200g fusilli pasta
1 loaf pane di casa bread (640g)
¼ cup packaged garlic butter, softened
1 tablespoon olive oil
500g beef mince
1 onion, finely chopped
680g jar bolognese pasta sauce
¼ cup sun dried tomato pesto
1 beef stock cube (10g), crumbled
1 cup grated pizza cheese
Chopped fresh parsley, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid.
Meanwhile, cut bread into 12 x 1.5cm thick slices. Spread one side of each slice with garlic butter.
Line base of a rectangular ovenproof dish (22cm x 31cm x 6cm deep) (10-cup capacity) with seven slices of bread, buttered side-up (bread should fit tightly). Cut remaining slices crossways in half. Arrange with crust-edge facing up and buttered-side facing inwards, around side of dish.
Cook in a hot oven (200C) for about 15 minutes, or until crisp.
Meanwhile, heat oil in a large, non-stick frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until changed in colour. Add onion. Cook, stirring occasionally, until soft.
Add sauce, pesto, stock cube and reserved water to pan. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until thickened. Stir in pasta. Season with salt and pepper. 7 Spoon into bread case. Sprinkle with cheese. Return to hot oven. Cook for about 10 to 15 minutes, or until golden brown. Remove.
Serve pie sprinkled with parsley.
TIP! Fusilli is a spiral-shaped pasta, but any small-shaped pasta can be used. For a change replace beef mince with pork and veal mince.