Twisting a classic quick and easy pasta dish makes meat-free-Monday a total breeze when cooking for the family. As soon as my 5 year old heard me say the words ‘spaghetti cake’ she was all over it and couldn’t wait for Monday night supper!
I started by lining a cake tin with grease proof paper and sprinkled a little grated strong cheddar on the base. Using a classic multi veg and tomato sauce, I drowned a pan full of cooked spaghetti and then spooned a good inch thick layer into the cake tin.
I then defrosting 8 big pellets of frozen chopped spinach and combined it with 3 heaped tablespoons of mascarpone and one large egg. I added a good sprinkle of ground nutmeg, freshly cracked black pepper, a pinch of sea salt and a cup of grated strong cheddar. I loosened the mixture with a splash of milk and spooned the mixture over the pasta layer.