Spaghetti Torte

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously coat a 9x3 inch springform pan with cooking spray. (5 minutes)

Recipe View 12 mins Cook spaghetti according to package directions until al dente. Rinse thoroughly with cold water to stop the cooking process, then drain well. (10-12 minutes)

Recipe View 5 mins In a large bowl, combine the Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites. Mix until well combined. Add the cooked spaghetti to the bowl and toss to coat evenly, ensuring every strand is lightly covered in the cheese mixture. (5 minutes)

Recipe View 5 mins Press half of the spaghetti mixture firmly into the bottom of the prepared springform pan, creating an even layer. Sprinkle half of the chopped fresh basil over the spaghetti, then evenly distribute half of the diced tomatoes and provolone cheese. (5 minutes)

Recipe View 5 mins Press the remaining spaghetti mixture into the pan, covering the tomato and cheese layer. Sprinkle with the remaining fresh basil, and top with the remaining diced tomatoes. Arrange the remaining provolone cheese evenly over the top. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cheese is bubbly. (30 minutes)

Recipe View 15 mins Remove the torte from the oven and let it stand for about 15 minutes before removing the sides of the springform pan. This allows the torte to set slightly and makes for easier slicing and serving. (15 minutes)

Recipe View 0 mins Carefully transfer the spaghetti torte to a serving platter. Cut into wedges and serve warm.