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Spaghetti bolognaise picnic pie
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Savory picnic pie perfect for picnics or packed lunches.
Ingredients:
  • Olive oil, to grease
  • 200g dried tubular spaghetti (bucatini)
  • 1kg (4 cups) bolognaise sauce (see Bolognaise Sauce recipe)
  • 80g (1 cup) coarsely grated cheddar
  • 70g (1 cup) shredded parmesan
  • 187.50 ml finely shredded fresh basil
  • 4 eggs, lightly whisked
  • 50g baby spinach leaves
  • 40.00 ml dried (packaged) breadcrumbs
  • 40.00 ml shredded parmesan, extra
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200C. Grease a 22cm springform pan with oil and line the base with non-stick baking paper.
  • Boil the pasta in a generously salted large saucepan until al dente following the instructions on the packet. Then, drain the pasta and return it back to the pan.
  • Heat the bolognese sauce in a medium saucepan over medium heat, stirring occasionally, until warmed through, about 10 minutes. Remove from heat.
  • Mix the bolognaise sauce, cheddar, parmesan, basil, and egg with the pasta until fully combined. Spread half of the pasta mixture into the prepared pan, pressing down firmly. Layer spinach on top, then add the remaining pasta mixture.
  • In a bowl, mix breadcrumbs and extra parmesan. Sprinkle the breadcrumb mixture over the spaghetti pie. Bake until golden brown and firm, about 1 hour. Let it cool at room temperature for 3-4 hours. Cut into wedges and serve with salad leaves.

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