Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!
PinTable of Contents
Why I Love This Recipe
- Leftover Spaghetti Hack: I love leftovers. I’ll often double recipes just so I have one less thing to cook the next day. Sometimes, for kids, leftovers just aren’t “exciting” enough, but turning them into something different is the ultimate hack! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose, you know what to do!
- Kid-Friendly: Every time I make something my kids can eat with their hands, like Easy Chicken Nuggets, Crispy Fish Fingers and this recipe, they’re more excited to eat it. Plus, these spaghetti cakes are great for messy toddlers who are always throwing their spaghetti on the floor!
- School Lunch Winner: This recipe is a great one to include in your kid’s school lunch rotation, especially if you made spaghetti the night before. They’re very lunchbox friendly and sure to get eaten. If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.
The Ingredients
Pin- Spaghetti: Use cooked and cooled spaghetti for this recipe. Leftovers work great here!
- Marinara Sauce: Adds a touch of tang and binds everything together.
- Eggs: Acts as the glue to hold the cakes together.
- Capers: Adds a burst of salty flavor that contrasts beautifully with the marinara.
- Olives: You can use black or green—whichever you prefer. They add great texture and briny flavor.
- Cheese: Parmesan or mozzarella works well to add richness and a bit of gooeyness.
- Olive Oil: For frying the cakes to crispy perfection.
- Marinara Sauce for Dipping: Because who doesn’t love a dip with their crispy cakes?
Variations and Substitutions
- Swap the Pasta: Any long pasta like linguine or fettuccine would work in this recipe if that’s what you have.
- Add Some Veggies: Finely diced bell peppers, spinach, or even shredded zucchini could work here. Just be sure to squeeze out excess moisture from any veggies you add so the cakes stay crispy.
- Shredded Cheese: Feel free to use whatever shredded cheese you have on hand for these spaghetti cakes.
- No Olives or Capers?: If those briny flavors aren’t your thing, feel free to skip them. Or you can replace them with a handful of chopped sun-dried tomatoes for a little extra zing if you’d like!
How to Make Spaghetti Cakes
PinStep 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
PinStep 2: Toss cut pasta with remaining ingredients until completely coated.
Tips and Tricks
- Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
- Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
- Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
PinMore Kid-Friendly Spaghetti Recipes
This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!
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Spaghetti Cakes
Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
Ingredients
- 2 cups cooked spaghetti (cooled for best results)
- 1/3 cup marinara sauce
- 3 large eggs
- 1/4 cup capers
- 1/2 cup black or green olives, sliced
- 1/3 cup parmesan or mozzarella cheese
- olive oil (for sautéing)
- marinara sauce, room temperature or warmed for dipping
Instructions
- Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
- Toss cut pasta with remaining ingredients until completely coated.
- Heat a large sauté pan over medium/high and add a thin layer of oil.
- Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
- Cook cakes for 4 minutes on each side or until golden.
- Serve with marinara sauce.
Notes
- Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
- Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
- Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 844mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg
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This sounds delish! Would chickpea or lentil spaghetti noodles work in this recipe? Great way to get protein for littles.