A great dish to make with children, no sharp knives, easy to make and their sense of achievement when it comes out the oven will be enormous.

There are certainly easier ways to make pasta, tomato and cheese but this is impressive and great to share with friends. My brief from Adam is a dish for 4 for under £10 and this one is a dish for 6-8 (depending on your hunger) and costs just £5.20. Reheats well in the microwave or oven and will keep in the fridge for 5 days.

Make your own marinara sauce if you prefer, however this version is help with a quick and easy midweek meal, all you need is a 20cm spring form cake tin.

Preheat the oven to 190C fan. Line a baking tray with foil and grease a 20cm spring form cake tin with 1 tbsp of the olive oil.

Bring a large pan of salted water to the boil and cook the rigatoni for 8 minutes until only just al dente. Drain into a bowl, toss with the remaining oil and leave to cool a little.

Stand the rigatoni up in the cake tin until the base is fully covered. Put the cake tin on the lined baking tray. Pour over the marinara sauce using a spatula or the back of a spoon to caress the sauce into the tubes. Smear the top with ricotta, dot with basil leaves, sprinkle mozzarella then parmesan. Cover with foil and bake for 30 minutes.

Remove the foil and bake for a further 20 minutes. Remove from the oven and allow to rest for 15 minutes before releasing the pie for the outside edge of the cake tin.