Spaghetti Torte Recipes

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

Steps:

• Heat oven to 350°. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
• Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
• Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomato and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomato and cheese slices.
• Bake uncovered 30 minutes until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.

Steps:

• Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 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 egg whites in a large bowl. Toss with cooked spaghetti to coat.
• Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place 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.

Steps:

• Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
• When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

Steps:

• 1. Preheat oven to 350 degrees. Spray spring-form pan with no stick cooking spray (olive oil flavored is nice). Cook and drain spaghetti as directed on package.
• 2. Toss spaghetti with Parmesan, ricotta, Italian seasoning, olives, and eggs until spaghetti is well coated. Press half of spaghetti into the bottom of the spring-form pan. Sprinkle with half of basil, half of tomato, and half of cheese. Then spread remaining spaghetti on top of mixture in pan. Layer remaining ingredients in same order as previously done.
• 3. Bake uncovered for 30 minutes until hot and light brown on top. Remove from oven. Let stand for 15 minutes. Remove the pan and cut in slices to serve.

Steps:

• Heat oven to 350°. Spray springform pan, 9x3 inches, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water drain. Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated. Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices. Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce.1 Serving: Calories 325 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 20mg Sodium 280mg Carbohydrate 48g (Dietary Fiber 2g) Protein 17g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Spray a 9 x 3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions.
• Rinse spaghetti with cold water and drain.
• In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites.
• Toss with cooked/rinses spaghetti to coat.
• Press half the spaghetti mixture the pan.
• sprinkle with half the basil.
• top with half the tomatoes
• place half the provolone cheese on top of tomatoes.
• Repeat last 4 steps with remaining half of ingredients.
• Bake in preheated 350 (F) degree oven for 30 minutes.
• Let stand about 15 minutes.
• Remove sides of pan.
• Transfer to a serving platter, cut into wedges to serve.