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Bolognese pasta pie
Bolognese pasta pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Simplify mealtime chaos with our delicious and convenient pasta pie for busy families!
Ingredients:
  • 1 medium brown onion, finely chopped
  • 600g pork and veal mince
  • 1 tsp mixed dried herbs
  • 100g eggplant, finely chopped
  • 1 medium zucchini, grated
  • 500g jar tomato pasta sauce
  • 750.00 ml penne rigate
  • 62.50 ml chopped fresh flat-leaf parsley
  • 500.00 ml grated pizza cheese
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round springform pan and line it with baking paper.
  • In a hot frying pan, sauté the onion in oil until softened, about 3 minutes. Add the mince and brown it for about 8 minutes, breaking it up as it cooks. Stir in garlic, dried herbs, eggplant, and zucchini, and cook for an additional 5 minutes until the vegetables are softened.
  • Combine the paste and pasta sauce in a pot and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened.
  • Cook pasta in a large saucepan of boiling salted water according to package instructions until tender. Drain and transfer to a large heatproof bowl. Stir in mince mixture, parsley, and half of the cheese. Season with pepper and spoon the mixture into the prepared pan, pressing it down evenly. Place the pan on a baking tray, sprinkle the remaining cheese on top, and bake for 45 minutes until golden and set. If it browns too quickly, cover with foil during cooking. Allow it to cool in the pan for 20 minutes, then carefully remove the sides. Cut into wedges using a serrated knife and serve with salad.

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