Best Mediterranean Pasta Torte Recipes

MEDITERRANEAN TORTA

Steps:

• 1. Preheat oven to 350. Coat 8 or 9 inch springform pan with vegetable cooking spray. Place 1 tortilla in bottom of pan. Spread tortilla with 3 tablespoons spinach. Top with about 2 tablespoons of each: Feta, Roasted peppers, tomato, French Fried Onion rings and 2 teaspoons of olives.
• 2. Repeat to make 3 more layers. Place remaining tortilla on top; coat with vegetable cooking spray. Bake 25 minutes or until heated through.
• 3. Sprinkle with mozzarella cheese and remaining onions; bake 5 minutes or until onions are golden. Cut into wedges to serve.
• Makes 8 appetizers or 4 main dish servings.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

SPAGHETTI TORTE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions. Rinse with cold water, and drain.
• While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
• Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
• Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

MEDITERRANEAN PASTA TORTE

Steps:

• 1. Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside. In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain return to Dutch oven. Cover to keep warm.2. Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano mix well. Bring to a boil. Reduce heat to low simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.3. In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.4. In medium bowl, beat eggs gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese mix well. Add to cooked ziti toss gently to coat evenly. Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.5. Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly.6. In small bowl, combine bread crumbs and melted margarine mix well. Sprinkle over top bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 740 mg 31% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 4 g 16% * Sugars: 11 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat

GARLIC BREAD PASTA TORTE

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

GREEK PASTA TORTE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Set aside.
• Cook ziti in Dutch oven or large saucepan as directed on package. Drain in colander. Cover to keep warm; set aside.
• Meanwhile, in large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce and cinnamon. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally.
• Heat oven to 350°F. In same Dutch oven, combine 1 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 2 cups milk. Cook over medium heat until mixture boils and is slightly thickened, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
• Beat eggs in medium bowl with wire whisk. Gradually add half of hot milk mixture, stirring constantly. Stir egg mixture back into mixture in dutch oven. Add cheese; mix well. Add cooked ziti; toss gently to coat evenly.
• Place half of ziti mixture in sprayed baking dish. Spoon beef mixture evenly over ziti mixture. Top with remaining ziti mixture. Cover tightly with sprayed foil.
• Bake at 350°F. for 35 to 40 minutes or until edges are bubbly. Meanwhile, in small bowl, mix bread crumbs and butter.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.