How do you cater when the whole family isn’t home at the same time for dinner? With this easy-to-reheat Bolognese pasta pie!
Ingredients
1 tablespoon olive oil
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
Step 2
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes, or until softened. Add mince. Cook, stirring, to break up mince, for 8 minutes or until browned. Add garlic, dried herbs, eggplant and zucchini. Cook, stirring, for 5 minutes or until vegetables are softened.
Step 3
Stir in paste and pasta sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened
Step 4
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a large heatproof bowl. Stir in mince mixture, parsley and half the cheese. Season with pepper. Spoon mixture into prepared pan, pressing to level. Place on a baking tray. Sprinkle top with remaining cheese. Bake for 45 minutes or until top is golden and bake is firm. (Cover with foil if over-browning during cooking.) Stand in pan for 20 minutes. Carefully remove side from pan. Using a serrated knife, cut into wedges. Serve with salad.
