Spaghetti Torte
Elevate your pasta night with this stunning Spaghetti Torte—a savory, golden-baked creation that combines the comfort of spaghetti with the elegance of a layered pie. Perfectly al dente spaghetti is folded into a luscious mixture of eggs, Parmesan, and heavy cream, then blended with melty mozzarella, juicy cherry tomatoes, and aromatic garlic. Baked in a breadcrumb-coated springform pan, this dish boasts a crispy, golden crust while staying rich and creamy inside. Topped with fresh basil and extra gooey mozzarella, this spaghetti pie is as visually striking as it is delicious. Easy to slice and serve, it's the ideal centerpiece for family dinners or gatherings alike. This recipe is destined to become a go-to for anyone who loves innovative twists on Italian classics!
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Recipe Information
Ingredients
- 350 g spaghetti
- 3 large eggs
- 100 g grated Parmesan cheese
- 120 ml heavy cream
- 240 g mozzarella cheese
- 150 g cherry tomatoes
- 10 leaves fresh basil leaves
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 clove minced garlic
- 50 g breadcrumbs
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch springform pan with 1 tablespoon of olive oil and coat the sides and bottom evenly with breadcrumbs. Set aside.
Cook the spaghetti in a large pot of salted boiling water according to package instructions, until just al dente. Drain and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until smooth.
Chop half of the mozzarella cheese into small cubes, reserving the rest for topping. Cut the cherry tomatoes in half.
Add the cooked and slightly cooled spaghetti to the egg and cream mixture. Mix well to coat the pasta.
Stir in the cubed mozzarella cheese, minced garlic, and half of the cherry tomatoes into the spaghetti mixture.
Transfer the spaghetti mixture into the prepared springform pan, pressing down gently to create an even layer.
Top the spaghetti mixture with the remaining mozzarella cheese (either shredded or sliced) and the rest of the cherry tomatoes, cut side up. Drizzle with the remaining olive oil.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
Remove from the oven and allow the torte to cool for 5-10 minutes before running a knife along the edges and carefully removing the springform pan.
Garnish the top with fresh basil leaves before slicing and serving warm. Enjoy!
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 6653 mg | 289% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.1 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2857 mg | 220% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
