Ingredients 6 fennel flavoured Italian style sausages
⅓ cup red or white wine
1 tablespoon olive oil
350g jar Leggo’s Stir Through Sauce – Sundried Tomato & Roasted Garlic
1 small red capsicum, de-seeded & cut into small wedges
Fresh Italian parsley leaves for garnish
Method Cut the sausages into 2.5cm pieces. Heat olive oil in a non-stick frying pan. Add sausages and capsicum and cook until the sausage meat is lightly browned, stirring continually. Stir in the Leggo’s Stir Through Sauce – Sundried Tomato & Roasted Garlic and red or white wine, simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked penne pasta.
Tips •
Fennel sausages are available in butchers, supermarkets and delicatessens.
350g jar Leggo’s Stir Through Sauce – Ricotta, Spinach & Pecorino Cheese
Method Bring a large saucepan of water to the boil. Add spiral pasta and sweet potato, reduce heat to medium and cook on a gentle boil for approximately 15 minutes. Drain and return to hot saucepan. Gently stir in the Leggo’s Stir Through Sauce – Ricotta, Spinach & Pecorino Cheese. Divide the mixture evenly between 4 x 1½ cup sized ovenproof dishes. Sprinkle with cheese and bake in a preheated oven at 180°C for 15 minutes, topping with diced salami after 10 minutes of cooking time.
Tips •
Chopped bacon can be used instead of the salami.
Pappardelle Pasta with Mushrooms Preparation Time: 10 Minutes Cooking Time: 12 Minutes Serves: 4
Ingredients 500g pappardelle pasta
200g baby mushrooms, halved
1 tablespoon olive oil
350g jar Leggo’s Stir Through Sauce - Semidried Tomato, Basil & Parmesan
100g (6 thin slices) pancetta
Method Cook papparedelle pasta following packet directions. Meanwhile prepare remaining recipe. Heat olive oil in a non-stick frying pan. Add pancetta and mushrooms and cook for 1-2 minutes, stirring occasionally. Add Leggo’s Stir Through Sauce - Semi-dried Tomato, Basil & Parmesan and heat through for 2 minutes. Drain pasta and return to hot saucepan. Add pancetta and sauce mixture, tossing gently until well combined. Spoon into bowls and serve with grated parmesan cheese.
Tips •
100g thinly sliced salami can be substituted for the pancetta.
Mini Meatloaves with Tomato Garlic & Red Wine Sauce Preparation Time: 10 Minutes Cooking Time: 30 Minutes Serves: 4
Ingredients 2 medium zucchini, finely grated
2 tablespoons finely chopped parsley
250g lean pork mince
¼ cup dry breadcrumbs
250g lean beef mince
4 thin slices prosciutto, cut in half lengthwise
350g jar Leggo’s Stir Through Sauce – Tomato Garlic & Red Wine
Fresh Italian parsley for garnish
Method Place grated zucchini into a fine strainer and press out most of the excess juices. Combine strained zucchini, pork mince, beef mince and ½ Leggo’s Stir Through Sauce – Tomato Garlic & Red Wine chopped parsley and breadcrumbs. Divide the mixture evenly between 4 large (9cm) greased muffin pans. Bake in a preheated oven at 180°C for 20 minutes. Remove from oven and top each meatloaf with 2 strips prosciutto. Return to oven and bake a further 10 minutes. Heat remaining Leggo’s Stir Through Sauce and spoon onto serving plates. Add meat loaves and garnish with fresh parsley.
Tips •
Zucchini can be replaced with 1 large grated carrot.
2 tablespoons finely torn basil leaves 350g jar Leggo’s Stir Through Sauce – Chargrilled Vegetables
Method Combine fresh ricotta cheese, egg and basil leaves. Grease a 20cm square heatproof dish with a little olive oil. Spoon approximately 3 tablespoons of Leggo’s Stir Through Sauce - Chargrilled Vegetables over the base of the dish. Cover the base with a single layer of lasagne sheets. Gently spread half of the ricotta mixture over the pasta. Add another single layer of lasagne sheets. Spoon over half the Leggo’s Stir Through Sauce and top with another layer of lasagne sheets. Repeat the layers once – remaining cheese filling, layer of lasagne and finishing with remaining sauce. Sprinkle with grated mozzarella cheese and bake in a preheated oven at 180°C for 25-30 minutes.
Tips •
Tear the basil leaves into approximately 5mm pieces.
