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Ingredients
| pasta (spaghetti): 1 lb (uncooked) |
| parmesan cheese (grated): 1/2 cup |
| ricotta cheese (whole milk): 1/2 cup |
| Italian seasoning: 1 Tbl |
| eggs: 4 (whites) |
| fresh basil (chopped): 1/4 cup |
| red tomatoes: 2 (chopped) |
| provolone cheese: 4 slices (cut into fourths) |
Spaghetti Torte
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
- Cook spaghetti according to package directions. Rinse with cold water, and drain.
- While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
- Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
- Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.