When I saw this baked spaghetti cake recipe (like a spaghetti frittata) in ASDA magazine I tore it straight out. It looked tasty and interesting, and I thought it would appeal to my kids, who pretend spaghetti is worms! My kid-friendlier version contains spaghetti, eggs, cheese, asparagus, spinach, dried herbs and chorizo (optional). You could experiment with it further – it would work with lots of different vegetables and is a great way of using up leftovers.
My kids enjoyed helping to make the cake, breaking the eggs, pouring the ingredients in, stirring, and ‘painting’ (greasing) the cake tin. The result was as tasty and interesting as I thought it would be, and I was very impressed at how well the cake held together, with a slightly crispy top and a firm, creamy middle. It would also work well cold in a picnic.
The cake takes about 15 mins to prepare (or longer if the kids are helping!) and 40 mins to cook. The ingredients come to about £6 in total and provide 6-8 servings.
We cut the cake in to wedges once out of the oven. We all enjoyed it, apart from my oldest son, who wasn’t so sure. 3 out of 4 is a success in my book though!
Baked Spaghetti Cake (serves 6-8 people)
Butter/marge, for greasing
300g spaghetti (can be gluten-free spaghetti)
200g soft cheese (e.g. Philadelphia or cheaper alternative – I use the value soft cheese)
Shake dried mixed herbs
125g cheddar cheese, grated
Very large handful of asparagus tips, chopped small
Optional – handful finely chopped chorizo
Optional – salt and pepper
Preheat the oven to 190 degrees/gas mark 5. Grease a (roughly) 23cm round cake tin.
Boil the spaghetti as per the pack instructions. Drain well and put in a large bowl.
Beat the soft cheese and eggs with a fork until smooth and shake over some dried herbs. Add to the spaghetti. Stir in the cheddar cheese, asparagus, spinach and chorizo. Season with salt and pepper if you like, mix well and pour the mixture in to the cake tin. Cook for 30-45 mins (this will vary according to your oven), until the cake is pretty set and the top is a little golden and crispy. Wait five mins then cut in to wedges and eat.