MEDITERRANEAN MAC & CHEESE PREP + COOK TIME 35 MINUTES SERVES 8
Cook 375g elbow macaroni in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Meanwhile, melt 60g butter in a large saucepan over medium heat. Add ⅓ cup plain flour. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in 3 cups (750ml) milk. Add ⅓ cup tomato paste. Cook, stirring, for 1 minute or until sauce boils. Preheat an oven grill. Stir pasta, a drained 320g jar antipasto mixed vegetables, ⅓ cup finely chopped fresh chives and ¾ cup pizza cheese into sauce. Place mixture in a deep 2-litre (8-cup) ovenproof dish. Sprinkle with another ¾ cup pizza cheese. Grill for 3 minutes or until cheese melts and is browned lightly.
PUMPKIN, SPINACH & RICOTTA AGNOLOTTI PREP + COOK TIME 25 MINUTES SERVES 4
Cook 625g fresh ricotta and spinach agnolotti (see tip) in a large saucepan of boiling salted water for 3 minutes or until they float to surface. Drain. Melt 50g butter in same saucepan over medium heat. Cook 1 bunch trimmed and finely shredded spinach with 1 teaspoon ground cinnamon for 2 minutes or until wilted. Remove from pan. Add 2 x 420ml cans pumpkin soup to pan. Bring to the boil. Boil for 2 minutes. Add ½ cup (125ml) pouring cream and the ricotta and spinach agnolotti. Stir for 2 minutes or until heated through. Remove from heat. Season. Serve agnolotti topped with 100g crumbled fresh ricotta and fresh flat-leaf parsley.
TURKEY BOLOGNESE PREP + COOK TIME 30 MINUTES SERVES 4
Cook 375g fettuccine in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain. Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Cook 1 finely chopped medium brown onion and 2 crushed cloves garlic, stirring, for 3 minutes or until onion is soft. Add 1 finely chopped medium carrot and 1 finely chopped stalk celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add 500g turkey mince. Cook, stirring, for 3 minutes or until browned. Add 2 cups (500ml) passata and ½ cup (125ml) chicken stock. Bring to the boil. Reduce heat. Simmer for 15 minutes or until mixture thickens. Add ½ cup frozen peas. Cook, stirring, for 2 minutes or until heated through. Season. Serve pasta topped with bolognese sauce and ⅓ cup shaved parmesan.
CHICKEN PESTO PASTA WITH TOMATOES PREP + COOK TIME 25 MINUTES SERVES 4
Preheat an oven grill. Place 250g cherry truss tomatoes with stems attached on an oven tray. Drizzle with 1 teaspoon balsamic glaze. Grill for 10 minutes or until skins begin to split. Meanwhile, cook 375g penne pasta in a large saucepan of boiling salted water for 12 minutes or until tender. Drain, reserving ⅓ cup (80ml) of the cooking liquid. Return pasta to pan with ⅓ cup basil pesto, 2 cups shredded skinless cooked chicken, cooked tomatoes and reserved cooking liquid. Stir over low heat for 2 minutes or until heated through. Serve sprinkled with
2 tablespoons freshly grated parmesan and micro basil.