- 300 grams fusilli pasta
- 2 tablespoons olive oil
- 450 - 500 grams packed pork sausage, removed from casings
- 1 onion, chopped
- 1 green pepper, chopped
- 1 tablespoon dried Italian herbs
- 150 grams baby spinach
- 500 grams tomato pasta sauce
- 1 cup Best Foods Aioli
- 2 1/2 cups grated mozzarella
- 50 grams garlic butter, melted
- 14 slices white bread, crusts removed
Cook the pasta in boiling salted water, until tender, drain and refresh in cold water. Heat the oil in a frying pan and add the sausages, breaking up the meat as it browns.
Add the onion and green pepper and cook for 5 minutes until softened.
Add the baby spinach and cook until it just wilts. Add the pasta sauce and Best Foods Aioli and mix well. Add the pasta and 2 cups cheese and set aside.
In a 20cm springform tin, grease the tin with some of the garlic butter and put a layer of baking paper on the bottom. Butter the bread slices and put around the edges of the tin with buttered side facing the tin.
Fill in the bottom of the tin, trimming as needed. Add the pasta and press down firmly. Sprinkle with the remaining cheese.
Bake in 180°C for 45-50 minutes or until bubbling, covering the top with a sheet of baking paper if it starts to brown too much.