Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

I made this pasta pie during one of the school holidays and it has remained a family favourite ever since. It is a practical family dish as you can prepare it in advance and reheat when necessary.


  • 125 g (4 oz) tagliatelle or other wide flat egg noodles
  • 500 g (


Cook the pasta in plenty of boiling salted water until al dente. Drain and rinse under cold running water, then keep on one side. Meanwhile, cook the spinach in a little boiling water in a covered pan for 1-2 minutes, just until limp. Drain, press out the moisture thoroughly and leave on one side.

Heat the sunflower oil in a frying pan over a high heat. Add the minced beef and st