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Spaghetti cake recipe

Spaghetti cake recipe

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Have fun with the kids and make this savoury cake out of spaghetti! It's packed full of flavour and delicious ingredients like cherry tomatoes, spinach and cheese. See method

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 466 calories / serving

Ingredients

  • 150ml (5fl oz) half-fat crème fraiche
  • 150ml (5fl oz) single cream
  • 4 medium eggs
  • 2 tbsp finely grated Parmesan
  • 60g (2oz) mature cheddar, grated
  • 300g spaghetti
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 6 rashers smoked streaky bacon, chopped
  • 200g (7oz) baby-leaf spinach
  • 50g cherry tomatoes, halved
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1950kj
    466kcal     23%

  • Fat

    24g 35%

  • Saturates

    11g 56%

  • Sugars

    7g 7%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 44.4g Protein 20.4g Fibre 4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, mix together the crème fraiche, single cream, eggs and half the cheeses. Season and set aside. Kids will love doing this.
  2. Bring a large pan of salted water to the boil and cook the spaghetti until it is almost cooked but still with a good bite – 2 or 3 minutes less than the suggested cooking time on the packet. Drain, run under cold water to stop it cooking, drain again and set aside.

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  3. Heat a dash of olive oil in a 24cm ovenproof frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the bacon and fry for another 3-4 minutes, or until golden. Add the spinach and allow to wilt for a minute or 2. Remove from the heat, then mix this and the cooked spaghetti with the cream mix. Kids will love mixing everything together in a big bowl.

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  4. Add a little more olive oil to the frying pan, tip in the mixture and level the surface. Top with the remaining cheese and the halved cherry tomatoes. Bake for 25-30 minutes, or until golden on top and the filling has almost set. Remove from the oven and leave to cool in the frying pan for 10 minutes.
  5. Slide out onto a serving plate and cut into wedges. Serve with a green salad.

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