Cheesy Oven Baked Spaghetti Donuts!
I made a thing… a GLORIOUS thing!
*Que drumroll on a cheesewheel sound*
Cheesy Oven Baked Spaghetti Donuts!
These cheesy, yet delightfully crispy Spaghetti Donuts are the brainchild of my overtired (and overactive imagination). They’re a crowd-stopper, a ‘I MUST TRY THAT RIGHT NOW’ kind of nom.
I hope you LOVE these quirky (and downright drool-worthy) savoury oven baked donuts as much as we do!
Prep time: 12 minutes
Cook time: 31 minutes
Makes 12 medium sized Spaghetti Donuts
☀️ INGREDIENTS:
✅ Spaghetti (150 grams of dry spaghetti)
✅ Bacon Pieces (1 cup, diced) (approximately 150 grams)
✅ Garlic (1 teaspoon, minced)
✅ Pepper (1/2 teaspoon)
✅ Cherry Tomatoes (1 small handful, diced) *optional
✅ Feta Cheese (1/2 small handful, diced very small) (approximately half cup / or 45 grams)
✅ Cheddar Cheese (1 cup, shredded) (approximately 95 grams) *don’t use pre-shredded cheese: they have anti-caking agents which stop the cheese sticking together. Shred a block of cheese yourself instead and these spaghetti donuts will hold their shape much better :)
☀️SPEICAL THINGS YOU’LL NEED:
Silicone Donut Mould (oven-proof and enough to make 12)
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☀️ METHOD:
1. Preheat oven to 180°C (350°F)
2. On a cutting board, dice tomatoes and feta cheese finely with a knife, mince garlic (or use jarred minced garlic like I did), grate cheddar cheese and set everything aside
3. In a stainless steel pan, cook bacon pieces over a medium high heat until done.
4. Turn heat on low, stir in garlic, pepper, chopped tomato and feta cheese into saucepan.
5. In a separate pot of boiling water, cook spaghetti pasta according to package instructions (but cook for 1 minute less to the pasta is still a little firm). Should be roughly 8 minutes in boiling water.
6. Drain pasta with a strainer (drain it really well so there’s no water left!) and add it into the saucepan with bacon.
7. Turn saucepan off the heat and stir in half the cheddar cheese until well combined.
8. Using tongs, carefully spoon pasta mixture into silicone donut moulds (try to ‘wrap’ the long spaghetti around in donut shape), pressing down pasta firmly and not ‘overspilling’ the donut shape. Top each generously with remaining cheddar cheese.
9. Place silicone donut moulds onto flat oven proof tray and bake in pre-heated oven for 7-8 minutes (or until cheese is golden and sufficiently melted)
10. Remove spaghetti donuts from oven and wait for them to cool (about 10-15 minutes) – do not skip this step, waiting until they cool will ensure they keep their shape!
11. Once cooled, remove spaghetti donuts from mould (use 2 butter knives to make this easy)
12. Enjoy!
Helpful Notes:
Question: Can I make this vegan?
Answer: Yes, you can! Feel free to use any ‘faux meat’ alternative you like or simply leave it out. Use your favorite dairy-free cheese too (just make sure to use a good ‘melty-type’ of cheese so these spaghetti donuts hold their shape well)
Question: Why didn’t my donuts hold their shape? How can I get them more structurally sound?
Answer: There are a few variances to consider experimenting with, if your spaghetti donuts didn’t hold their shape well out of the oven: anything from changing the specific brand of cheese you used or cooking them a little longer in the oven so they have more of a chance to ‘dry out’ and have the cheese work it melty-magic (remember that all ovens cook slightly differently).
Don’t use pre-shredded cheese! Pre-shredded cheese has anti-caking agents which stops the cheese from sticking together. Buy a block of cheese and grate it yourself :)
Cheese really is the glue that holds these spaghetti donuts together so make sure not to grate your cheese ‘too small’ because you really want it bridging the little spaghetti pieces together and forming a delicious cheesy glue :)
Make sure you wait until they cool down when out of the oven (wait about 10-15 minutes). This is essential for them to hold their shape! I know it’s hard to wait but I promise it’ll be worth the wait :)
Question: How do I store the spaghetti donuts? How long do they last?
Answer: Pasta like this is best eaten the day you make it but you can store it in the fridge if you wish (in an airtight container for up to 3 days) or the freezer (in an airtight container for up to 3 months).
Question: Can I substitute the bacon out for something else?
Answer: Yes, you sure can! Feel free to use any alternative you like! Ham pieces are a good swap but there are also heaps of ‘faux meat alternatives’ out nowadays so feel free to swap in your preferred choice! I know thinly sliced and grilled carrots are a good alternative.
Question: Can I make this Gluten Free instead?
Answer: Yes, feel free to experiment with your choice of gluten free spaghetti! I personally haven’t tried this with gluten free pasta yet (and there’s always such a difference depending on what kind of gluten free pasta/brand you choose). If you do try this recipe gluten free I’d love to know how you go (and stay tuned for when I test this out with a few different gluten free alternatives soon!)
Question: I don’t like one (or more) of the ingredients in this recipe - can I substitute ingredients out for something else?
Answer: Yes! Feel free to substitute out any of the ingredients listed here. Google is a wonderful resource if you get stuck and don’t know what a good alternative would be to swap something for. For example, head over to Google and type in ‘garlic alternative swap’ and you’ll be presented with a range of options to choose from (like shallots instead of garlic!). If you’re still stuck, feel free to reach out to me on Instagram and I’ll do my very best at finding you a good alternative suggestion for ingredient swaps!
Question: Did your dog get to eat any spaghetti donuts?
Answer: Nooo, she didn’t get her own spaghetti donut - there’s garlic in this recipe which is not okeydokey for dogs. She got many pats and belly rubs though :) (and a small bit of cheese that she managed to hoover up from the ground lol)
Question: Was this delicious?
Answer: YES, a million times YES! Josh described this as ‘EFFING AMAZING’ which is high praise from a fellow cheesey pasta connoisseur!
My wonderful little website is reader-supported and may include Amazon affiliate links (which means at absolutely no extra cost to you I might make a small commission if you happen to buy anything by clicking on my links). Thank you for your support! :)
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
