Recipes, Savoury

Rigatoni Pie

rigatoni pie logo.jpgWe absolutely love pasta in our household. We try not to eat it often but sometimes we go all out, like with this marvellous creation. The pie holds together so well when it’s rested and cooled slightly, so it’s easy to portion out the same amount to each person. Or you could just sit there and eat the whole thing on your own…


  • 1 batch of Hidden Veg Bolognese
  • 500g  rigatoni pasta
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups grated mozzarella



  1. Preheat your oven to 200ºc. While the oven is preheating, bring a pot of water to the boil and salt the water. Add the rigatoni and cook for about 5-6 minutes, so it’s pliable but not cooked through, then drain.
  2. While the pasta is hot, toss about 2 tablespoons of parmesan into the pasta so that it melts. This will act like a glue and also gives the pasta a great flavour.
  3. Once pasta is cool enough to touch, grab a cake pan (a 22cm spring form cake pan is ideal), place a little hidden veg bolognese sauce on the bottom and start assembling your pie. Start by standing the pasta up  around the outside of the cake pan and work your way in. You’ll need every bit of pasta, so squeeze them all in wherever you can.
  4. Start ladling on the hidden veg bolognese sauce, and tapping the pan on the bench so that the sauce goes down the holes. Keep pouring the sauce on bit by bit until you can no longer see any air bubbles popping up. Cover the pan with foil and bake in the oven for approximately 30 minutes. Remove the foil and add on the mozzarella and the rest of the parmesan cheese and bake for a further 30-35 minutes, or until golden.
  5. Let the pie rest for about 15-20 minutes so that it has time to settle. Unclip the pan, slice and serve.
Recipes, Savoury

Sandwich Press Cheese and Bacon Hash Browns

Hash brownsMakes:4

This recipe was requested by a good friend of mine who wanted a “trash” recipe for his sandwich press. So I came up with this. You can do so much in a sandwich press like these super crispy hash browns!
It actually amazed me while doing this dish how quick you can achieve crispy bacon using a sandwich press!


  • 2 desiree potatoes or red washed potatoes, grated
  • 2 rashers streaky bacon
  • 2 tsp vegetable oil
  • 1/3 cup cheddar cheese
  • Salt and pepper
  • Chives and sour cream to serve


  1. Put bacon onto the preheated sandwich press and close the lid until crispy, about 2-3 minutes. Remove and turn the sandwich press off until needed. Crumble the bacon when cooled slightly.
  2. Squeeze out as much liquid from the grated potatoes as possible and then pat dry with paper towel and put into a bowl with the bacon, oil, cheese and season with salt and pepper, mix well.
  3. Preheat the sandwich press and spray with a little oil on both sides. Place about 1/4 cup of potato mixture per hash brown onto the hot plate and leave closed for about 5 minutes or until crispy. Try not to open before 5 minutes because they may fall apart. If you find the hash brown is stuck to the top when it’s done, don’t worry, just flick it off with a knife or spatula.
  4. While hot, season with some salt and serve with chives and sour cream.