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Pasta Cake

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Make It

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  • 1. Preheat the oven to 325 degrees. Bring a large pot of heavily salted water to a boil. Smear the inside of an 8-inch springform pan with butter and set it aside.
  • 2. Cook the penne in the boiling water until it's cooked through-past al dente, but not yet mushy. Drain the pasta, toss it in a large mixing bowl with salt, pepper, and a tablespoon of the olive oil. Set aside.
  • 3. Heat the remaining oil in a skillet over medium heat and, when the oil shimmers, add the garlic. When the garlic is fragrant and golden, add the spinach and reduce the heat to medium. Add a pinch of salt and a few turns of freshly ground black pepper and cook, stirring occasionally, until the spinach is wilted, about 3 minutes. Remove the spinach to a cutting board, chop it coarsely, and add it to the mixing bowl with the pasta.
  • 4. Toss the pasta and spinach together, then add the cheeses and beaten eggs. Fold the mixture over on itself until it looks uniformly dressed, then turn it out into the prepared springform pan. Bake for 45 minutes, until the top is deeply golden and firm to the touch.
  • 5. Let it cool for 5 to 10 minutes, and then unmold the pasta cake. Serve it warm or at room temperature.

Special Equipment Needed


Adapted from Brunch: 100 Recipes from Five Points Restaurant

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