ROMANTIC HEART SPAGHETTI CAKE

Romantic Heart Spaghetti Cake image

Celebrate your love with this giant heart-shaped spaghetti and meatball cake. It's simple to prepare, over the top with flavor and ensures you have some leftover wine to drink with your sweetheart. Disclaimer: This article contains affiliate links, from which Food.com may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date.

Provided by Arlyn Osborne

Time 2h

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 shallots
2 garlic cloves
2 tablespoons fresh parsley leaves
1 egg
1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
1/4 cup whole milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
sriracha sauce, to cover hearts
nonstick cooking spray
olive oil
1 yellow onion, chopped
750 ml red wine
5 cups marinara sauce
1 tablespoon garlic powder
16 ounces spaghetti noodles, cooked al dente and drained
3 eggs, beaten
8 ounces garlic and cream cheese with herbs
1/2 cup shredded mozzarella cheese
1/4 cup alfredo sauce
chopped parsley, for garnish

Steps:

For the Meatballs:.
Preheat oven to 350F Place a 24-count silicone heart baking mold onto a sheet tray.
Add shallots, garlic cloves, parsley, and egg to a food processor. Pulse until finely diced. Add ground beef, breadcrumbs, milk, Worcestershire, salt, and pepper. Pulse until just combined.
Press the mixture the heart mold, filling all the way to the tops of the cavities. Set aside in refrigerator while you prepare the spaghetti pie.
For the Spaghetti Pie:.
Grease the inside of a 9.5-inch heart springform pan. Line the bottom and sides of the pan with parchment paper, cutting the parchment to size. Wrap the bottom and up around the sides with foil and place on top of a sheet tray.
Heat about 1 tablespoon of olive oil in a pot over medium heat. Add onions and season with salt and pepper. Sauté the onions until softened, about 10 minutes.
Add 1/4 cup of red wine. Simmer 2-3 minutes until reduced. Add marinara sauce and garlic powder and simmer 5 minutes. Remove from heat.
Remove 1 cup of sauce and set aside.
Add cooked spaghetti to the pot and toss to combine.
Add beaten eggs to the pot and toss to combine.
Transfer the spaghetti mixture to the prepared pan and press down to pack in tightly.
Heat cream cheese in a microwave-safe bowl in 30 second intervals until soft and smooth. Pour cream cheese on top of the spaghetti and spread all over.
Top with reserved marinara sauce and spread, leaving a small border of cream cheese. Sprinkle shredded mozzarella on top of the marinara. Bake for 40 minutes.
After the spaghetti pie has been in the oven for 10 minutes, transfer the meatballs to the oven and bake for 30 minutes.
Once finished baking, let the spaghetti pie rest while you garnish the meatballs. Carefully unmold the meatballs. Decorate the tops of each meatball with Sriracha - some with a heart outline, some with a large filled in heart, and some with a smaller heart in the center.
Remove the collar from the spaghetti pie and carefully transfer to a serving platter. Heat the alfredo sauce in the microwave until warm and spread over top of the pie, leaving a small border of the marinara.
Garnish all over with chopped parsley. Add some of the heart meatballs on top in the alfredo section. Serve remaining meatballs on the side with remaining bottle of wine!
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Nutrition Facts : Calories 1314.4, Fat 36.7, SaturatedFat 13.1, Cholesterol 282.3, Sodium 2158.9, Carbohydrate 153.1, Fiber 13.6, Sugar 36.1, Protein 54.9