Step 1

Line a 20 x 30cm (base measurement) Swiss roll pan or baking tray with non-stick baking paper. Place milk in a saucepan and bring just to the boil over high heat. Reduce heat to medium-low and add the semolina in a thin steady stream. Cook, stirring, for 10 minutes or until mixture is stiff and grains are tender. Remove from heat.

Step 2

Add the egg and 70g (3/4 cup) of the parmesan to the semolina mixture and stir until well combined. Spoon into the prepared pan and use a spatula to smooth the surface. Set aside for 2 hours or until cool and firm.

Step 3

Preheat oven to 200°C. Use a 6cm-diameter round pastry cutter to cut 18 discs from the semolina mixture.

Step 4

Spread the tomato sauce over the base of a 19 x 28cm (base measurement) ovenproof dish. Arrange semolina discs, overlapping slightly, on top.

Step 5

Combine the pine nuts and remaining parmesan in a small bowl. Sprinkle the semolina discs with parmesan mixture. Bake in oven for 15 minutes or until warmed through and nuts are toasted. Sprinkle with oregano leaves and serve immediately.