Spaghetti Cake with Cheddar and Olives
A baked pasta casserole combining cooked spaghetti with black and green olives, cherry tomatoes, fresh parsley, eggs, and cheddar cheese. The mixture is bound together and topped with grated cheese, then baked until golden. A simple one-dish meal that transforms pasta into a cake-like savory form.
Ingredients
- 1 ½ oz black olives, pitted
- 2 eggs, whole
- 1 lb spaghetti, uncooked
- 1 ½ oz green olives, pitted
- ⅝ oz fresh parsley, chopped
- 7 oz cherry tomatoes, whole
- 2 ¼ cups cheddar cheese, whole block
Instructions
- 1
Preheat oven to 350°F and prepare a heat-resistant baking dish.
- 2
Cook spaghetti according to package instructions.
- 3
Halve the cherry tomatoes and chop parsley coarsely.
- 4
Combine cooked spaghetti, black olives, green olives, tomatoes, parsley, and eggs in a large pot.
- 5
Grate three-quarters of the cheddar cheese on a coarse grater directly into the pot.
- 6
Season with salt and pepper and mix thoroughly.
- 7
Transfer mixture to the prepared baking dish.
- 8
Grate remaining cheese over the top.
- 9
Bake in preheated oven for approximately 30-40 minutes.
Tips
Ensure pasta is fully cooked but not mushy before mixing, as it will cook further in the oven.
Use a coarse grater to shred cheese for better distribution throughout the casserole.
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven at 160°C until warmed through.
Assemble the casserole up to baking step and refrigerate up to 8 hours. Add 5-10 minutes to baking time if baking from cold.
Serve warm directly from the baking dish or cut into squares.
Common Mistakes
Do not overcook pasta initially to avoid mushy texture in final dish.
Do not skip mixing ingredients thoroughly to ensure even distribution of cheese and olives.