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Spaghetti Basil Torte

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Dec 31, 2009

Ingredients

  • 1 package (16 ounces) 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 1 1/2 teaspoons dried basil leaves
  • 2 medium tomatoes, each cut into 5 slices
  • 4 slices (1 ounce each) provolone cheese, cut in half

Steps

  • 1
    Heat oven to 350°. 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.

Nutrition

335 Calories, 9g Total Fat, 17g Protein, 48g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
80
Total Fat
9g
Saturated Fat
5g
Cholesterol
75mg
Sodium
270mg
Total Carbohydrate
48g
Dietary Fiber
2g
Protein
17g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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