- Olive oil, to grease
- 200g dried tubular spaghetti (bucatini)
- 1kg (4 cups) bolognaise sauce (see Bolognaise Sauce recipe)
- 80g (1 cup) coarsely grated cheddar
- 70g (1 cup) shredded parmesan
- 3/4 cup finely shredded fresh basil
- 4 eggs, lightly whisked
- 50g baby spinach leaves
- 2 tablespoons dried (packaged) breadcrumbs
- 2 tablespoons shredded parmesan, extra
- Mixed salad leaves, to serve
- Step 1Preheat oven to 200C. Brush a 22cm (base measurement) springform pan with oil to lightly grease. Line the base with non-stick baking paper.
- Step 2Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 3Meanwhile, heat the bolognaise sauce in a medium saucepan over medium heat, stirring occasionally, for 10 minutes or until warmed through. Remove from heat.
- Step 4Add the bolognaise sauce, cheddar, parmesan, basil and egg to the pasta and toss until well combined. Spoon half the pasta mixture into prepared pan, pressing firmly. Top with spinach and remaining pasta mixture.
- Step 5Combine breadcrumbs and extra parmesan in a bowl. Sprinkle spaghetti pie with breadcrumb mixture. Bake in oven for 1 hour or until golden brown and firm. Set aside for 3-4 hours to cool to room temperature. Cut into wedges and serve with salad leaves.
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Luke Burgess
- Publication: Australian Good Taste