Spaghetti Torte Recipe – or make ’em think it’s cake!

Here is that Spaghetti Torte I tricked the kids with on April Fool’s Day. I am going to be making this recipe again, it was very good, and very cheesy. I don’t even want to know how many calories are in it though! I’m sure that if you were to use lower fat varieties of the cheeses and sauce, and use a whole wheat pasta, you could make it somewhat healthier.

Of course, you should be able to make it look a bit neater too. I was in a rush and just slopped the “frosting” on there. With a few extra minutes, it really would have looked much better, and more like a cake. I was surprised at how good it was!

April fools day spaghetti cake
adapted from

April Fool's Day Spaghetti "Cake"
Prep time
Cook time
Total time
A tasty spaghetti torte that looks like a cake. Perfect for April Fool's Day fun!
Recipe type: Main
Serves: 8
  • 1 lb thin spaghetti
  • 1 24 oz jar pasta sauce
  • 1 can mushrooms {optional}
  • 4 eggs
  • 8 oz shredded mozarella
  • 6 oz ricotta cheese
  • ¼ cup fresh grated parmesan cheese
  • 15 oz ricotta
  • 4 oz cream cheese
  1. Preheat oven to 375 degrees. Spray spring form pan with cooking spray to completely cover.
  2. Cook spaghetti according to package directions. drain and rinse with cool water.
  3. Stir in the pasta sauce, mushrooms, eggs, and 1 cup of the mozarella. Mix well.
  4. In small bowl stir together the 6oz of ricotta, mozarella, and parmesan. It will be a bit dry looking.
  5. Into the spring form pan, layer half of the spaghetti mixture. Pat it down with a spoon to make sure there are no large gaps.
  6. Evenly crumble the parmesan/mozarella/ricotta mixture over spaghetti layer. Pat down gently.
  7. Top with remaining spaghetti mixture, patting gently to even. It will come to the brim of the pan.
  8. Cover loosly with aluminum foil and bake in a preheated oven for 30-40 minutes or until thermometer reads 160 degrees. Remove foil and bake additional 5 - 10 minutes until top is slightly browned.
  9. Remove from oven and cool on wire rack 10 minutes. GENTLY remove spring form sides and place torte onto serving platter.
  10. Frosting:
  11. Whip together with mixer the 15 oz of ricotta and 4 oz of cream cheese until fluffy and smooth.
  12. Gently frost sides and top of spaghetti torte with the cheese mixture. Sprinkle top with grated parmesan cheese to look like coconut. Serve immediately & enjoy!

Henrietta's signature image

About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 1

    That is pretty nifty! I may have to try that. lol

  2. 2

    Hey that looks pretty good! And funny.

  3. 4

    I think about make Lasagna this way.

  4. 5

    I made this tonight and fooled all 4 kids! I added meat to the sauce and dyed the “icing” with brown food coloring. It was a hit. Thanks for the idea! I wish I knew how to post a picture for you.

    • 6

      Oh my gosh! I’m so glad to hear this went over well for you! I love how you adapted it to your own needs – great idea!
      My kids still talk about this Spaghetti torte, years later, hehe!

I ♥ your comments


Rate this recipe: