Spag Bol Sunday getting a bit stale? Freshen things up with this Garlic Bread Pasta Torte made from our Wholemeal Loaf filled with pasta, meat of your choice and yummy herbs and spices!

Ingredients

1 tbsp olive oil
6 pork & fennel sausages
1 onion, finely diced
3 garlic cloves
200g Swiss brown mushrooms, sliced
1 red capsicum, diced
1 bottle of passata 700g
Small handful of basil, roughly chopped
Salt and pepper to taste
400g spiral pasta
2 ½ cups mozzarella, grated
½ cup Parmesan cheese, grated
12 slices of Bakers Delight Wholemeal Loaf
150g unsalted butter, melted
4 garlic cloves, finely chopped

Method

STEP 1

Preheat oven to 200°C

STEP 2

In a large pot cook the pasta according to packet instructions

STEP 3

Remove casings from the sausages

STEP 4

Heat the olive oil in a large saucepan over medium high heat. Crumble the sausage meat into the hot pan and cook until it starts to brown

STEP 5

Add the onions and saute for a further 2 mins, followed by the mushrooms, capsicum and garlic and cook for 3- 4 more minutes

STEP 6

Stir in the passata and simmer for 15 minutes

STEP 7

Add the cooked pasta and basil to the sauce and stir in 2 cups of mozzarella cheese

STEP 8

Melt the butter in the microwave and stir in garlic

STEP 9

Using a pastry brush, lightly brush one side of the bread with garlic butter

STEP 10

Line the bottom and sides of a greased 10-in. springform pan with bread slices, facing the buttered sides against the pan. Fill with pasta mixture and sprinkle with remaining cheese

STEP 11

Bake, uncovered for 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife before removing the torte from the pan