Spaghetti Torte

I made this a while ago, but never posted it. I changed a lot and the recipe reflects that.

Spaghetti Torte

• 1 pound uncooked spaghetti
• 1/2 cup grated Parmesan cheese
• 1/2 cup cottage cheese
  
• 1 tablespoon Italian seasoning
  
• 1/2 tsp oregano
  
• 2 eggs
• 1/4 cup chopped fresh basil (I used 1 tsp dried basil, and added it to the cheese mixture)
  
• 1 14.5 oz can diced tomatoes
  
• 4 slices provolone cheese, cut into fourths (I used shredded mozzarella)
  

1. Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.