Spaghetti Bolognese Cake

What you need


  • 3 cups leftover bolognese
  • 3/4 lb spaghetti (most of a pack)
  • 1 cup ripped mozzarella
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan


  1. Preheat oven to 180°C/360°F
  2. Stir together bolognese and spaghetti and mix in the mozzarella.
  3. Pour into a lined spring release cake tin.
  4. Mix the panko with the parmesan and sprinkle over the top of the pasta cake then bake for 30 minutes or until the breadcrumbs are toasted and golden.
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