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Total Time
40mins
Prep 10 mins
Cook 30 mins

This is also a good way to use leftover spaghetti, just scale down the recipe for the amount you have. We prefer this fresh-made.

Ingredients Nutrition

Directions

  1. Heat oven to 350รท.
  2. Spray a 9 inch springform pan with nonstick cooking spray.
  3. Cook and drain spaghetti as directed on package.
  4. Rinse with cold water; drain.
  5. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.
  6. Press half of the spaghetti mixture in bottom of pan.
  7. Sprinkle with half of the basil.
  8. Layer with half of the tomatoes and cheese slices.
  9. Press remaining spaghetti mixture on top.
  10. Sprinkle with remaining basil.
  11. Layer with remaining tomatoes and cheese slices.
  12. Bake 30 minutes.
  13. Let stand 15 minutes.
  14. Remove sides of pan.
  15. Cut torte into wedges.
  16. Serve with spaghetti sauce.
Most Helpful

5 5

What a creative thing to do with pasta... I'm sure my BF will get a kick out of this... I'll leave 2 of the yolks in if you dont mind :)) (more protein for veggie me)

4 5

Made this for supper last night and it was really good. I halved the recipe because we're a small family but maybe could have used a little more of all the cheeses for a little more pizzazz. Also because it was only half, I baked it in an 8-inch cake pan and just inverted it on a plate and served the sauce over the top.