Pasta Cake

Breakfast, Dinner, Pasta

Happy Friday, lovelies! I like you. I made this for you. It’s a loooong weekend. Yay for all of us!

(Except me, because I work freelance. But whatevs.)

What are you doing this weekend? I’m hitting the yoga studio. I’ve finally caved and realize typing doesn’t count as exercise. And since I don’t believe in dieting, I need to be active so I’m not forced to buy an entire new wardrobe.

I think you should make this…it’s PASTA CAKE! Don’t you just love the title?

The title is super sneaky, because, as you can see, it’s not cake, but more of a frittata of sorts. I still liked it. And plus, if it did actually have flour and baking soda and was a cake, it’d just be plain weird. And seeing as I made a super weird dish last time, I’d figure I’d bring you something somewhat normal.

Like most frittatas this dish could go so many ways. You could add mushrooms, asparagus, broccoli–basically any thing in your fridge that needs getting rid of.

And even though the sight of ricotta kinda makes me wanna vom, it works lovely in this dish. As does the rest of the cheeses. I actually recommend adding whatever you have lying around.

And because I wanted gigantic tubes inside the “cake,” I figured rigatoni would be the way to go. If you have leftover pasta from the night before, refrigerate it and add it to this the next morning. Genius! Frugal! I like! 

I listened to the recipe and used a springform pan, but in hindsight I now realize it’s totally not needed. A cast iron would work great, as would a regular skillet.

If you do use a springform, I’d recommend using an 8″ or 7″ (do those even exist?). I used a 9.5″ and while it worked out just fine, it didn’t have the height I was going after. The slice should’ve been able to lay on its side so it really looked like a cake slice.

Anyhoo, despite all that stuff, I loved it. I recommend. Pasta + eggs = cuteness and easiness for days.

Pasta Cake

Adapted slightly from Five Point Restaurant Cookbook

Print this recipe!

1 pound of penne or rigatoni
1 tablespoon of unsalted butter
6 large eggs
Salt and Ground Pepper
1 clove garlic, minced
1/4 teaspoon of crushed red pepper (*optional)
1 1/2 frozen spinach, thawed and drained*
1/2 cup of Parmesan cheese, grated
1 cup of cubed mozzarella (try to use low-moisture if possible)
1 cup of ricotta
Preheat the oven to 325 degrees. bring a large pot of heavily salted water to boil. smear the inside of a 8 inch spring form pan with butter and set it aside.
Cook the penne in the boiling water until it’s cooked about half way through–super al dente, about 5 minutes. Drain the pasta and set it aside.
Crack the 6 eggs in a large bowl and beat. Add the cheeses, spinach, crushed red pepper, minced garlic and salt and pepper. Add the cooked pasta and fold the mixture over itself until it’s uniformly dressed. Then turn it out into the prepared springform pan. Bake for 30-35 minutes, until the top is slightly golden brown and firm to the touch. Let it cool for 5 minutes, then remove from pan and serve warm or room temperature.
*If you want to use fresh spinach, which I personally think would be lovely, then cook in a saute pan with a little olive oil and salt and pepper until wilted. Then chop and add to egg mixture.
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Leave a Reply

  • Reply blog is the new black January 14, 2011 at 1:19 pm

    Not only does this look delicious, but I can’t believe how neat it came out! Mine would not look nearly as appetizing! Looks like something nice to serve as an app for guests!

  • Reply rem January 14, 2011 at 2:42 pm

    Uh, I think you forgot to say when to add the pasta to the egg mixture.

  • Reply M from Germany January 14, 2011 at 2:45 pm


    I read a lot of food blogs but yours is totally one of my faves !! c:
    I’m only 19 so I don’t have the necessary cooking skills (yet!) to make all those special-ingredient-recipes and that’s why I love your blog. Everything looks so tasty and there are so many great things you do with these simple ingredients everyone has at home. Thank you for the inspiration !



    • Reply Adrianna January 17, 2011 at 12:26 am

      Hi M! You’re super sweet. I like you!

  • Reply Kristina @ spabettie January 14, 2011 at 2:49 pm

    I made something like this once… it was tomato based, and I was completely OCD and stood all the noodles up on end…

    yours looks delicious!!

  • Reply Bethany @Bridezilla Bakes January 14, 2011 at 2:57 pm

    OK… it’s not a three-day weekend for me either. Bitter, bitter, bitter.

    Just kidding 🙂

    I love this idea — and I agree, I’d just try to make it in a regular pan. Frittatas are such a practical dinner solution, and this twist is really cool.

  • Reply Kori January 14, 2011 at 3:11 pm

    What a fun name and what a delicious recipe! I’m excited to try this, although I’m not sure if mine will turn out as perfect as yours! It looks great.

  • Reply Susan Mallery January 14, 2011 at 3:31 pm

    I love this!!! As a variation, I think you could layer seeded tomato slices and basil leaves on the top before you bake it, and get a lasagna-type flavor. I never would’ve thought of using a springform pan, but I really like that you can see the sides of it. Maybe I’ll multiply the recipe by 1.5 to get more volume. Thanks for sharing!

  • Reply laura @ alittlebarefoot January 14, 2011 at 4:47 pm

    yum! this looks like an amazing brunch idea.

  • Reply Katrina January 15, 2011 at 6:47 am

    Amazing. I want this now.

  • Reply sterlingstyle January 15, 2011 at 9:49 am

    this looks so beautiful! I love it and want to take a big bite!

  • Reply rere January 15, 2011 at 12:41 pm

    very nice recipe. looks like you could do alot of varietions on this one. thanks!

  • Reply Betty @ scrambled hen fruit January 15, 2011 at 8:36 pm

    I love the idea of this! It looks like a great way to deal with leftover pasta and veggies. Yum!

  • Reply Sommer J January 17, 2011 at 1:13 pm

    Oooo certainly bookmarked! My children would love this!

    Good luck with yoga, would love to read how it goes. I am thinking of doing the same myself!

  • Reply bonnie January 17, 2011 at 10:48 pm

    Love your blog– this looks like fun to make AND eat.

  • Reply Michelle January 24, 2011 at 3:27 am

    look so yummmmyyyyyy

  • Reply Aviva Kellman July 27, 2012 at 11:22 am

    There is no measurement on the spinach. I used 1 1/2 packages and it was too much…I’m assuming it’s 1 1/2 packed cups. Is this correct? It still turned out well, I had to add more egg because I had too much spinach, but it was fine, just want to know for the future. Thanks!!!!

  • Reply Big Farm October 14, 2013 at 5:13 am

    I was very happy to discover this site. I want to to thank you for ones
    time for this wonderful read!! I definitely savored every little bit of it and i also have you bookmarked to look at new stuff
    in your website.