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Cheesy tomato pasta with eight hidden veg
The first things we do is to cook all the different vegetables - onion, celery, garlic, carrot, capsicum, zucchini, mushrooms and pumpkin till they're soft and sweet, then we blitz them with tomatoes, herbs and vegie stock. We then cook penne till al dente, stir through the sauce, dish it up and sprinkle it with grated cheese. Easy.
Penne pasta, olive oil, onion, celery, carrot, red capsicum, zucchini, mushroom, tomato, pumpkin, oregano, thyme, salt, vegetable stock (Massel), garlic, tasty cheese. 
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER INDIVIDUAL
ENERGY624.7kj2105.6kj
PROTEIN6.1g20.4g
FAT TOTAL4.3g14.4g
- SATURATED2.3g7.7g
CARBS20.1g67.8g
- SUGARS2.3g7.7g
SODIUM219.4mg739.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
This is a complete dish in itself - all the veg is hidden! An adult might want a salad on the side.

Individual: Remove plastic film and cook, covered with foil, in a preheated 180C oven for 10-15 (from defrosted) to 20 minutes (from frozen), then uncover for a further 10 minutes or until the cheese is golden and the pasta heated through.

Small: Remove plastic film and cook, covered with foil, in a preheated 180C oven for 40 (from defrosted) to 50 minutes (from frozen), then uncover for a further 10 minutes or until the cheese is golden and the pasta heated through.

Defrost information: May be cooked straight from frozen or defrost in the fridge overnight. Once defrosted, keep refrigerated and cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.