Spring form Tin star

PASTA PIE

INGREDIENTS (Serves 8-10)

2tbsp olive oil; 1 onion, finely diced; 2 celery stalks, finely diced; 3-4 cloves of garlic, crushed; bunch of fresh basil, stalks set a side and leaves chopped; 200ml red wine; 3 x 400g tinned chopped tomatoes; 350g of protein eg. quorn mince/soy mince/ puy lentils/cooked beef mince; 750g of mezzi rigatoni pasta; 200g mozzarella, grated; 200g Parmesan grated; 50g panko breadcrumbs; salt and freshly ground black pepper

To serve: Green salad

METHOD

1. Heat the oil in a pan, add onion and celery and gently sweat on a low heat for approximately 10 minutes.

2. Stir in the garlic and basil stalks and gently cook for a few more minutes. Add the red wine and tinned tomatoes, cover and simmer for a minimum of one hour to intensify the flavour.

3. Once cooked, add your protein and cook for 15 to 20 minutes or until cooked through and piping hot. Remove any large basil stalks, stir through the chopped fresh basil, and season well.

4. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

5. Cook the rigatoni until it is very al dente as it will cook more in the oven and soggy pasta is not ideal.

6. In a large bowl, mix the panko breadcrumbs and a third of the Parmesan. Once the pasta is cooked, drain and toss it in the breadcrumbs and cheese mixture.

7. To assemble your pie, place the rigatoni upright in a greased and lined spring form tin, piece by piece, until the base is covered. Spoon on your sauce allowing it to fill the holes and then sprinkle with half the mozzarella and a third of the Parmesan.

8. Repeat the same process for the second layer and double up the gorgeousness.

9. Bake for 20-30 minutes until golden brown. Remove from the oven and sit for five minutes before slicing and commencing the fight for the biggest chunk.

10. Enjoy with a side salad.