I made the spaghetti cake for the first time on a day when I wanted something hearty and different from the usual quick pasta. The recipe is practical when you want to use up some cheese, sun-dried tomatoes, and baby spinach that you have in the fridge. It has an interesting texture, with a crispy exterior and a soft interior, and the idea of baking it in a dish and slicing it makes it suitable for both lunch and a meal with several people.
Quick Info
Total Time: 55-60 minutes
Preparation Time: 15-20 minutes
Baking Time: 40 minutes
Servings: 6
Difficulty: Medium
Recipe Type: Baked Pasta, Main Course
Ingredients
400 g spaghetti
600 ml heavy cream
4 eggs
150 g sun-dried tomatoes
80 g grated Gouda cheese
80 g diced Brie cheese
2 handfuls of grated Parmesan
2 handfuls of baby spinach
5-6 sage leaves
A little olive oil
1 small cube of butter
Sea salt
Pepper
Instructions
1. Boil the pasta in plenty of salted water. Add it to the water only when it's boiling and let it cook for two minutes less than the time indicated on the package. Drain well.
2. In a large bowl, beat the eggs with the heavy cream, adding salt and pepper to taste.
3. Incorporate the grated Gouda cheese, two handfuls of Parmesan, and almost all the Brie cheese, but save four small cubes of Brie for later. Add the baby spinach and finely chopped sun-dried tomatoes. Mix everything together.
4. Pour the drained pasta over the mixture and stir until well combined.
5. Grease a round baking dish (23 cm in diameter) with butter. Pour in the mixture and level it gently.
6. Place the dish in a preheated oven at 180°C for 30 minutes, until it develops a slightly golden crust.
7. Meanwhile, place the sage leaves with a little olive oil in a mortar and gently crush them. Don’t break them completely, just enough to release their aroma.
8. Remove the dish after 30 minutes. Using the back of a spoon, create 4-5 small indentations on the surface. Place a sage leaf and a cube of Brie in each indentation.
9. Return the dish to the oven for another 10 minutes.
10. Take the dish out and let it cool for 10-15 minutes before slicing.
Why I Make This Recipe Often
I love it because I can use what I have on hand, it's filling, and it slices easily. It works well for meals with friends or as lunch for several days. The crispy texture on the edges and the soft interior are what keep me coming back to this recipe.
Tips and Variations
Tips
- For a firmer texture when slicing, let the spaghetti cake cool for at least 10-15 minutes before cutting.
- Use a springform pan if you have one, but a classic round dish works too.
- Don’t skip greasing the dish with butter; it helps the pasta release after baking.
Substitutions
- Gouda cheese can be replaced with cheese like Edam or Cheddar.
- Instead of Brie, you can use another type of creamy cheese, but the flavor will be slightly different.
- If you don’t have baby spinach, you can omit it or use a bit of arugula.
Variations
- You can add some sliced olives or finely chopped roasted peppers.
- If you prefer a meatless version, this recipe is already vegetarian.
- It can also be made with other long pasta if you don’t have spaghetti.
Serving Ideas
- It’s good warm or at room temperature, sliced, with a simple salad on the side.
- It can also be packed for lunch, holding its shape quite well.
- For a more festive look, sprinkle additional Parmesan on top before baking.
Frequently Asked Questions
Can I use other types of pasta, not just spaghetti?
Yes, linguine or tagliatelle work too, but the final result may look slightly different.
Is Brie mandatory, or can I leave it out?
Brie adds a creamy texture, but if you don’t have it, you can use another soft cheese or double the amount of Gouda.
Can the recipe be made without eggs?
The eggs bind the mixture. If you don’t use eggs, the texture will be much softer and won’t hold together as well when sliced.
What if I don’t have fresh sage?
If you don’t have fresh sage, you can omit it or replace it with a bit of oregano or fresh basil, but the flavor will be different.
Nutritional Values
Estimate per serving:
Calories: approx. 480-520 kcal
Protein: 20-22 g
Carbohydrates: 45-50 g
Fat: 24-28 g
Values are approximate and depend on the types of cheese and cream used. It’s a hearty recipe, with plenty of protein and carbohydrates.
Storage and Reheating
The spaghetti cake keeps well in the fridge, covered, for 2-3 days. For reheating, the easiest way is in the oven or microwave. The texture holds up quite well, although the edges may not be as crispy as when fresh. If it lasts longer, it can also be eaten at room temperature, as a main dish or snack.
Quick Info
Total Time: 55-60 minutes
Preparation Time: 15-20 minutes
Baking Time: 40 minutes
Servings: 6
Difficulty: Medium
Recipe Type: Baked Pasta, Main Course
Ingredients
400 g spaghetti
600 ml heavy cream
4 eggs
150 g sun-dried tomatoes
80 g grated Gouda cheese
80 g diced Brie cheese
2 handfuls of grated Parmesan
2 handfuls of baby spinach
5-6 sage leaves
A little olive oil
1 small cube of butter
Sea salt
Pepper
Instructions
1. Boil the pasta in plenty of salted water. Add it to the water only when it's boiling and let it cook for two minutes less than the time indicated on the package. Drain well.
2. In a large bowl, beat the eggs with the heavy cream, adding salt and pepper to taste.
3. Incorporate the grated Gouda cheese, two handfuls of Parmesan, and almost all the Brie cheese, but save four small cubes of Brie for later. Add the baby spinach and finely chopped sun-dried tomatoes. Mix everything together.
4. Pour the drained pasta over the mixture and stir until well combined.
5. Grease a round baking dish (23 cm in diameter) with butter. Pour in the mixture and level it gently.
6. Place the dish in a preheated oven at 180°C for 30 minutes, until it develops a slightly golden crust.
7. Meanwhile, place the sage leaves with a little olive oil in a mortar and gently crush them. Don’t break them completely, just enough to release their aroma.
8. Remove the dish after 30 minutes. Using the back of a spoon, create 4-5 small indentations on the surface. Place a sage leaf and a cube of Brie in each indentation.
9. Return the dish to the oven for another 10 minutes.
10. Take the dish out and let it cool for 10-15 minutes before slicing.
Why I Make This Recipe Often
I love it because I can use what I have on hand, it's filling, and it slices easily. It works well for meals with friends or as lunch for several days. The crispy texture on the edges and the soft interior are what keep me coming back to this recipe.
Tips and Variations
Tips
- For a firmer texture when slicing, let the spaghetti cake cool for at least 10-15 minutes before cutting.
- Use a springform pan if you have one, but a classic round dish works too.
- Don’t skip greasing the dish with butter; it helps the pasta release after baking.
Substitutions
- Gouda cheese can be replaced with cheese like Edam or Cheddar.
- Instead of Brie, you can use another type of creamy cheese, but the flavor will be slightly different.
- If you don’t have baby spinach, you can omit it or use a bit of arugula.
Variations
- You can add some sliced olives or finely chopped roasted peppers.
- If you prefer a meatless version, this recipe is already vegetarian.
- It can also be made with other long pasta if you don’t have spaghetti.
Serving Ideas
- It’s good warm or at room temperature, sliced, with a simple salad on the side.
- It can also be packed for lunch, holding its shape quite well.
- For a more festive look, sprinkle additional Parmesan on top before baking.
Frequently Asked Questions
Can I use other types of pasta, not just spaghetti?
Yes, linguine or tagliatelle work too, but the final result may look slightly different.
Is Brie mandatory, or can I leave it out?
Brie adds a creamy texture, but if you don’t have it, you can use another soft cheese or double the amount of Gouda.
Can the recipe be made without eggs?
The eggs bind the mixture. If you don’t use eggs, the texture will be much softer and won’t hold together as well when sliced.
What if I don’t have fresh sage?
If you don’t have fresh sage, you can omit it or replace it with a bit of oregano or fresh basil, but the flavor will be different.
Nutritional Values
Estimate per serving:
Calories: approx. 480-520 kcal
Protein: 20-22 g
Carbohydrates: 45-50 g
Fat: 24-28 g
Values are approximate and depend on the types of cheese and cream used. It’s a hearty recipe, with plenty of protein and carbohydrates.
Storage and Reheating
The spaghetti cake keeps well in the fridge, covered, for 2-3 days. For reheating, the easiest way is in the oven or microwave. The texture holds up quite well, although the edges may not be as crispy as when fresh. If it lasts longer, it can also be eaten at room temperature, as a main dish or snack.