Baked pasta, mushroom and ham pie

Method

• Step 1
  Preheat oven to 200°C. Brush a 22cm (base measurement) springform pan with oil to grease and line the base with non-stick baking paper.
• Step 2
  Place the cornflour in a small bowl. Add 2 tablespoons of the milk and mix to a smooth paste. Set aside. Place the remaining milk, onion, garlic and mushrooms in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and cook, uncovered, for 10 minutes or until the mushrooms are tender.
• Step 3
  Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet directions or until al dente. Drain and place in a large heatproof bowl.
• Step 4
  Add the mushroom mixture to the pasta with the peppers, ham, parsley and green shallots. Season with salt and pepper. Use a large metal spoon to gently fold the mixture together until well combined.
• Step 5
  Use a fork to lightly whisk the eggs, egg whites and cornflour mixture together. Add to pasta mixture and mix until well combined. Spoon into lined pan and use back of spoon to press firmly. Place a piece of non-stick baking paper over pan and use your hands to firmly scrunch the baking paper around edge of the pan to cover well.
• Step 6
  Bake in preheated oven for 45 minutes or until set in the centre. Set aside for 30 minutes before removing outer ring from pan. Cut into wedges and serve with the pasta sauce, if using, and salad.