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.