350g jar tomato & basil pasta sauce, we used Napolina
375g (13oz) spaghetti
40g (1 ½oz) Parmesan, finely grated
3 large eggs
3 basil sprigs, leaves picked and roughly torn
100g (3 ½oz) cherry tomatoes, halved
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of salted water to the boil for the spaghetti. Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment. Set aside.
Step 2
Heat oil in a large frying pan and brown mince all over. Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Step 3
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente. Drain and leave to cool for 5min. Return to pan and stir in half the Parmesan and two of the eggs.
Step 4
Spread half the spaghetti over base of prepared tin in an even layer. With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince. Stir remaining egg and most of basil into mince mixture. Spoon into well in pasta.
Step 5
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese. Cover tin with foil and cook in oven for 15min. Remove foil and cook for a further 20-25min until lightly golden.
Step 6
Transfer to a serving plate or board. Scatter over remaining basil and serve pie in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
