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Spaghetti cake recipe

57 ratings

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

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.
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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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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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.
Slide out onto a serving plate and cut into wedges. Serve with a green salad.