Spaghetti Cake serves six

20 mins to prepare and 40 mins to cook / 466 calories per serving

Ingredients

  • 150ml (5fl oz) half-fat crème fraiche
  • 150ml (5fl oz) single cream
  • 4 Skea medium eggs
  • 2 tbsp finely grated Parmesan
  • 60g (2oz) Dromona mature cheddar, grated
  • 300g (10oz) spaghetti
  • 1 tbsp olive oil
  • 1 Tesco onion, finely sliced
  • 6 slices Cookstown smoked streaky bacon, chopped
  • 200g (7oz) baby-leaf spinach
  • 50g (2oz) cherry tomatoes, halved

Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, mix together the crème fraiche, single cream, eggs and half the cheeses. Season and set aside. Kids will love doing this.

Cook the spaghetti until it almost cooked but still with a good bite – 2 or 3 minutes less than the suggested cooking time on the packet. Drain, run under cold water to stop it cooking, drain again and set aside.

Heat a dash of olive oil in a 24cm ovenproof frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the bacon and fry for another 3-4 minutes, or until golden. Add the spinach and allow to wilt for a minute or 2. Remove from the heat, then mix this and the cooked spaghetti with the cream mix. Kids will love mixing everything together in a big bowl.

Add a little more olive oil to the frying pan, tip in the mixture and level the surface. Top with the remaining cheese and the halved cherry tomatoes. Bake for 25-30 minutes, or until golden on top and the filling has almost set. Remove from the oven and leave to cool in the frying pan for 10 minutes.

Slide out onto a serving plate and cut into wedges. Serve with a green salad.