Take some leftover pasta and make a show-stopping cheesy Boscaiola spaghetti cake. The family will love this meal!
Ingredients
300g Vetta High Fibre spaghetti
1 onion, diced
200g bacon, chopped
200g button mushrooms, chopped
1 tablespoon fresh thyme, plus extra, to serve
3 garlic, crushed
1/3 cup light cooking cream
3 large eggs, beaten
100g shredded mix cheese, plus 50g for the top
Method
Preheat oven 180°C. Grease a 22cm springform cake tin and prepare by sprinkling a little of the grated cheese over the base of the pan
Cook pasta according to packet instructions. Drain and cool
Heat a little oil in a non-stick fry pan, and gently fry the onion and bacon. Add the mushrooms, thyme leaves and garlic and cook until soft. Add the cream, simmer for 5 minutes, then take off the heat to cool slightly
Stir the prepared eggs through the cooled pasta, then add the cream mix and cheese. Season and stir to ensure everything is well combined
Spoon into prepared springform pan and top with extra cheese
Bake for 35 minutes or until cooked through and crisp on top. Remove from oven and run a knife around the inside edge before releasing the sides. Serve with a salad
