3 Cheese & Sundried Tomato Spaghetti Pie

When you love pasta as much as I do you’re constantly thinking of new and wacky ways to enjoy it, after all, there are only so many pasta bake recipes that I can post! Although thinking about it, this receipt does include pasta and it is baked in the oven, so effectively I am sharing yet another pasta bake recipe. This time however it has the added twist of twirly spaghetti!!

Unlike most other pasta bakes, this one is just as good cold in a lunchbox the next day, and can even be picked up and devoured with your hands, perfect for lunch on the go or a picnic (maybe wait a few months for the sun to come out first).

Serves 4-6

• 1 red onion – peeled and finely sliced
• 150g broccoli – whizzed until fine in a blender
• 3 cloves garlic – peeled and finely chopped
• Splash olive oil
• 500ml milk
• 100g mascarpone
• 4 large free-range eggs + 1 egg yolk
• Black pepper
• 60g mature cheddar cheese – grated
• 60g blue cheese – grated
• 1 fresh chilli – deseeded and finely chopped
• 140g sundried tomatoes – finely chopped
• 400g wholemeal spaghetti – just cooked
• 1 nob butter
• 1 tsp oregano

Pre-heat the oven to 180’C

Heat a large saucepan and gentle fry the onion until soft.

Add the broccoli and the garlic and continue to fry for 5 minutes, or until any liquid has gone from the pan.

Whisk together the milk, mascarpone, eggs and pepper until well combined.

Stir in most of the cheese (leaving a little to sprinkle over the top), the broccoli mixture, sundried tomatoes and oregano and then stir through the spaghetti.

Melt the butter in a large, ovenproof frying pan and swirl it around to coat the base.

Slowly pour the spaghetti into the pan and give it a good shake to even out the mixture.

Press the mixture firmly into the pan and top with the cheese.

Bake in the oven for 35-40 minutes until lovely and crisp and then slice and serve up with some yummy salad.

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