Bolognese pasta pie

Kids – and big kids alike – will love this tasty twist on our favourite pasta dish! An easy midweek meal. SERVES 6 PREP 25min, plus cooling COOK about 50min

• 1tbsp olive oil, plus extra to grease

• 400g (14oz) beef mince

• 350g jar tomato & basil pasta sauce

• 375g (13oz) spaghetti

• 40g (1½oz) Italian hard cheese, finely grated (we used Grana Padano)

• 3 large eggs

• 3 basil sprigs, leaves picked and roughly torn

• 100g (3½oz) cherry tomatoes, halved

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 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 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 cheese and two of the eggs.

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 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 Transfer to a serving plate or board. Scatter over remaining basil and serve pie in slices.

PER SERVING: CALS 508; FAT 21g; SAT FAT 7g; CARBS 50g