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Spaghetti Basil Torte Recipe

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This recipe for Spaghetti Basil Torte, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


1 lb pound uncooked spaghetti
1/2 cup freshly grated Parmesan cheese
1 1/2 cups ricotta cheese
2 Tsp Italian seasoning
2 eggs beaten
1/2 cup chopped fresh basil
3-4 medium tomatoes (thinly sliced)
8 oz. provolone cheese, grated
Pepper to taste
Won’t need much salt, lots of salt in the cheeses!

Heat oven to 350 degrees F (180 degrees C). Spray a 8x3 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 eggs in a large bowl. Toss with cooked spaghetti until well coated.
Press half the spaghetti mixture in bottom of prepared pan. Layer basil, and top with tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle 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.

This baked spaghetti dish is made in a springform pan. When the sides of the pan are removed, you have an impressive, spaghetti 'cake.' It can be served as is, or with a tomato sauce.

Personal Notes:
Personal Notes:
A great way to use up leftover spaghetti
Tends to be a bit dry so I use 4 eggs instead of 2
Recipe doubles well.




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