Recipes
Baked spaghetti cake
This gluten-free baked spaghetti cake recipe makes a different but delicious light meal - great for lunch
This gluten-free baked spaghetti cake recipe makes a different but delicious light meal - great for lunch
(15 votes)
Cook: 55 Mins
Serves: 6
Price: £1.09 per serving
Nutritional Information
Each 382g serving contains
Energy
1902kj
455kcal
1902kj
455kcal
23%
Fat
20.2g
20.2g
High
29%
29%
Saturates
9.6g
9.6g
Med
48%
48%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
0.76g
0.76g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
498kj/119kcal
Typical energy values per 100g:
498kj/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
1
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.
2
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.
3
Meanwhile, boil the pasta for 9 minutes. Drain well, then put in a large bowl.
4
Cook the spinach in a dry frying pan, stirring, until it wilts. Add to the spaghetti.
5
Beat the ricotta and eggs with a fork until smooth. Stir in the milk, then add to the pasta mixture.
6
Add the rest of the ingredients and stir. Put in the tin and bake for 30 minutes, or until set in the middle.