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Spaghetti Torte Recipe

Recipe by Pedro M. A. Neves

Spaghetti torte is a baked Italian casserole that transforms cooked pasta into a savory, layered cake with crispy golden edges and a tender, creamy interior. This elegant dish combines spaghetti with a rich meat sauce, béchamel, and melted cheese, sliced into wedges for an impressive presentation. Perfect for feeding a crowd, spaghetti torte is comfort food elevated to dinner-party status.

Ingredients

• 400g spaghetti
• 500g ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 400g canned tomatoes, crushed
• 60ml whole milk
• 45g butter
• 35g all-purpose flour
• 100g Parmigiano-Reggiano, grated
• 150g mozzarella, shredded
• 2 large eggs
• 5ml olive oil
• 5g salt
• 2g black pepper
• 2g dried oregano
• pinch of nutmeg

Instructions

1. Cook the spaghetti in salted boiling water until al dente, about 9 minutes. Drain and set aside.

2. Heat olive oil in a large pan over medium-high heat. Add diced onion and cook until softened, about 3 minutes, then add garlic and cook for 1 minute more.

3. Add ground beef to the pan, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat if needed.

4. Stir in crushed tomatoes, salt, pepper, and oregano. Simmer for 10 minutes until the sauce thickens slightly and flavors meld.

5. In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes while stirring constantly.

6. Gradually whisk in cold milk, stirring constantly to prevent lumps. Continue cooking for 3-4 minutes until the béchamel thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg.

7. In a large bowl, combine cooked spaghetti, meat sauce, béchamel, eggs, and 75g of the Parmigiano-Reggiano. Mix gently but thoroughly until all pasta is coated.

8. Preheat oven to 180°C (350°F). Grease a 25cm round baking dish or similar 2-liter capacity pan with butter.

9. Transfer the spaghetti mixture to the prepared baking dish, pressing gently to even the surface. Top with remaining Parmigiano-Reggiano and shredded mozzarella.

10. Bake for 30-35 minutes until the top is golden brown and the edges are crispy. Cool for 5 minutes, then slice into wedges and serve.

Substitutions

• Use ground turkey or pork instead of beef for a lighter option
• Replace all-purpose flour with cornstarch for a gluten-free béchamel
• Substitute mozzarella with provolone or fontina cheese for deeper flavor
• Use lactose-free milk and butter for a dairy-free béchamel base

Tips

• Ensure the béchamel is cooled slightly before mixing with pasta to prevent the eggs from scrambling
• For crispier edges, use a dark or nonstick baking dish and increase oven temperature to 190°C (375°F) for the last 10 minutes
• Make the dish up to 4 hours ahead and refrigerate before baking; add 10 minutes to baking time if starting from cold
• A thin offset spatula helps cleanly portion and serve the torte without breaking

Spaghetti torte, or torta di spaghetti, is a classic Italian-American dish that gained popularity in Southern Italy and among Italian immigrants, particularly in Naples and Campania. It reflects the Italian tradition of transforming humble pasta into an elegant centerpiece, blending peasant ingenuity with refined baking technique.

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