Spaghetti Torte Food

SPAGHETTI BASIL TORTE

Steps:

• 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.
• Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs 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 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 until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

SPAGHETTI TORTE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions. Rinse with cold water, and drain.
• While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
• Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
• Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

SPAGHETTI TORTE

Steps:

• Spray a 9 x 3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions.
• Rinse spaghetti with cold water and drain.
• In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites.
• Toss with cooked/rinses spaghetti to coat.
• Press half the spaghetti mixture the pan.
• sprinkle with half the basil.
• top with half the tomatoes
• place half the provolone cheese on top of tomatoes.
• Repeat last 4 steps with remaining half of ingredients.
• Bake in preheated 350 (F) degree oven for 30 minutes.
• Let stand about 15 minutes.
• Remove sides of pan.
• Transfer to a serving platter, cut into wedges to serve.

SPAGHETTI BASIL TORTE

Steps:

• 1. Preheat oven to 350 degrees. Spray spring-form pan with no stick cooking spray (olive oil flavored is nice). Cook and drain spaghetti as directed on package.
• 2. Toss spaghetti with Parmesan, ricotta, Italian seasoning, olives, and eggs until spaghetti is well coated. Press half of spaghetti into the bottom of the spring-form pan. Sprinkle with half of basil, half of tomato, and half of cheese. Then spread remaining spaghetti on top of mixture in pan. Layer remaining ingredients in same order as previously done.
• 3. Bake uncovered for 30 minutes until hot and light brown on top. Remove from oven. Let stand for 15 minutes. Remove the pan and cut in slices to serve.

CREAMY MUSHROOM SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
• While the pasta is cooking, melt the butter in a large frying pan on medium heat.
• Add the shallots and cook until transparent (about 3-4 minutes). Add the mushrooms cook for another minute.
• Add the garlic and cook another minute. Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).
• Drain the pasta and reserve some of the pasta water.
• Add the pasta to the sauce and toss to coat, adding the reserved water as needed.
• Serve immediately with grated cheese.

EGG AND BACON SPAGHETTI

Steps:

• Cook the pasta in a pot of salted boiling water for 10 minutes, or according to the package instructions, until al dente. Add the peas to the pot for the final 3 minutes of cooking, returning the water to the boil.
• While the pasta is cooking, put the pancetta or bacon pieces into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes or until lightly browned and crispy. If necessary, drain off the excess fat from the pan, leaving about 1 tsp (5 mL). Add the scallions to the pan and cook gently for 1 minute or until just soft.
• Put the Parmesan cheese into a bowl with the eggs and ricotta cheese. Season with ground black pepper and beat together with a fork.
• Drain the spaghetti and peas, and return them to the hot, empty pot with the pancetta or bacon and scallions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta. Turn into a serving bowl and serve sprinkled with more Parmesan cheese.

SPAGHETTI TORTE

Steps:

• Heat oven to 350°. Spray springform pan, 9x3 inches, 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.1 Serving: Calories 325 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 20mg Sodium 280mg Carbohydrate 48g (Dietary Fiber 2g) Protein 17g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.