Skip to main content

Spaghetti Torte

Image
By

Tried this one the other day. Everyone seemed to like it. A new twist on spaghetti!! The pic is from the recipe book!


1 pkg 16 oz spaghetti (I used angel hair pasta just cause I had it)

1/2 c grated parmesan

1/2 c ricotta cheese

1 T Italian seasoning

4 egg whites

1/4 c chopped fresh or 1 1/2 c dried basil leaves

2 med tomatoes, coursely chopped

4 slices provolone cheese (I used monterey jack) cut into fourths

Spaghetti sauce, if desired


Heat oven to 350 degrees. Spray springform pan, (I used a large pie pan) 9X3 inche, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.


Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices.


Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce.


Labels:

Comments

Post a Comment

Popular posts from this blog

Rhubarb Cake

By
1 1/2 c brown sugar 1/2 c shortning 1 egg Beat till fluffy. 2 c flour 1 t soda Sift together. Add 1/2 t salt and 1 c buttermilk, beat. 1 1/2 c finely cut rhubarb 1 t vanilla Stir in. Sprinkle on topping. Bake at 350 degrees for 35 minutes in greased and lightly floured pan. Topping: 1/2 c sugar 1 t cinnimon. Top with whipped topping.
1 comment
Read more

Best-Ever Lemon Meringue Pie A farm Journal 5-star special

By
Baked 9" pie shell 1-1/2 c sugar 1-1/2 c water 1/2 tsp salt 1/2 c cornstarch 1/3 c water 4 egg yolks slightly beaten 1/2 c lemon juice 3 tbsp butter 1 tsp grated lemon rind 4 egg whites 1/4 tsp salt 1/2 c sugar Combine sugar, 1-1/2 c water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm. For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c sugar, beating until glossy peaks are formed. Stir 2 rounded tbsp. of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling spreading evenly to edge of crust. Bake in slow oven 325...
Post a Comment
Read more

Orange/Carrot Cookies Cecilia Young

By
Cheerful as Kansas sunflowers and kind to the budget--attractive and yummy, too. 1 c. shortening 3/4 c sugar 1 c. mashed cooked carrots 1 egg 1 tsp. vanilla 2 c. sifted flour 2 tsp. baking powder 1/2 tsp. salt Golden Glow Topping  (recipe follows) Cream shortening and sugar until fluffy.  Add carrots, egg and vanilla; mix well. Sift together flour, baking powder and salt; add to carrot mixture; mix well Drop batter by teaspoonfuls about 2" apart unto greased baking sheet. Bake in moderate oven 350 about 20 minutes.  Place cookies on racks to cool.  While warm, spread with Golden Glow Topping.  Makes 5 dozen. Golden Glow Topping: Combine juice of 1/2 orange; grated peel of 1 orange, 1 tblsp. butter or regular margarine and 1 c. sifted confectioners sugar.  Blend until smooth.
1 comment
Read more