Baked spaghetti cake

Baked spaghetti cake

This gluten-free baked spaghetti cake recipe makes a different but delicious light meal - great for lunch.

By , 21 September 2015
Baked spaghetti cake
  • Ready in: 55 mins
  • Serves: 6
  • Price: £1.09 per serving
Nutritional Info
Each 382g serving contains
  • Fat med
    20.2g
    29%
  • Saturates high
    9.6g
    48%
  • Sugars low
    5.7g
    6%
  • Salt low
    0.76g
    13%
  • Energy 1905KJ 455KCAL
    23%
of your reference intake.
Typical energy values per 100g: 499kJ/119kcal.
Ingredients
  • Oil, for greasing
  • 2 red peppers, quartered and de-seeded
  • 300g Free from Spaghetti
  • 160g baby spinach
  • 250g tub ricotta
  • 4 large eggs
  • 100ml milk
  • 125g extra mature Cheddar, grated
  • 1 red chilli, de-seeded and finely chopped
  • 8 sun-dried tomatoes, well drained, roughly chopped
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round, deep cake tin – not loose-based or the mixture will run out.

  • Grill the peppers, skin-side up, until the skin blackens. Put in a plastic bag, then seal - this helps loosen the skin. Once cool, peel and cut into small pieces.

  • Meanwhile, boil the pasta for 9 minutes. Drain well, then put in a large bowl.

  • Cook the spinach in a dry frying pan, stirring, until it wilts. Add to the spaghetti.

  • Beat the ricotta and eggs with a fork until smooth. Stir in the milk, then add to the pasta mixture.

  • Add the rest of the ingredients and stir. Put in the tin and bake for 30 minutes, or until set in the middle.