Here, they're tossed with roast eggplant and red capsicum, baby spinach, basil and feta and topped with crunchy, herb-flecked breadcrumbs, making an easy, flavour-packed, all-in-one vegetarian dish that any carnivore will happily wolf down as well. You can cook this straight from the freezer. First remove the plastic film and bake in a 180C oven for 50 minutes (small) or 60-70 minutes (large) or until golden and piping hot right through to the middle. If defrosted, deduct ten minutes from the cooking time. Rest for 5 minutes and serve with a green salad.
Orecchiette pasta, eggplant, capsicum, basil, egg, grana padano, breadcrumbs, feta, thyme, pepper, garlic, salt, olive oil, onions, butter, flour, milk, nutmeg, baby spinach, olives. (MILK, GLUTEN, EGG)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.