Spaghetti Cake

Spaghetti Cake

This savoury dinner cake is made with just six ingredients. It's packed full of flavour and delicious ingredients like cherry tomatoes, spinach and cheese. 

 

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6 people

Preparation

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.

Cook the spaghetti until it's almost cooked but not 100% soft – 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.

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.
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.



Ingredients

150ml half-fat crème fraiche
150ml single cream
4 medium eggs
2 tbsp finely grated Parmesan
60g mature cheddar, grated
300g spaghetti
1 tbsp olive oil
1 onion, finely sliced 
6 rashers smoked streaky bacon, chopped
200g baby-leaf spinach
50g cherry tomatoes, halved



Ingredients

150ml half-fat crème fraiche
150ml single cream
4 medium eggs
2 tbsp finely grated Parmesan
60g mature cheddar, grated
300g spaghetti
1 tbsp olive oil
1 onion, finely sliced 
6 rashers smoked streaky bacon, chopped
200g baby-leaf spinach
50g cherry tomatoes, halved



Preparation

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.

Cook the spaghetti until it's almost cooked but not 100% soft – 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.

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.
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.