My mother-in-law recently gifted me a German cookbook with a recipe for spaghetti casserole. It sounded delicious, so I translated it and gave it a try. After making a few adjustments I baked it in a spring-form pan, turned it into a spaghetti pie and the result was so good. It's pretty easy to make. I've made it twice in the last two weeks, each time, it’s been a hit! This savoury spaghetti cake is bursting with flavour, has a lovely texture, is moist, and absolutely delicious.
Recipe:
Ingredients:
400g spaghetti pasta
200g cherry tomatoes, quartered
200g fresh mushrooms, chopped
200g chorizo or salami, chopped
6 eggs
1 cup (250ml) milk
300ml sour cream
1 tablespoon oregano (or Italian herbs)
1 teaspoon salt
1 teaspoon black pepper
250g (or more) grated cheese (cheddar, mozzarella or a combination)
Shredded Parmesan (optional)
Instructions:
1. Cook the Pasta:
Generously salt a big pot of boiling water.
Add spaghetti and cook according to the package instructions for al dente.
Drain the pasta in a colander, rinse well under cold water, and set aside.
2. Prepare the Spring-form Pan:
Use spray oil to coat the base of a 26cm spring-form pan, then cover with a sheet of baking paper.
Secure the ring and trim any excess paper.
Take two large sheets of aluminium foil, overlap them, and place the pan in the middle.
Mold the foil up the sides of the pan and tightly secure it.
Spray the insides of the ring with spray oil and line it with strips of baking paper.
3. Prepare the Add-ins:
Quarter 200g cherry tomatoes and chop 200g fresh mushrooms. Combine them in a bowl.
Chop 200g of chorizo or salami into small pieces and add to the bowl.
4. Make the Sauce:
In a bowl, whisk together 6 eggs, 1 cup (250ml) milk, 300ml sour cream, 1 tablespoon oregano (or Italian herbs), 1 teaspoon salt, and 1 teaspoon black pepper.
5. Assemble the Cake:
In your largest bowl, mix the cooked pasta with the egg mixture and add-ins.
Pour the mixture into the prepared spring-form pan.
6. Top with Cheese:
Generously coat the top of the cake with 250g (or more) of grated cheese.
Optionally, fill any gaps with shredded Parmesan.
7. Bake:
Preheat the oven to 180°C (350°F) fan.
Cover the pan with a sheet of aluminium foil (spray the underside with oil to prevent sticking).
Bake for 1 hour, then remove the foil and bake uncovered for another 20 minutes or until golden brown.
8. Cool and Serve:
Let the cake cool for about 10 minutes before removing the foil and parchment paper.
For best results, let it settle in the tin for 15 minutes before removing the outer ring.
Slice into wedges and serve with tomato sauce, tomato relish, mayo, or enjoy by itself.
Tomato Sauce:
Pour a jar of passata into a pot and fill the jar with water, adding it to the pot as well.
Add a medium onion (peeled and halved), a few bruised garlic cloves, and any fresh herbs you have on hand.
Add a good knob of butter and bring to a boil, then reduce the heat and simmer until thickened.
Season with salt, sugar, and black pepper. Discard the aromatics (onion, herbs, garlic).
This savoury spaghetti cake is truly delicious and pretty simple to make. The most challenging part is lining the pan, but it’s so worthwhile. Thank you so much for watching, and I hope to see you again soon!
Relevant Hashtags:
#spaghettipie #spaghetticake #spaghetti #spaghettirecipe
15 сен 2024
