These spaghetti cakes make a satisfying and flavorful dish that can be enjoyed as a main course or served as an appetizer. They are a great option for using up leftover spaghetti and transforming it into a whole new meal with a delightful texture and taste.

recipe of baked spaghetti cakes with marinara sauce

Baked Spaghetti Cakes Recipe

Leftover spaghetti cakes are easy to make and can be packed in lunch boxes for a creative and fun lunch option that you can eat with your hands. They provide a fun twist on traditional spaghetti and are sure to be a hit with kids.

Ingredients For Spaghetti Cakes

Cooked Pasta: Any leftover spaghetti, penne, or fusilli
Salt and Four Peppercorns: As seasonings to enhance the overall taste
Cheese: Grated Parmesan or mozzarella cheese, adds cheesy flavor and is used for garnishing.
Eggs: Helps to hold ingredients together and create a cohesive texture.
Green Onions: For mild onion flavor, perfect to mix right in without the need for pre-cooking.
Parsley: Adds a fresh, slightly peppery flavor and a touch of crispness. Plus as garnishing.
Breadcrumbs: Added to the mixture for texture and needed for coating. Flour can be used.
Marinara Sauce at room temperature or warmed for dipping (Marinara Sauce Recipe)

Recommended Equipment

Baking sheet lined with parchment paper
Ring molds (optional) to form pasta cakes

ingredients for baked spaghetti cakes with marinara sauce recipe made with leftover spaghetti

How to Make Spaghetti Cakes

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper, set aside.

Chop cooked spaghetti or any leftover pasta into smaller pieces (the smaller the better).

Combine the finely chopped pasta, grated cheese, chopped parsley, green onions, and eggs in a large bowl. Then add ¼-cup of breadcrumbs to the mixture and season with salt and four-blend pepper to taste.

Note: Keep in mind that the cheese may already add some saltiness.

Stir until the mixture becomes cohesive and holds together when pressed. You may need slightly more or less breadcrumbs or another egg depending on the moisture level of your mixture.

ingredients in a bowl for baked spaghetti cakes recipe with marinara sauce

mixed ingredients in a bowl for baked spaghetti cakes recipe with marinara sauce

Form Cakes: Use a large ice cream scoop or use your hands to shape portions of the mixture into patties or cakes; flatten slightly to form 3-inches in diameter and ½-inch thick disk. Press them firmly to ensure they hold together (you can use a ring mold).

Coat in Breadcrumbs: Then coat each cake in breadcrumbs. Arrange them onto a baking sheet lined with parchment paper.

Optional: Top each cake with grated cheese and fresh parsley if desired.

Bake at 425°F (218°C) for 10 minutes. Optionally; broil at 550°F (260°C) for 1-2 minutes. (Frying option below)

baked spaghetti cakes recipe with marinara sauce mixture formed into round cakes

baked spaghetti cakes recipe with marinara sauce cakes formed and arranged onto a baking sheet and topped with Parmesan cheese and parsley

Serve the pasta cakes warm as a delightful and flavorful appetizer, side dish, or even as a main course. They can be enjoyed on their own or paired with a dipping sauce of your choice.

image of baked spaghetti cakes recipe with marinara sauce served on a baking sheet with extra cheese on a side

Frying Option:

Heat a 12-inch skillet over medium heat and add 1-2 tablespoons of avocado oil.
Once the oil is hot, carefully place the pasta cakes in the skillet.
Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Be gentle when flipping them to avoid breaking them.
Once cooked, remove the pasta cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Recipe Tips for Best Results

Refrigerate the mixture for a bit before shaping the cakes will help them hold their form.
Form the pasta cakes to be more uniform in size so that they cook evenly.
Effective Binding: Use eggs as a binding agent to help the mixture hold its shape.
Use parchment paper to prevent sticking and ensure easy cakes/patties removal.
Avoid Overcrowding: Leave space between the cakes on the baking sheet for even baking.
Use a cookie scoop to get perfectly rounded portions of batter every single time.
Cheeses: Mix different cheeses, such as mozzarella or cheddar, for a flavorful and cheesy taste.

Make-Ahead

Make-Ahead: Since these store well in the fridge, you can prepare them in advance and reheat them when ready to serve. It’s best not to prepare the pasta batter/mixture ahead of time, as it might become watery or mushy over time.

How to Store: Refrigerate baked pasta cakes in an airtight container for up to 3-4 days.

How to Reheat:

Microwave: Heat for 1-2 minutes or until heated through.
Oven: Warm in the oven at 425°F/218°C for 5-10 minutes or until heated through.
Stovetop: Warm them in a skillet over low heat with a little bit of oil for about 2-3 minutes, flipping halfway.

Serving Suggestions

Garnish with fresh herbs, grated cheese, or chives for an extra touch of flavor and visual appeal.
Dipping Sauce: Serve with marinara or a garlic aioli, to complement the flavors.
Appetizers: Enjoy these pasta cakes as a delightful appetizer with marinara sauce for dipping.
Light Meal: Pair these pasta cakes with a side salad for a light meal.
Brunch: They make a great addition to brunch menus or as a creative side dish for pasta lovers.
School Lunch: Serve pasta cakes as a fun and creative school lunch meal that kids will love.
Party Snack: Delightful addition to a kids’ party menu. They’re fun, flavorful, and easy to eat.

Note: Just make sure to consider any dietary restrictions or preferences of the kids attending the party when choosing the ingredients for your pasta cakes.

Baked Spaghetti Cakes with Marinara Sauce

Name: Baked Spaghetti Cakes with Marinara Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups (200 g) cooked spaghetti or any leftover pasta; ¼ cup (25 g) Parmesan cheese, grated; ¼ cup (30 g) breadcrumbs; 2 large eggs (100 g); ½ teaspoon (2 g) pink salt or kosher salt; ¼ teaspoon (1 g) four peppercorns or black pepper; 2 tablespoons (1 stalk/12 g) green onions, chopped; 1 tablespoon (4 g) fresh parsley, finely chopped; Coating: ¾ cup (90 g) breadcrumbs or ½ cup (60 g) of flour for coating; Garnish: Fresh parsley and Parmesan cheese; Marinara Sauce at room temperature or warmed for dipping; For Frying: 12-inch skillet or griddle; Baking sheet lined with parchment paper; Ring molds (optional) to form pasta cakes

Recipe by Us&PlusCourse: Side Dish, Pasta, Lunch, LunchboxCuisine: Italian

Yields

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 cups (200 g) cooked spaghetti or any leftover pasta
¼ cup (25 g) Parmesan cheese, grated
¼ cup (30 g) breadcrumbs
2 large eggs (100 g)
½ teaspoon (2 g) pink salt or kosher salt
¼ teaspoon (1 g) four peppercorns or black pepper
2 tablespoons (1 stalk/12 g) green onions, chopped
1 tablespoon (4 g) fresh parsley, finely chopped
Coating: ¾ cup (90 g) breadcrumbs or ½ cup (60 g) of flour for coating
Garnish: Fresh parsley and Parmesan cheese
Marinara Sauce at room temperature or warmed for dipping
Recommended Equipment
For Frying: 12-inch skillet or griddle
Baking sheet lined with parchment paper
Ring molds (optional) to form pasta cakes

Directions

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Set aside.
Chop cooked spaghetti or any leftover pasta into smaller pieces (the smaller the better).
Combine chopped pasta, cheese, parsley, green onions, eggs, breadcrumbs and seasonings. Stir until the mixture becomes cohesive and holds together when pressed.
Note: You may need slightly more or less breadcrumbs or another egg depending on the moisture level of your mixture.
Form Cakes: Use your hands or ice cream scoop, portion, and shape mixture into cakes; flatten to form 3-inches in diameter and ½-inch thick disk. Press them firmly to ensure they hold together.
Coat in Breadcrumbs: Coat each cake in breadcrumbs. Arrange them onto a baking sheet lined with parchment paper.
Top with grated cheese and chopped parsley if desired.
Bake in the oven for 10 minutes or until thoroughly heated.
Optional: Broil at 550°F/260°C for 1-2 minutes.
Store and Reheat
Make-Ahead: Prepare them in advance and reheat them when ready to serve.
How to Store: Refrigerate baked pasta cakes in an airtight container for up to 3-4 days.
How to Reheat:
Microwave: Heat for 1-2 minutes or until heated through
Oven: Warm in the oven at 425°F/218°C for 5-10 minutes or until heated through.
Stovetop: Warm them in a skillet over low heat with a little bit of oil for about 2-3 minutes, flipping halfway.

Notes

Servings: As appetizer/side dish 2-3 pasta cakes/person. As a main dish 4-5 pasta cakes per person
Seasonings: Keep in mind that the cheese may already add some saltiness.
Refrigerate the mixture before shaping it into cakes. It will help them hold their form.
Binding: Use eggs as a binding agent to help the mixture hold its shape.
Use Parchment Paper to prevent sticking and ensure easy cakes/patties removal.

Nutrition Facts

3 servings per container

Serving Size150

Amount Per ServingCalories329
% Daily Value *
Total Fat 6g 8%
- Saturated Fat 2.7g 14%
Cholesterol 120mg 40%
Sodium 813mg 36%
Potassium 62mg 2%
Total Carbohydrate 53g 20%
- Dietary Fiber 4.1g 15%
- Total Sugars 0.6g
Protein 13g 26%

Vitamin A 4mcg 1%
Vitamin C 4mg 5%
Calcium 6mg 1%
Iron 6mg 34%
Vitamin K 24mcg 20%
Folate 21mcg 6%
Magnesium 4mg 1%
Selenium 37mcg 68%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.