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!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until smooth.

Step 4

Chop half of the mozzarella cheese into small cubes, reserving the rest for topping. Cut the cherry tomatoes in half.

Step 5

Add the cooked and slightly cooled spaghetti to the egg and cream mixture. Mix well to coat the pasta.

Step 6

Stir in the cubed mozzarella cheese, minced garlic, and half of the cherry tomatoes into the spaghetti mixture.

Step 7

Transfer the spaghetti mixture into the prepared springform pan, pressing down gently to create an even layer.

Step 8

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.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.

Step 10

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.

Step 11

Garnish the top with fresh basil leaves before slicing and serving warm. Enjoy!

Nutrition Facts

Serving size	(1053.2g)

Amount per serving	% Daily Value*
Calories	2548.1

Total Fat 153.3g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 376mg	0%
Sodium 6653.4mg	0%
Total Carbohydrate 165.6g	0%
Dietary Fiber 10.3g	0%
Total Sugars 15.1g
Protein 125.9g	0%

Vitamin D 38.4IU	0%
Calcium 2857.1mg	0%
Iron 9.7mg	0%
Potassium 834.6mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 19.8%

Carbs: 26.0%