Ingredients

• 500ml double cream
• 70g finely grated Italian hard cheese
• 2 eggs
• 3 tsp rosemary
• 2 x 400g passata
• 2 tsp Italian mixed herbs
• 250g spaghetti
• 100g packet sliced pepperoni
• 100g red lentils
• 1 vegetable stock cube
• 150g coarsely grated mozzarella

Methods

1. Preheat the oven to 180C/160C fan. Spray a baking dish with oil.

2. Add the lentils and a vegetable stock cube into a small pot, covering them with water. Cook until softened, and the liquid is absorbed.

3. In a large jug, combine the cream, Italian cheese, eggs, and rosemary. Whisk the mixture until well combined. Season with salt and pepper.

4. Drizzle 200g of passata over the base of the prepared dish. Spread half of the spaghetti evenly over the passata.

5. Pour over half of the cream mixture. Layer the remaining spaghetti over the top.

6. Coarsely chop half of the pepperoni and combine it with the cooked lentils and the remaining passata in a bowl. Pour this mixture over the spaghetti.

7. Pour the remaining cream mixture over the lentil and passata layer.

8. Sprinkle the top with mozzarella and arrange the remaining pepperoni on top.

9. Bake for 40 minutes or until the cheese is bubbling and golden.

10. Allow the Spaghetti Pizza Bake to rest for 10 minutes before serving. Enjoy your delightful pasta and pizza fusion!