Pasta Cake | Cup of Jo

It’s my perception that something tastes extra scrumptious if formed right into a cake and sliced into wedges. Sure, baked ziti stuffed right into a casserole dish is nice — however generally I want my dinner to really feel as whimsical and joyful as a layer cake draped in flowers and candles. So, I ask myself, will it cake?

Seems that baked pasta will fortunately turn out to be cake. (In spite of everything, what might high the timpano — a drum-shaped pasta behemoth full of laborious boiled eggs and meatballs — assembled by Stanley Tucci and Tony Shalhoub within the culinary traditional Massive Evening?) The trick is to make use of a hole tubular pasta, like ziti or rigatoni, which you’ll organize right into a springform pan and layer with globs of tomato sauce and cheese, which the noodles will take up like thirsty straws. A ribbon of blanched greens seasoned with olive oil and parmesan runs by way of the entire thing, including freshness and shade.

You might simply add your individual layer cake twists, like stirring slightly crumbled sausage or anchovies into the pasta sauce, or including a sneaky layer of soppy roasted root greens tossed in pesto. Beautify your remaining masterpiece simply as you’d a layer cake — for me, a fluffy crown of contemporary basil provides a candy, triumphant contact — and, truthfully, I’ll eat this over precise cake any day.

Pasta Layer Cake
Serves 6
half-hour lively time; 45 minutes inactive time

1 10-ounce field frozen spinach (or 1 bunch contemporary spinach or kale)
1 pound tubular pasta (like ziti or rigatoni)
2 tablespoons olive oil
1/2 cup grated parmesan
1 egg
Kosher salt and black pepper
1 tsp chili flakes (elective)
1 24-ounce jar of tomato sauce (like Rao’s spicy Arrabbiata)
2 cups canned crushed tomatoes
1 8-ounce bag shredded low-moisture mozzarella
½ contemporary mozzarella ball (about 4 ounces), sliced into skinny rounds
1 bunch contemporary basil

Preheat the oven to 350°F.

If utilizing thawed frozen spinach, wring out as a lot extra water as doable utilizing your fingers or a cheesecloth. If utilizing contemporary kale or spinach, carry a big pot of water as much as a boil, add a tablespoon of kosher salt, and blanch for two to three minutes. Take away greens with tongs and rinse beneath chilly water.

Convey the water again to a boil and cook dinner the pasta till very al dente (about 8 to 9 minutes for rigatoni, or 4 minutes lower than the field instructions). Pressure the pasta and rinse with chilly water.

Drizzle slightly olive oil on the underside and sides of a cheesecake-sized springform pan. Chop the spinach or kale finely, then switch to a small bowl. Add ¼ cup parmesan, one egg, the remainder of the olive oil, and stir till clean. Add an enormous pinch of salt and black pepper and put aside. (In the event you’d wish to make it spicy, add a teaspoon of chili flakes).

Mix the tomato sauce and crushed tomatoes in one other small bowl (the crushed tomatoes perks up jarred sauce and makes it the proper consistency for a juicy cake).

Line the underside of the oiled springform pan with the cooked pasta; stand every bit up straight, like candles. (Begin by lining the sting of the pan, the place the springform partitions permit the pasta keep upright). Proceed so as to add pasta till your entire backside is roofed.

Spoon half of the tomato sauce on high of the pasta; gently rap the cake pan towards the counter to let the sauce fall into all of the pasta crevices.

Add half of the shredded mozzarella cheese on high, then high with the remaining grated parmesan. Spoon the seasoned greens on high of the cheese, then organize the remaining pasta on high, in a pinwheel form or in rows.

Lastly, unfold the remaining tomato sauce on high, then high with the remainder of the grated mozzarella. End the cake with the sliced mozzarella. (At this level, you may switch the cake pan, well-wrapped, to the freezer the place it is going to maintain for as much as a month).

Place the springform pan on a baking sheet or casserole dish (to catch any leaking sauce), then switch to the preheated oven. Bake for half-hour, or till the highest is bubbly and golden brown.

Let cool for 10 to fifteen minutes, then run a butter knife across the sides of the pan to loosen and punctiliously take away the springform collar. Beautify the cake with a whole bunch of basil so it appears to be like bountiful and smells aromatic. Slice into wedges and serve.

Natasha Pickowicz is a Brooklyn-based chef and author, greatest recognized for her pastry pop-up By no means Ending Style and her group bake gross sales, which positioned her on the Time100 Subsequent checklist. Natasha’s debut cookbook, which weaves baking recipes with tales of her household, social justice, and meals historical past, comes out this spring. You’ll be able to pre-order right here, when you’d like.

P.S. Natasha’s week of outfits, and her cake that broke the feedback part.