Orecchiette - or little ears - are a great pasta shape for holding sauces and retain a good chewy bite even after baking. Here, they're tossed with red onions, olives, roast eggplant and red capsicum, baby spinach, basil and feta. We top the bake with crunchy, Parmesan and thyme breadcrumbs, making an easy, flavour-packed, all-in-one vegetarian dish that any carnivore will happily wolf down as well. 
Orecchiette pasta, eggplant, capsicum, basil, egg, Parmesan, breadcrumbs, feta, thyme, pepper, garlic, salt, olive oil, red onions, butter, flour, milk, nutmeg, baby spinach, Kalamata olives.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, 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 SMALL SIZE
ENERGY478.1kj3596.3kj
PROTEIN4g30g
FAT TOTAL6.5g48.9g
- SATURATED3.3g25g
CARBS9.1g68.4g
- SUGARS2.7g20.2g
SODIUM318.3g2394.1mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serve with a leafy green salad.

This dish comes uncooked in a foil tray, ready to bake.

Small: Remove plastic film and bake in a preheated 180C oven for 30 (from defrosted) to 55 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for five minutes.

Large: Remove plastic film and bake in a preheated 180 degree oven for  40 (from defrosted) to 60-70 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for five minutes.

DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. 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.