Shell pasta with Italian sausage, pancetta and Parmesan cream
We brown pancetta and crumbled Italian sausage and cook them with soffrito veg. We then add tomatoes and herbs and cook our ragu until thick and delicious. The ragu is then stirred through the shell pasta with peas and topped with a Parmesan cream flavoured with a hint of nutmeg and lemon zest. The pasta and sauce are dished into foil trays, scattered with Parmesan and then snap frozen, ready to bake.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
TO COOK SMALL: Remove the plastic film and place in a preheated 180C oven for 15 (from defrosted) to 30 minutes (from frozen). Cover with foil and cook for a further 10 minutes, or until piping hot (70C).
TO COOK LARGE: Remove the plastic film and place in a preheated 180C oven for 20 (from defrosted) to 35 minutes (from frozen). Cover with foil and cook for a further 10 minutes, or until piping hot (70C).