Mushroom spaghetti cake
Jamie Oliver says, "Take your pasta bake to the next level with this beautiful little mushroom and spaghetti dish. I’m cooking everything on the hob and turning it out onto a plate, so you get a gorgeous crispy topping contrasted with soft, cheesy strands of spaghetti. Seriously good!"
- Preheat the oven to 180°C/350°F/gas 4. Cook the spaghetti in a large pan of boiling salted water according to the packet instructions, then drain and leave to steam dry. Toss in a little oil to prevent it from sticking.
- Meanwhile, cut through the mushrooms just above the stalks so you’re left with the caps. Keep the stalks and any trimmings to one side.
- Packing them in tightly, place the mushrooms, cut-side down, in a 26cm non-stick frying pan with 1 teaspoon of oil and a good pinch of sea salt and black pepper. Set aside.
- Place a separate frying pan on a medium-high heat. Peel and finely chop the garlic, finely chop all the mushroom stalks and trimmings, and add it all to the pan with 1 teaspoon of oil. Cook for 10 minutes, or until golden, stirring regularly.
- Stir in the flour, followed gradually by the milk. Bring to the boil, stirring constantly, then reduce the heat and simmer for 5 minutes, or until thickened. Wilt the spinach into the sauce, then remove from the heat to cool slightly.
- Finely grate in the cheese and crack in the eggs, mix well, then stir in the cooked spaghetti .
- Place the mushroom pan on a medium heat and cook for 7 minutes, or until golden, without moving the mushrooms.
- Tip the spaghetti mixture over the top and spread out evenly.
- Transfer to the oven for 35 minutes, or until golden. Leave to cool slightly before carefully turning out onto a board. Cut into wedges, and tuck in! Delicious with a crisp green salad.
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