Spaghetti Basil Torte

Kathie Carr


This is a Betty Crocker recipe and picture used with permission. It really is delicious and very pretty to serve. Its a light dish, great for summer or spring lunch with a salad and bread.

★★★★★ 1 vote
20 Min
30 Min


1 pkg
(16 ounces) spaghetti pasta
1/2 c
grated parmesan
1/2 c
ricotta cheese
1 Tbsp
italian seasoning
2 large
eggs, beaten
1 can(s)
(4 ounces) sliced black olives
1/4 c
fresh basil, chopped (or 1 1/2 teaspoons dried)
2 medium
tomatoes, cut in thin slices
4 slice
provolone cheese (about 1 ounce each)


1Preheat 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.
2Toss 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.
3Bake 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.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy