Mediterranean style spaghetti cake

Spaghetti cake is your answer if you’re tired of the same old spaghetti dishes and looking to impress your guests with a unique and delicious twist on traditional spaghetti casserole. This mouthwatering baked dish is sure to become a family favorite, perfect for any occasion.

Spaghetti cake quickly became a staple in my household after I discovered it, surpassing traditional spaghetti as my go-to recipe for family gatherings and potlucks. Not only is this dish delicious, but it’s also visually stunning and easy to make.

The combination of creamy double cream, tangy cheddar cheese, and rich goat cheese creates a flavorful base for this creamy baked spaghetti. The addition of fresh spinach, spicy chili peppers, and sweet sun-dried tomatoes add depth and balance to the dish. And the final touch of crispy sage leaves on top adds a pop of flavor and texture. The end result is a beautiful and indulgent spaghetti cake recipe that will have your guests asking for your secret.

But what makes this spaghetti cake truly special is its versatility. You can customize it to your liking by adding your favorite vegetables, proteins, or cheese. Not only is this baked creamy spaghetti a tasty option for family dinners, but it’s also perfect for meal prep. You can make a large batch of this dish and portion it out for easy and delicious lunches throughout the week.

How to make spaghetti cake

Ingredients you’ll need

• Double cream: Rich and creamy, this ingredient adds moisture and decadence.
• Cheddar cheese: Provides a sharp, tangy flavor that complements the creamy double cream.
• Eggs: Help to bind all the ingredients together, ensuring the cake holds its shape.
• Crumbly goat cheese: Adds a tangy depth and richness to the flavor profile.
• Baby spinach: Introduces a fresh, slightly earthy taste, and adds a pop of color.
• Fresh chili pepper, both red and green: Offers a kick of heat and a burst of fresh flavor.
• Sun-dried tomatoes: Give a sweet, tart taste that contrasts beautifully with the creamy and spicy elements.
• Cooked spaghetti: The main ingredient that brings everything together, providing a familiar texture and taste.
• Butter: Used to grease the pan and add a hint of richness.
• Fresh sage: Adds a light pine-like aroma and earthy flavor.
• Salt and pepper: Seasonings that enhance all the other flavors in the cake.

Substitutes

• For a lighter version, half and half can replace double cream.
• Any semi-hard cheese can work in place of cheddar for a different flavor profile.
• Spinach can be substituted with kale for a heartier green.
• For those who prefer a milder dish, bell peppers can replace chili peppers.

Equipment

• Mixing bowl: For combining your wet and dry ingredients thoroughly.
• Pasta pan: To cook the spaghetti to perfection.
• Cutting board and cheese grater: Essential for prepping your cheeses and chopping your vegetables.
• Whisk: For mixing the eggs and double cream smoothly.
• Cake pan with removable bottom: A key piece of equipment that allows for easy removal of the spaghetti cake once baked.

Instructions to make the baked spaghetti

Preparations:

1. Cook the spaghetti according to package instructions and set aside.
2. Grate most of the cheese, reserving a few cubes of goat cheese for later.
3. Wash and roughly chop the baby spinach.
4. Remove seeds from chili peppers and finely chop them.
5. Roughly chop sun-dried tomatoes.
6. Preheat your oven to 350°F.

Cooking:

1. In a large mixing bowl, whisk together the double cream and eggs with a pinch of salt and pepper.
2. Add the grated cheddar cheese, most of the goat cheese, spinach, chili peppers, sun-dried tomatoes, and cooked spaghetti to the bowl. Gently stir to combine well.
3. Melt the butter in a cake pan, swirling it around to coat the base. Alternatively, you can line the pan with parchment paper.
4. Slowly pour the spaghetti mixture into the pan, using a spoon to even out the surface.
5. Bake for 30 minutes or until the top starts to crisp.
6. Remove from the oven and use the back of a spoon to make small indents.
7. Press sage leaves and remaining goat cheese cubes onto the top of the cake.
8. Return to the oven and bake for an additional 10 minutes, until crispy and golden brown.
9. Remove from the oven and let it rest for a few minutes before serving.

Tips

• If you want to make the top of your spaghetti cake more crisp, you can broil it for a few minutes after baking.
• To easily remove the spaghetti cake from the pan, run a knife around the edge before removing the sides of the pan.

Recipe variations

• Vegan option: Use a plant-based double cream alternative and omit the eggs. Add in your choice of vegan cheeses, vegetables, and protein for a delicious vegan version.
• Meat lovers: Feel free to add cooked meat like ground beef or Italian sausage to the mixture before baking for added protein and flavor.
• Add more flavor with some cooked bacon or prosciutto crumbled on top before baking.
• For a seafood twist, add a can of drained and flaked tuna to the mixture before baking.

What to serve with spaghetti cake

• Garlic bread: The perfect side dish for mopping up any extra sauce from the spaghetti cake.
• Salad: A fresh green salad with a light vinaigrette pairs well with the richness of the spaghetti cake.
• Sparkling lemonade or non alcoholic sangria: A refreshing and light drink complements the spicy and savory flavors of the dish.

Frequently asked questions

Can I make this dish ahead of time?

Yes, you can prepare the spaghetti cake up to a day in advance, cover with foil and refrigerate. When ready to serve, bake it in the oven for 10-15 minutes until heated through.

How do I store leftover spaghetti cake?

Store any remaining spaghetti cake in an airtight container in the refrigerator for up to 3 days.

Is this dish freezer-friendly?

Yes, you can freeze the baked spaghetti cake. Make sure to let it cool completely before slicing and freezing individual portions. Thaw in the fridge overnight before reheating in the oven or microwave.

More pasta recipes you’ll enjoy

• Baked spaghetti casserole
• Chicken Alfredo pasta
• Instant Pot Thai peanut noodles
• Cheesy baked spaghetti
• Cheese spinach pasta bake

Serving size

This recipe makes about 8 generous slices of spaghetti cake or 10 slimmer slices. You can adjust the recipe to fit your needs using the recipe card below. Make sure you use the proper baking dish.

I hope you enjoy making and eating this delicious spaghetti cake! Let me know in the comments below how it turned out for you, and feel free to share any variations or substitutions you tried. Don’t forget to sign up for my newsletter to receive more tasty recipes like this one straight to your inbox. Happy cooking!

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

1x2x3x

Spaghetti cake with sun dried tomatoes, goat cheese and baby spinach

Discover the delicious spaghetti cake - a unique take on classic spaghetti casserole, sure to impress guests and become a family favorite!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: baked creamy spaghetti, creamy baked spaghetti, spaghetti cake, spaghetti cake recipe

Servings: 8 slices

Calories: 704kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 2 1/2 cups double cream
• 4 large eggs
• 2/3 cup Cheddar cheese grated
• 2/3 cups goat cheese crumbly
• 1 1/2 cups baby spinach
• 1 fresh red chili small
• 1 fresh green chili small
• 1 cup sun dried tomatoes in oil
• 2 2/3 cups spaghetti cooked
• 1 teaspoon butter
• 2-3 sprigs sage leaves
• salt and pepper to taste

Equipment

• mixing bowl
• pasta pan
• whisk
• cutting board
• cheese grater
• cake pan with removable bottom

Instructions

• Cook pasta as instructed on the package. Grate most cheese, leaving a few cubes of goat cheese aside. Wash and chop baby spinach. Remove seeds from chili and chop finely. Chop sun dried tomatoes. Preheat the oven to 350°F
  
• In a large bowl beat the double cream and eggs with a pinch of salt and pepper.
  
• Add the grated Cheddar, most of the goat cheese, the spinach, chilli, and sun-dried tomatoes.
  
• Add the cooked spaghetti.
  
• Gently stir to mix well.
  
• Melt the butter in a frying pan (I used a cake mold), around 27 cm = 11 inches in diameter, and swirl it around so the base of the pan is nicely coated (you can coat with parchment paper if you prefer). Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
  
• Bake in the hot oven for 30 minutes or so until it starts to crisp on top.
  
• Take it out of the oven and use the back of a spoon to make small indents. Press sage leaves and small cubes of the remaining cheese on cake top. Return to the oven and cook for 10 more minutes or so, until crisp. Remove and leave to rest for a few minutes.
  

Video

Nutrition

Serving: 1slice | Calories: 704kcal | Carbohydrates: 66g | Protein: 22g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 185mg | Sodium: 252mg | Potassium: 554mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2275IU | Vitamin C: 25mg | Calcium: 185mg | Iron: 2mg

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!