Spaghetti Cake with Roasted Zucchini and Aubergine

Spaghetti cakes are a healthier option for lunch, picnics or a midweek dinner. Layers of wholemeal spaghetti, tangy tomato sauce and roasted vegetables are sprinkled with Parmesan cheese and baked like a savoury cake until set. Slice up and serve with fresh rocket leaves and juicy cherry tomatoes.


  • 1 medium courgette, cut into 3cm chunks
  • 1 medium aubergine, cut into 3cm chunks
  • 2 red onions, 1 sliced and 1 diced
  • 2 red peppers, cut into 3cm chunks
  • 2 tbsp olive oil
  • 2 x 390g cartons chopped tomatoes
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 tsp balsamic vinegar
  • 225g wholewheat spaghetti
  • 3 medium eggs, beaten
  • 25g parmesan, grated
  • 165g cherry tomatoes, halved
  • 30g rocket