Notes: Shape the pasta in a plain ring mold that holds 6 to 12 cups. If making up to 1 day ahead, cover pasta in mold and chill.

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Credit: James Carrier

Recipe Summary test

Makes 5 or 6 servings


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 10 to 12 minutes.

  • Drain pasta and immerse in cold water; when cool enough to touch, in about 1 minute, drain again. Mix with butter.

  • Lift pasta, a handful at a time, and let strands shake out until fairly straight; lay neatly around the center of a ring mold (see notes). Repeat, using all the pasta; pat to make level. Let stand at least 1 hour (see notes).

  • Invert a flat, rimmed microwave-safe plate over mold. Holding containers together, flip over and lift off mold.

  • Cover pasta with microwave-safe plastic wrap. Heat in a microwave oven on full power (100%) until pasta is hot, about 5 minutes. Uncover and fill with beef stroganoff.

Nutrition Facts

298 calories; calories from fat 9.3%; protein 9.7g; fat 3.1g; saturated fat 1.4g; carbohydrates 57g; fiber 1.8g; sodium 25mg; cholesterol 5.2mg.