Recipe: Spaghetti Cake with Spinach, Cheese and Tomatoes

by Mummy's Kitchen

I was supposed to prepare a carbs dish for a birthday celebration and it was mind–boggling, especially when the accompanying dishes ordered by my friends were signature dishes from cafés/restaurants. I wanted something special so I thought what could be better than making a cake (a Spaghetti cake) for this special occasion!!

Everyone was of course very curious when I mentioned that I would be preparing a Spaghetti cake as no one had tasted it before. It was basically like Spaghetti Carbonara in a cake form with a crunchy top. I was very delighted that the cake was very well received that night. I hope you are curious and will start baking one for yourself soon!!

If you like this recipe, be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 5 to 6 persons

Ingredients:

300ml double cream/thicken cream

3 eggs

Some grated Parmesan

120g grated cheddar

400g spaghetti

2 tablespoons olive oil

1 onion, finely sliced

6-8 rashers streaky bacon, chopped

50g ham, cut into small pieces

200g baby-leaf spinach

50g cherry tomatoes, quartered

Pinches of salt and pepper

Basil

Method

Preheat the oven to 180°C/350°F

Preparation for the Spaghetti:

  1. In a large pot, add water and boil.
  2. Add the spaghetti and cook till almost al dente (less than the suggested cooking time on the packet).
  3. Remove and run it under cold water to stop it from cooking.
  4. Drain and set aside.

Preparation for the rest of the Ingredients:

  1. Rinse the basil leaves and set aside to dry.
  2. In a pan, heat up some olive oil.
  3. Add the onions and fry for 3-4 minutes, or until softened.
  4. Add the bacon and fry for another 3-4 minutes or until golden.
  5. Remove from heat and set aside.
  6. In a large mixing bowl, add in the eggs, cream and 80g of cheddar cheese. Stir to blend them together.
  7. Mix in the tomatoes, bacon, ham, and spinach into the cream mixture.
  8. Season with salt and pepper.
  9. Add the cooked spaghetti into the mixture and ensure that the spaghetti is well coated with the mixture of ingredients.
  10. Lightly coat the loose cake tin with olive oil and press some cheddar cheese to the side of the tin and the bottom.
  11. Then pour in the spaghetti mixture and level the surface. Top with the remaining cheddar cheese and the grated Parmesan.
  12. Bake for 20 minutes and remove from oven. Press in the basil leaves.
  13. Bake for another 5 to 10 minutes or until the top is golden and the filling has set.
  14. Remove from the oven and cool for about 10 minutes.
  15. Slide out onto a serving plate, cut into wedges and serve.

Tags:            
Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

Leave a Reply