Try this Sicilian Spaghetti Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Put a pot of water on to boil for cooking pasta. In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until tender, about 10 minutes. Add garlic and crushed red pepper (if using) and cook, stirring, until fragrant, about 1 minutes more. Add tomato mixture and bring to a simmer. Season with salt and pepper. Transfer to a large bowl. Meanwhile, cook spaghetti in boiling salted water until al dente, 5 to 8 minutes. Drain and rinse well. Add to sauce and mix well. Let cool to room temperature. Stir in Romano cheese. Brush remaining 2 teaspoons oil over bottom and sides of a heavy 10-inch ovenproof skillet Heat skillet over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer. Bake pasta for about 30 mintues, or until golden brown. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve. NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. Return to room temperature before proceeding. This is a great use for leftover spaghetti. Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 214 | ||
Calories from Fat: 13 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 129.8mg | 3 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 40.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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