Chinet Bring a Plate Mediterranean Spaghetti Cake


July 31, 2013 by Joanne T Ferguson

PastaAre you as excited as me with this Chinet Bring a Plate Mediterranean Spaghetti Cake?

I think the word has gotten out that I do enjoy a party; whether hosting or being invited to “Bring a Plate.”

It doesn’t matter if it is in “real life” or virtually!

Any food party is GREAT!

As an ambassador for Chinet Australia, there is nothing better that I LOVE to do!

Spreading the world about their revolutionary new Bakeware for when you need to “Bring a Plate”; EXCITING as CAN be!

For those who “may” have missed my previous Chinet Bakeware Premium Disposable Tableware Products Review, I not only “highlighted” what I LOVED about the Bakeware Range, but created my Baked Chicken & Whole Grain Penne with Sun Dried Tomatoes, Mushrooms, Garlic and Spinach; a winter warmer recipe!
Bakeware-Chinet-whatsonthelist When I opened my What’s On The List folder (is a rather large folder indeed lol), I noticed I had saved Helen’s Spaghetti Cake from Food Stories to make one day too!

Today, with a bit of a Mediterranean twist, I have created this “very simple, versatile, and economical” dish that can be made ahead of time and reheated before

Courtesy of Chinet Australia, these Rectangular Pans were sent my way to see what “family style” dish I could create.

Chinet Bakeware Rectangular Pans are “perfect” for casseroles and pasta dishes!

Have I mentioned I REALLY like cooking and baking in Chinet Bakeware?

Look forward to what else I have created to share when you need to “Bring a

The Rectangular Pans are sturdy, unlike some other pans one cooks or bakes in.

I don’t know about you, but I like when a pan can be easily removed from the oven without worrying if I am going to drop it!

The pack comes with two lids and two pans sized W 229mm x L 330 mm x D 51 mm; (~9 inches x ~13 x 2 inches)

Did I mention these Chinet Bakeware Rectangular Pans (and their Premium Bakeware Range) are non-stick?

A BONUS for me too! YOU? 

What a personally also enjoy about these pans and in baking the Square Pans is how the desserts and this recipe cooked evenly.

I also like the lids are “freezer-ready” and make for easy transport too!

Have you ever tried to transport one of your own casseroles dishes without a proper lid or was covered in cling wrap (plastic wrap) only to “leak” before you reach that final destination?

I have!!!

WHY is it that when you are transporting something that a car just “has” to cut into your lane, not indicating, causing you to take preventive measures; not only to make sure you don’t hit them, but that your “beautifully prepared” dish is now ruined!

Joanna's Mediterranean Spaghetti Cake
#easy #entertaining #fun #recipe #bbq #family #kid-friendly #pasta
Recipe type: Casserole
  • 500 grams spaghetti
  • 1 red onion, finely diced
  • 6 cloves of garlic, finely diced
  • 275 grams jarred artichokes in oil; reserve oil
  • 200 grams pitted black olives, chopped in small pieces
  • 240 grams can borlotti beans; drained and washed
  • 200 grams sun dried tomato strips, drained
  • 200 grams feta cheese
  • 150 grams goat's cheese
  • large handful of fresh parsley
  • zest of two lemons
  • 6 tablespoons fresh lemon juice
  • 6 rashes of bacon
  • 1 tablespoon olive oil
  • 1 tablespoon dry white wine
  • salt for cooking spaghetti
  • salt and white pepper to taste
  • parsley (as garnish --- optional)
  • Extra olive oil drizzle
  1. Cook spaghetti in boiling salted water until al dente; drain; set aside.
  2. Place spaghetti in Chinet Bakeware Rectangular Pan; add reserved jarred artichoke oil; mix through; THEN artichokes; mix through; add lemon juice and lemon zest; salt and pepper to taste.
  3. Cook bacon (your preferred method) until crisp; roughly chopped; add to above; mix through.
  4. Heat fry pan on stove top, THEN add oil; saute garlic and onions until soft. (about 5 minutes)
  5. Combine softened garlic and onions, crumbled feta cheese and crumbled goat's cheese into the spaghetti along with the parsley.
  6. Drizzle extra olive oil over the top of the spaghetti "GENEROUSLY!"
  7. Pre heat oven to 180C.
  8. Bake for about 30 minutes or until golden brown and crispy at the edges.
  9. Garnish with parsley and ENJOY!
I used Barilla's Whole Grain Spaghetti

This recipe is provided “as a guide“, as I like using up ingredients I have on hand; minimizing food wastage like you recently have read in Yelp Adelaide Cooking For a Cause – OzHarvest and OzHarvest Be a Souper Hero Feeding the 5000 Event.

I personally like the idea of beans and pasta combination.

Feel free to use ingredients YOU have on hand in YOUR pantry too!

Perhaps you remember in Eating My Way Through The Pantry (more blog posts coming too!) about HOW MANY bean cans had accumulated?

I have one less can now!

Don’t be shy about “pressing down” the spaghetti with all the ingredients too!

I found the more I “pushed down“, the better it baked!

Joanna’s Mediterranean Spaghetti Cake was “even better” when microwaved later at our friends party where I needed to “Bring a Plate” and in making a second batch (for me lol), it was “even better” reheated in the microwave the next day!

I would love YOU to try Chinet’s Bakeware Range and let me know how YOU go and what YOU made!

This Chinet Bakeware Range is also GREAT while on holidays locally with your friends and family.

Hands up, who LOVES washing dishes while on holidays?

Saving THAT “amount” of time and spending “quality time” with my friends is a BONUS for me!

I would LOVE to hear in the comments about future recipes or cuisines YOU would like to see!

I hope YOU are “AS E-X-C-I-T-E-D” about Chinet’s Bakeware Range like ME!

The “PASSIONATE” and “ENTHUSIASTIC” words today are my own, TRUE!
And have not been “influenced” by being an ambassador for Chinet Australia and in them “generously” sending me their WONDERFUL Bakeware Range to create new dishes that will HOPEFULLY “inspire” YOU!

Perhaps YOU would like to dance around the kitchen today?

Hope you enjoy the video!

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52 thoughts on “Chinet Bring a Plate Mediterranean Spaghetti Cake

  1. Ricki says:

    I’ve never had a Spaghetti Cake before but this looks great. Looking forward to expanding my horizons so to speak and trying my first Spaghetti Cake
    Thanks for Sharing at The Weekend Social #19

  2. Hi Joanne! Wow, what a delish combo of ingredients. Thanks for sharing with us at #theWeekendSocial. Please drop by again next week. Love seeing you and I appreciate your support! 🙂

  3. Erlene says:

    Your dish looks amazing and how nice that you can just bake and carry the whole thing in Chinet’s disposable bakeware. Thanks for sharing on The Weekend Social.

  4. This is a fantastic idea! Our family makes Spaghetti Pie, but this is a bit different and I would love to try it!!!!

  5. Krystal says:

    Very unique dish! I can’t wait to try it.

  6. We love a good pasta dish in this house! We probably have them a little too often. 😉 I never think of using feta though. I will have to remember that.

  7. auntbeesrecipes says:

    Joanne that sounds SO DELICIOUS!!!! I love feta cheese so much! Is there a different type of noodle I could substitute for spaghetti noodles?

  8. Great recipe idea I love the combo you have here with your spaghetti pie ! Great recipe.

  9. peacefulnightdove says:

    I could do swan dive right into that spaghetti pie!!!!! Oh MY does that ever look delicious!! 😀 (Kelly@

  10. I can’t wait to try this bakeware. My VERY FIRST JOB EVER was at the Keyes Fibre Company… makers of Chinet. I doubt it’s still there now. I’m pretty old. 🙂

  11. babso2you says:

    Looks amazing and I will have to try this!

  12. Lovely bakeware. That spaghetti cake looks really scrumptious. I love those kinds of dishes.



  13. Nami | Just One Cookbook says:

    VERY interesting! Never heard or seen spaghetti cake, but I’m so interested in making this. I know kids would love it and perfect for playdate and get togethers!

  14. Lovely recipe, Joanne! I like the look of that a Chinet Bakeware. I’ll have to see if it’s available here in the U.S.!

  15. caterina says:

    Ohh I love Spaghetti Cake.. I have a very old recipe which I should pull out and make again… yummm!!

    The bakeware are such a fabulous idea.. LOVE them heaps… now to look out for them in the shops. I think they would be fantastic for using when making meals for other people!!

    Thanks for sharing Joanne!

    PS. Ohhh and don’t I wish I looked that good when cooking in my kitchen!!

  16. Oh haven’t had spaghetti cake for awhile – you’ve inspired me to cook again. And thanks once again for putting me onto the Chinet bakeware – they’ve become a regular in our house.

  17. Noeleen McRae says:

    This would be something totally different for me to try (I should get more adventurous in the kitchen). It sounds amazing

  18. Wendy Darcy says:

    looks amazing I’m going to give it a go

  19. The holidays are coming and this bake ware would be perfect for taking dishes on a “safe” way over. I love your recipe too…it has given me an idea to make it instead of spaghetti with “fideos” they are like spaghetti but tiny similar to ramen noodles…I think the kids would love it! I will let you know how it turns out! Hugs my friend! Stay pretty!

  20. Mmmm! The spaghetti cake looks delish! Gotta try this for dinner tonight!

  21. leggypeggy says:

    Love the new design. Very classy.

  22. Another masterpiece Joanne! I was thinking of the same question as Lorriane. If it can be used fir roasting, then it can make a good slow roasted pork belly with the right amout of water.

  23. peacefulnightdove says:

    I finally figured out how to add a comment, haha! I’m new at all of this so please excuse me! 🙂 Your recipe sounds absolutely DELICIOUS! 😀 (It’s me, Kelly, of Wildflour’s Cottage Kitchen)

  24. Do you think those pans would be strong enough to do a roast Joanne?

  25. Kim says:

    So, nice to be able to access your site again (my computer problem has been resolved). What a great looking spaghetti pie. And, a great write up as always. The flavors sound absolutely decadent – an almost Mediterranean flavor with the olives and Feta. Very nicely done!

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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