Bolognese pasta pie

Name: Bolognese pasta pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 tbsp. olive oil, plus extra to grease; 400 g (14oz) beef mince; 350g jar tomato & basil pasta sauce, we used Napolina; 375 g (13oz) spaghetti; 40 g (1 ½oz) Parmesan, finely grated; 3 large eggs; 3 basil sprigs, leaves picked and roughly torn; 100 g (3 ½oz) cherry tomatoes, halved

Spaghetti bolognese, in pie form - the family will love this one!

By The GH Kitchen TeamPublished: 09 June 2016

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Preparation Notes: 25min, plus cooling

Cooking Notes: about 50min

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Yields:

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Ingredients

1 Tbsp. olive oil, plus extra to grease
400 g (14oz) beef mince
350g jar tomato & basil pasta sauce, we used Napolina
375 g (13oz) spaghetti
40 g (1 ½oz) Parmesan, finely grated
3 large eggs
3 basil sprigs, leaves picked and roughly torn
100 g (3 ½oz) cherry tomatoes, halved

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of salted water to the boil for the spaghetti. Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment. Set aside.
2. Step 2
  Heat oil in a large frying pan and brown mince all over. Mix in pasta sauce, check seasoning and set aside to cool for 10min.
3. Step 3
  Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente. Drain and leave to cool for 5min. Return to pan and stir in half the Parmesan and two of the eggs.
4. Step 4
  Spread half the spaghetti over base of prepared tin in an even layer. With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince. Stir remaining egg and most of basil into mince mixture. Spoon into well in pasta.
5. Step 5
  Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese. Cover tin with foil and cook in oven for 15min. Remove foil and cook for a further 20-25min until lightly golden.
6. Step 6
  Transfer to a serving plate or board. Scatter over remaining basil and serve pie in slices.
  
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Per Serving:

Calories: 508
Fibre: 4 g
Total carbs: 50 g
Sugars: 6 g
Total fat: 21 g
Saturated fat: 7 g
Protein: 29 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time