This is a recipe Jamie Oliver discovered in Italy, however this is a lighter vegetarian version of the one in Italy which had lots of ham, chicken and prosciutto.
Serves 8 to 10
2 1/2 cups heavy cream
4 large organic eggs
sea salt and freshly ground black pepper
5 oz mature cheddar cheese, grated
5 oz mixed smelly cheeses like Brie, Stilton or goat cheese, cubed
2 large handfuls fresh baby spinach, roughly chopped
1/2 fresh red chili, deseeded and finely chopped
5 to 6 oz sun dried tomatoes in oil, drained and roughly chopped
14 oz just- cooked spaghetti
a good lump of butter
a few sprigs of fresh sage, leaves picked
Preheat the oven to 350 F.
In a large bowl beat together the cream and eggs with a good pinch of salt and pepper.
Add the grated cheddar cheese, most of the smelly cheese, the spinach, chili, sun-dried tomatoes and the cooked spaghetti.
Melt the butter in an ovenproof frying pan, around 11 inches in diameter, and swirl it around the base of the pan until it is nicely coated.
Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
Bake in the hot oven for 30 minutes until it starts to crisp on top.
At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the cake.
Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining smelly cheese on top.
Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes.
Serve in lovely wedges with a fresh green salad..