Spaghetti Torte Recipes

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

SPAGHETTI TORTE

Steps:

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

SPAGHETTI TORTE

Steps:

• Spray a 9 x 3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions.
• Rinse spaghetti with cold water and drain.
• In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites.
• Toss with cooked/rinses spaghetti to coat.
• Press half the spaghetti mixture the pan.
• sprinkle with half the basil.
• top with half the tomatoes
• place half the provolone cheese on top of tomatoes.
• Repeat last 4 steps with remaining half of ingredients.
• Bake in preheated 350 (F) degree oven for 30 minutes.
• Let stand about 15 minutes.
• Remove sides of pan.
• Transfer to a serving platter, cut into wedges to serve.

GARLIC BREAD PASTA TORTE

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

GREEK PASTA TORTE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Set aside.
• Cook ziti in Dutch oven or large saucepan as directed on package. Drain in colander. Cover to keep warm; set aside.
• Meanwhile, in large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce and cinnamon. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally.
• Heat oven to 350°F. In same Dutch oven, combine 1 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 2 cups milk. Cook over medium heat until mixture boils and is slightly thickened, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
• Beat eggs in medium bowl with wire whisk. Gradually add half of hot milk mixture, stirring constantly. Stir egg mixture back into mixture in dutch oven. Add cheese; mix well. Add cooked ziti; toss gently to coat evenly.
• Place half of ziti mixture in sprayed baking dish. Spoon beef mixture evenly over ziti mixture. Top with remaining ziti mixture. Cover tightly with sprayed foil.
• Bake at 350°F. for 35 to 40 minutes or until edges are bubbly. Meanwhile, in small bowl, mix bread crumbs and butter.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.

SPAGHETTI BASIL TORTE

Steps:

• Heat oven to 350°. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
• Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
• Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomato and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomato and cheese slices.
• Bake uncovered 30 minutes until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.