Roasted Vegetable Pasta Bake
Olive's Kitchen

Roasted Vegetable Pasta Bake

Regular price £4.95

Roasted Aubergines, Peppers and Courgettes with penne pasta in a rich tomato sauce, topped with extra mature cheddar and toasted breadcrumbs..

Roasted Vegetables (Aubergines, Peppers, Courgettes), Pasta (Wheat), Chopped Tomatoes, Passata, Diced Onions, Cheddar (Milk), Celery, Grana Padano (Milk), Tomato puree, Breadcrumbs (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine, Water, Salt, Yeast), Oil Blend (Olive & Sunflower Oil), Garlic, Oregano, Soft Brown Sugar, Salt, Pepper.

Single Portion: Preheat oven to 200C / fan 180C / gas 6. Remove cardboard sleeve and pierce film lid. Place onto a baking tray and cook in the centre of the oven for 35-40 mins, or until food is piping hot throughout.
Allow to rest for 2 mins and stir before serving. Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 20-30 mins.
Caution: Take care when removing film lid after cooking as steam may be released. 

Double Portion: Preheat oven to 220C / fan 200C / gas 7. Remove cardboard sleeve and pierce film lid. Place onto a baking tray and cook in the centre of the oven for 45 - 50 mins, or until food is piping hot throughout.

Allow to rest for 2 mins and stir before serving. Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 30 - 35 mins.


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