are at it, if you have leftover veggies that you are looking to find a good home for, toss them in too.  Chopped asparagus, peas, a little spinach…they would all be great in this.)

Now scoop out half of this, put it in the bottom of your springform, and lay some slices of mozzarella cheese on top.  Think of the mozzarella as the frosting on your spaghetti layer cake.  Now put the second half of the spaghetti mixture in the pan, and put the rest of the mozzarella slices on top.  Bake it up, and then (here comes the hardest part) you need to let it cool for about 15 minutes to give it the chance to firm up and behave like a proper cake.  When the 15 agonizing minutes are over, pop open the sides of the pan and slide it onto a cake plate and carry it triumphantly into your dining room.

And if you are not like me and actually DON’T make more spaghetti than one family could possibly eat in one sitting, you can go ahead and make spaghetti specifically FOR this recipe…just make sure you cool it off by running cold water on it before you use it.  And then please come over and organize my refrigerator, because you are a more highly evolved kitchen being than I am.

Last but not least, since you are on a roll with dramatic cakes, I highly recommend a Triple Threat Cake for dessert (click here for that one.)  After all…in for a penny, in for a pound.  Eat cake!!

Spaghetti Torte
Serves: 8 slices
  • 1 pound uncooked spaghetti
  • ½ cup grated Parmesan cheese
  • ½ cup ricotta cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon dried oregano
  • 4 eggs, beaten well
  • ¼ cup chopped fresh basil
  • I pint cherry tomatoes, cut into quarters
  • ½ pound mozzarella cheese (preferably fresh), cut into thin slices
  1. Preheat oven to 350. Spray a 9x3 inch springform pan with cooking spray.
  2. Cook spaghetti according to package directions. Rinse with cold water, and drain.
  3. Combine Parmesan cheese, ricotta cheese, oregano, salt, pepper and eggs in a big mixing bowl. Pour in the beaten eggs and toss the whole thing together until the spagetti is well coated. Stir in half the cherry tomatoes.
  4. Press half the spaghetti mixture in bottom of springform pan. Sprinkle with half the fresh basil, and layer half the mozzarella slices on top. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining cheese.
  5. Bake for 30 minutes. Let it cool for about 15 minutes, then release and remove the side of the springform pan and place the pie on a serving dish if you like. Serve by cutting it into slices.


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  1. says

    I’m generally pretty good about eating leftovers the plain and boring way. But I’ll SO be making spaghetti specifically for this. I bet leftovers of this will be AWESOME.

  2. Leslie says

    OMG … my Italian ‘mom’ (the mom of a great friend!) used to make this from leftover pasta regularly. So good!!!

  3. says

    Unfortunately my Italian husband never leaves any pasta leftovers, no matter how much I cook so this would have to be a specifically made dish. I can think of all sorts of extra ingredients which could vary this to change the look of it. Another great dish.

  4. says

    I understand your tendency to make extra. I do it all the time for the same reason. Love your spaghetti dish and your fur buddy is super cute!!!

  5. says

    Cool coincidence, I just blogged about a similar “Mom used to make” recipe, but mine is called Spaghetti Pancake. I have the same problem in that I never have any leftover spaghetti, so I always make it fresh for this recipe.

  6. ruthie says

    I used to put my leftover spaghetti with meat sauce into loaf pan, really weight it down so it’s nice and solid, then refrigerate. The next morning, I slice it, saute it (careflly) in olive oil and serve with a topping of pancetta/bacon and a nice poached egg. I also like to take slices along for a picnic with antipasti, salad and bread. I have to admit that cake never crossed my mind, but we’re on the same track. 😉

    • Kate says

      Wow! I absolutely LOVE this idea…I am going to deliberately make extra spaghetti with meat sauce next time so that I can do this!

      • ruthie says

        Now that I think about it, put that fried spaghetti on some nice bitter greens, frizzled or fresh. Bitter greens and poached eggs are sooo good together. In fact, haven’t you done that before???

  7. Stephen says

    I followed the direction and it is a great dish. My problem is that the center is watery and falls apart. The edges are firm and the spaghetti holds together. I can’t figure what I did wrong. Any explanations?

    • Stephen says

      My wife thinks that the spaghetti may have sat in cold water too long before I made the egg mixture.

      • Kate says

        That’s definitely possible – you need the eggs to cook thoroughly throughout to hold it together, so if the spaghetti was cold, they might not have gotten warm enough to cook all the way through. I hope you’ll give it another try the next time you have some leftover pasta!

        • Stephen says

          I will certainly try it again, it was delicious. To be honest, I never have 1 pound of spaghetti left over, we rarely MAKE more than a pound. I made this from a fresh batch and it made a very large “cake”. Can I cut the recipe down to, maybe even as little as a 1/4 pound? Maybe a Spaghetti pie?

          • Kate says

            I don’t see why not…you could also try it in individual serving ramekins…I’d just cut the cooking time down a bit, maybe to about 20 minutes or so.


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