- 3 cups leftover bolognese
- 3/4 lb spaghetti (most of a pack)
- 1 cup ripped mozzarella
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan
- Preheat oven to 180°C/360°F
- Stir together bolognese and spaghetti and mix in the mozzarella.
- Pour into a lined spring release cake tin.
- Mix the panko with the parmesan and sprinkle over the top of the pasta cake then bake for 30 minutes or until the breadcrumbs are toasted and golden.