Spaghetti Pie

1. Cook the spaghetti in salted boiling water until al dente, drain, then while still warm toss it with the butter, beaten eggs and parmesan so the egg coats the strands and binds the crust.
2. Press this pasta mixture firmly into a buttered 23cm pie dish or springform pan, pushing it up the sides to form a nest, and set aside.
3. Heat the vegetable oil in a skillet over medium heat and soften the onion for 3 minutes, then add the garlic and cook for another minute until fragrant.
4. Add the mince and cook, breaking it up, until browned and cooked through to at least 71C (160F), then drain off excess fat.
5. Stir in the tomato sauce and oregano, season with salt and pepper and simmer for 10 minutes until thickened, then spoon the meat sauce into the spaghetti crust.
6. Scatter the mozzarella over the top followed by the breadcrumbs for a crisp finish, then bake in an oven preheated to 190C (375F) for 25 to 30 minutes until set and golden and the egg-bound crust is fully cooked.
7. Let the pie rest for 10 minutes so it firms up enough to hold its shape, then slice into wedges and serve.

You'll use: Oven · Frying pan / skillet · Pan · Saucepan