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Spaghetti Basil Torte

Prep 15 min
Total 60 min
Servings 8

This impressive looking torte is deceptively easy to make and a perfect dish to serve when you're entertaining. If you like ripe olives, add a can (four ounces) of sliced ripe olives to the spaghetti mixture. Serve with whole green beans and warm crusty bread. MORE+ LESS-

By Betty Crocker Kitchens

December 31, 2009

Ingredients

package (16 ounces) spaghetti

1/2

cup grated Parmesan cheese

1/2

cup ricotta cheese

tablespoon Italian seasoning

eggs, beaten

1/4

cup chopped fresh or 1 1/2 teaspoons dried basil leaves

medium tomatoes, each cut into 5 slices

slices (1 ounce each) provolone cheese, cut in half

Steps

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1

Heat oven to 350º. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2

Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
3

Press half of the 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.
4

Bake uncovered 30 minutes until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.