Pasta pie

Method

• step 1

  Heat the oil in a pan over a low heat and cook the onion and celery for 10 mins, stirring occasionally until starting to soften. Add the garlic and basil, and cook for a few minutes more for the flavours to infuse.

• step 2

  Add the mushrooms, turn up the heat to high and cook, stirring, for 5 mins until the mushrooms have browned and their liquid has evaporated. Stir in the mince. Tip in the wine, if using, bring to a simmer and bubble for 2 mins. Add the tomatoes and half a can of water, season well and bring to the boil. Simmer, covered, for 1 hr until the sauce has thickened slightly. (You can leave it to cook for up to 2-3 hrs to intensify the flavours, but keep an eye on it so it doesn't thicken too much. You may need to add a little more water if it becomes very thick.) Remove from the heat and leave to cool slightly. Once cooled completely, the sauce will keep chilled for up to two days.

• step 3

  Cook the rigatoni in a pan of boiling salted water following pack instructions until al dente, about 8-9 mins (you don't want it to be too soft, as it will continue to cook in the oven). Drain and toss with the panko breadcrumbs and a third of the hard cheese.

• step 4

  Oil a 20cm springform cake tin (it should be at least 6cm deep) and line the sides with baking parchment, leaving a few centimetres overhanging the rim. Scatter a small handful of panko breadcrumbs and half the remaining hard cheese over the base of the tin. Arrange half the cooked rigatoni in the tin, standing each piece upright until the base is covered. Gently spoon over half the sauce (if it's been chilled, you can use it straight from the fridge) so it fills the holes of the rigatoni, then sprinkle over half the mozzarella and half the remaining hard cheese. Repeat with the remaining pasta, sauce and cheeses. Bake at 200C/180C fan/gas 6 for 20-30 mins until bubbling and golden brown (if the sauce was fridge-cold, cook for a further 5 mins to heat fully). Serve with a green salad.