Spaghetti Not-Cake

January 10th, 2014 12:59 pm by Kelly Garbato

2014-01-04 - Unbaked Spaghetti Cake - 0002 [flickr]

So remember that Spaghetti Cake I made for New Year’s Eve? Yeah, well, I didn’t even last a week before I decided to experiment with an unbaked version! Turns out, there’s not much tinkering necessary: I just made the pasta sauce (with an added zucchini and roasted red pepper for extra chunkiness; also, in the spirit of cleaning out the fridge!) and tofu-cashew ricotta as instructed and then mixed them both with the cooked pasta and, voilĂ !, dinner is served! The resulting sauce is kind of like a marinara-alfredo hybrid: rich, creamy, oh-so-hearty, and super-decadent.

Initially the plan was to set some extra sauce aside for dipping (dinner rolls, nom) but, as it turned out, the “meatier” parts of the sauce kind of naturally separated from the noodles when I stirred it all together, so measuring and parsing seemed unnecessary.

Plus the once-baked version requires 45 minutes less bake time AND one fewer dirty dish, so it’s a win-win. There’s no breadcrumb-nooch topping on this one, but you can always sprinkle some homemade parm on there if you’d like. Almost the same thing! Or just toast some nooch and breadcrumbs and use that instead. Tasty either way!

This is one of those rare pasta dishes that tastes better fresh out of the pot, but it’s still damn good the next day.

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One Response to “Spaghetti Not-Cake”

  1. Luxurious (Read: Cheesy!) Tomato-Basil Pasta » V for Vegan: easyVegan.info Says:

    […] dish is reminiscent of the Spaghetti Cake from Bake and Destroy (and before that, the Spaghetti Pie from American Vegan Kitchen) – only […]

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