Ingredients
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
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid.
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Meanwhile, cut bread into 12 x 1.5cm thick slices. Spread one side of each slice with garlic butter.
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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.
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Cook in a hot oven (200C) for about 15 minutes, or until crisp.
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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.
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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.
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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.
