Generously butter grease a 23cm/9 inch springform pan. Wrap the outside in foil to avoid leakage.
In a skillet, add the ground beef, sausage, onions, garlic and chilli flakes. Brown the meat for about 5 minutes.
Once the meat is cooked and onions softened, add the wine and cook until wine has reduced.
Now add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper.
Stir and simmer on low about 1 hour or until sauce has thickened.
Cook the pasta but not completely, 5 minutes before al dente. Drain and spread out to prevent them from sticking together.
In a large bowl, combine the ricotta, egg, pesto, parmesan cheese, salt and pepper.
In a separate bowl, mix together the mozzarella and fontina cheese.
Assembly:
Scoop up 1 and half cups of the bolognese sauce on the bottom of your springform pan to cover the base.
Put the ricotta filling in a piping bag. Cut a small hole in the corner and fill the pasta ¾ way full.
Place them upright fitting them tight next to each other in the springform pan.
Spoon pasta sauce into or on top of the filled paccheri.
Spread the shredded cheeses on top. Spray a piece of tin foil with baking spray and just place it over the pie, sprayed side down.
Bake in oven 190C/350F for 35 minutes. Uncover, bake a further 30 minutes or until top is golden.
Let stand for 15 minutes before running a knife around the edge and carefully unclip and remove the springform.
Slice into wedges and serve.
Enjoy!
