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.
Recipe by Raisin & Fig at