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!
1 tablespoon olive oil
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.
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.
Stir in paste and pasta sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened
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.