Baked spaghetti cake
- 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
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.