Veggie Loaded Spaghetti Cake

A unique twist on spaghetti, packed with a variety of veggies and earthy mushrooms baked into a delicious "cake" shape.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Make Everyday Gourmet
Cuisine Italian, Kids
Servings 8


  • 320 g spaghetti
  • 250 g brown mushrooms sliced
  • 1 large onion diced
  • 1 large carrot peeled & diced
  • 200 g baby spinach
  • 200 g cherry tomatoes halved
  • 250 ml cream
  • 150 ml milk
  • 4 large free-range eggs beaten
  • 100 g cheddar cheese grated

To serve

  • parmesan grated
  • salt and pepper
  • olive oil


  • Preheat oven to 180˚C.
    Bring a large pot of salted water to the boil.
    Cook the spaghetti until it is just shy of al dente.
  • Drain and run under cold water to stop the cooking.
    Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
    Add the mushrooms and cook until golden brown.
    Remove from the pan and set aside.
  • Add a fresh glug of oil and cook the onion and carrot until tender. Add the baby spinach and switch off the heat, just letting it wilt.
  • In a large mixing bowl whisk together the cream, milk, eggs and cheese.
    Season well with salt and pepper.
  • Add all the veggies and the spaghetti to the cream mixture and toss to combine.
    Mix well so the veg is evenly distributed throughout the spaghetti.
    Transfer mixture to a baking dish.
  • Bake for 25-30 minutes until golden brown on top and the filling has just set.
    Remove from the oven and leave to cool for 10 minutes.
  • Sprinkle the top with grated parmesan.
    Slice into chunky wedges and serve with a green side salad.
Keyword italian, kids