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. 

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

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.