Step 1

Preheat oven to 200C. Brush a 22cm (base measurement) springform pan with oil to lightly grease. Line the base with non-stick baking paper.

Step 2

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Step 3

Meanwhile, heat the bolognaise sauce in a medium saucepan over medium heat, stirring occasionally, for 10 minutes or until warmed through. Remove from heat.

Step 4

Add the bolognaise sauce, cheddar, parmesan, basil and egg to the pasta and toss until well combined. Spoon half the pasta mixture into prepared pan, pressing firmly. Top with spinach and remaining pasta mixture.

Step 5

Combine breadcrumbs and extra parmesan in a bowl. Sprinkle spaghetti pie with breadcrumb mixture. Bake in oven for 1 hour or until golden brown and firm. Set aside for 3-4 hours to cool to room temperature. Cut into wedges and serve with salad leaves.