Method

• 1.
  Preheat oven to 200°C. Lightly grease four 2-cup (500ml) baking dishes. Line a baking tray with baking paper.
• 2.
  Cook pasta 3 minutes less than packet instructions, then drain, reserving 3/4 cup (180ml) cooking water. Drizzle with 1 tbs oil, stir to coat and set aside.
• 3.
  For pangrattato, combine 2 tbs oil, garlic and chilli in a bowl. Add bread, stir to coat, then tip onto lined tray, season and bake for 10 minutes or until crisp and golden. Set aside
• 4.
  Heat remaining oil in a non-stick frying pan, add onion and cacciatore and cook , stirring regularly, for 5 minutes or until onion softens. Take off heat, add pasta, arrabbiata sauce, reserved cooking water, olives and parsley, stir to coat and season.
• 5.
  Divide half the pasta mixture among the dishes, top with half the goat’s cheese, then spoon over remaining pasta mixture and top with mozzarella.
• 6.
  Bake for 12 minutes or until golden and melted. To serve, scatter with pangrattato, remaining goat’s cheese and extra parsley.