Shell pasta with Italian sausage, pancetta and parmesan cream

Small:

Remove the plastic film and preheat oven to 200C FF. Defrosted: cook in the oven for 25 minutes, cover with foil if the top is getting too brown. Frozen: cover with foil and place in the oven for 45 minutes, uncover and cook for a further 20 minutes or till piping hot and golden on top. Serve with a leafy green salad and crusty bread.

Large:

Remove plastic film and preheat oven (FF) to 200C. Defrosted: cook for 35 minutes, cover with foil if the top is getting too dark. Frozen: cover with foil and place in the oven for 55 minutes, uncover and cook for a further 20 minutes till piping hot and golden on top. Serve with a leafy green salad and crusty bread.Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. cook within 48 hours of removing from freezer. Consume immediately once cooked. Do not reheat or refrigerate once cooked.

Cooked pasta (30%) (wheat semolina, water), parmesan cheese (17%) (milk, salt, cultures, non-animal rennet), pork and fennel sausage mix (13%) (pork, salt, fennel, garlic, black pepper), crushed tomatoes (tomato puree, citric acid), cream (milk), onion, peas, carrot, celery, pancetta (1.5%) (pork (96%), salt, dextrose (maize), cracked black pepper, red wine (sulphites), starter cultures, garlic, antioxidant (316), preservative (250,251)), salt, tomato paste, olive oil, parsley, butter (cream (milk), salt), plain flour (wheat), garlic, lemon zest, oregano, black pepper, nutmeg