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Spaghetti doughnuts

Spaghetti doughnuts


The brainchild of Pop Pasta, a vendor at Brooklyn food market Smorgasburg, the spaghetti doughnut is perhaps the ultimate Italian-American hybrid!

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    1056kj 252kcal
  • Fat
    Med 17%
  • Saturates
    Med 24%
  • Sugar
    Low 3%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 150g Co-op spaghetti
  • 1 tbsp Co-op olive oil, for greasing
  • 2 Co-op British free range eggs, beaten
  • 300g fresh Co-op tomato and basil pasta sauce
  • 30g Co-op Parmigiano Reggiano, grated
  • 125g ball Co-op Italian mozzarella, cut into 1cm cubes and patted dry on kitchen paper
  • 1 tbsp drained jarred capers
  • 10 Co-op pitted black olives, chopped
  • ½ x 80g pack Co-op prosciutto, torn into small pieces
  • 2 tbsp roughly torn basil leaves


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cook the spaghetti according to the pack instructions, then drain it. Grease a 6-hole, 9cm-diameter doughnut tray (or use a Yorkshire pudding tin) with olive oil
  3. In a bowl, beat the eggs into half of the pasta sauce using a fork
  4. Add the drained spaghetti and all the remaining ingredients, then toss until well combined
  5. Arrange the pasta mixture in ring shapes in the prepared tin, spooning over any sauce left in the bowl, then bake for 15 mins, until golden and firm
  6. Allow the doughnuts to cool slightly before loosening each one with a palette knife
  7. Meanwhile, heat the remaining pasta sauce
  8. Serve the doughnuts with the extra pasta sauce on the side for dipping

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