Capellini Torte {a.k.a. Spaghetti Pie}

capellini torte spaghetti pie

When one of my favorite people on earth received a surprise cancer diagnosis recently, I wanted to DO something.  And not just say “Call me if you need anything” because they don’t call {mostly because they don’t know WHAT they need}.

But what could I do for him and his family? I’m no doctor. I’m not great at childcare {I think kids are allergic to me}. But I can cook. And I learned a long time ago that the slogan “Just Do It” is applicable in these situations.

So into high gear I went. {The distraction of a big kitchen project is a GREAT denial tool!}

The goal was to have some good, healthy meals in their fridge by the time they got home from the hospital after his surgery.

In addition to Chicken Enchiladas Verdes that I knew he loved, I made a Capellini Torte {a.k.a. Spaghetti Pie}. It’s kid friendly, and makes enough to feed anyone who might stop by in the days ahead. I packed up those meals while waiting for a loaf of Cinnamon Swirl Bread to bake.

It was an absolute joy to know that when they walked into the house – just moments after I’d left, they were greeted with the intoxicating smell of just-baked bread and a full fridge.

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Capellini Torte {a.k.a. Spaghetti Pie}
  • 1 pound whole wheat cappellini (angel hair) pasta
  • 3 medium zucchini, sliced
  • 1 Tbs olive oil
  • 1 medium yellow onion, chopped fine
  • 1 Tbs garlic, minced
  • ½ cup fresh parsley, chopped
  • 2 Tbs fresh basil, chopped
  • 1½ Tbs fresh lemon juice
  • 1 cup small curd cottage cheese
  • 1 cup lowfat ricotta cheese
  • ½ tsp fresh ground black pepper
  • 8 roma tomatoes, sliced
  • 1½ cups mozzarella cheese, grated
  • 6 Tbs parmesan cheese, grated
  • 2 Tbs panko crumbs
  1. Cook the pasta until just al dente (approximately 3 minutes). Drain and set aside.
  2. Heat olive oil in large skillet, and sauté onion and garlic just until soft. Stir in the parsley, basil and lemon juice. Add the cottage and ricotta cheeses, salt and pepper, and mix well.
  3. Pour mixture over spaghetti in large bowl and mix thoroughly.
  4. Place half of the spaghetti mixture in a well-greased springform pan. Press into shape. Arrange half of the sliced tomatoes and zucchini on top, and sprinkle with half the mozzarella. Layer the remaining spaghetti, arrange the rest of the vegetables, and top with remaining mozzarella.
  5. Mix the parmesan cheese and panko crumbs together and sprinkle over top.
  6. Bake at 350 for 45 minutes or until cheese is hot and bubbly, and panko turns golden.
  7. Let torte sit for at least 10 minutes before releasing the springform pan and slicing.

Don’t have zucchini?  Just use more tomatoes.  Want a “meaty” version?  Mix in or layer browned Italian sausage or turkey.  The possibilities are endless – I’ve stirred 1/2 cup of fresh pesto into the spaghetti mixture, and it’s delicious.

Want to cut down on carbs? Use spaghetti squash or spiralized zucchini instead of the pasta.  This recipe is incredibly versatile.

If you make it, make sure and come back and share YOUR version!

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8 Responses to Capellini Torte {a.k.a. Spaghetti Pie}

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