Spaghetti-Basil Torte
8 servings
Equipment
Ingredients
- 1 package 16 oz spaghetti
- 1 ⁄2 cup grated Parmesan cheese
- 1 ⁄2 cup ricotta cheese
- 1 tablespoon Italian seasoning
- 2 eggs beaten
- 1 ⁄4 cup chopped fresh or 11⁄2 teaspoons dried basil leaves
- 2 medium tomatoes each cut into 5 slices
- 4 slices 1 oz each provolone cheese, each cut in half
Instructions
- Heat oven to 350°F.
- Spray 9-inch springform pan with cooking spray.
- Cook and drain spaghetti as directed on package.
- Rinse with cold water; drain.
- In large bowl, toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
- Press half of spaghetti mixture in bottom of pan.
- Sprinkle with half of the basil.
- Layer with half of the tomato and cheese slices.
- Press remaining spaghetti mixture on top.
- Sprinkle with remaining basil.
- Layer with remaining tomato and cheese slices.
- Bake uncovered 30 minutes or until hot and light brown.
- Let stand 15 minutes.
- Remove side of pan.
- Cut torte into wedges.
Nutritional Information
Calories: 370 kcal