If you don't have an ovenproof frying pan, transfer cooked pasta and sauce to an ovenproof dish. Try adding roasted capsicum strips or halved cherry tomatoes to the topping.
250g spiral pasta
1 tblsp olive oil
1 medium onion, finely chopped
300g beef mince
2 tsps dried Italian herbs
500g jar bolognese pasta sauce
¼ cup chopped fresh basil
1½ cups grated pizza cheese
12 slices pepperoni (20g)
50g button mushrooms, thinly sliced
¼ cup drained pitted kalamata olives
Olive oil cooking spray
Fresh basil leaves, to garnish
Cook pasta in a large, saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Heat oil in a 26cm ovenproof frying pan (9-cup capacity) over a medium heat. Add onion. Cook, stirring occasionally, for about 3 minutes or until soft.
Increase heat to medium to high. Add beef and herbs. Cook, stirring to break up mince, for about 4 minutes, or until browned. Add pasta sauce. Season with salt and pepper. Bring to a boil. Simmer, stirring occasionally, for about 3 minutes, or until thick. Stir in the basil.
Add pasta. Stir to combine. Smooth over top. Sprinkle with cheese. Top with pepperoni, mushrooms and olives. Spray top with cooking oil.
Cook in a hot oven (200C) for about 10 to 12 minutes, or until cheese is golden.
Serve pasta bake garnished with basil leaves.