Related Searches: Spinach And Ricotta Lasagne, Pumpkin Spinach And Ricotta Lasagne
... water to the boil. Cook lasagne sheets for 3 minutes or until soft. Carefully remove, drain well and place one sheet on each plate. Layer with pumpkin, ricotta, parmesan and finish with lasagna sheet. Drizzle with pesto ...
... and sour cream in a bowl. Season. Spoon passata over base of prepared dish. Top with two lasagne sheets. Spread with 1⁄3 of the ricotta mixture. Top with half the spinach, then half the ham. Repeat layers, finishing with ...
... spinach leaves, 500 g smooth ricotta, 0.5 bunch basil leaves picked, ½ roughly chopped, 1.5 cups Woolworths Italian cheese blend, 800 g tomato pasta sauce, 250 g fresh lasagne sheets halved crossways. Method: Preheat ...
... 1/3 cup of passata, followed by capsicum and remaining lasagne sheet. Spread remaining passata over lasagne and top with tomato slices. Whisk ricotta, milk and freshly ground black pepper until smooth. Spread over ...
... g parmesan, 4 medium zucchini, 1.5 tsp ground cinnamon, 1 lemon, zested, 750 g light ricotta, 120 g baby spinach leaves, 4 fresh lasagne sheets, 80 g pine nuts. Method: Preheat oven to 180°C. Line four baking trays with ...
... , spread 4 tbs of the lentil mixture over the base of dish. Layer instant lasagne sheets, then 1/3 of the ricotta mixture, 1/3 of the pumpkin, 1/3 of the mushrooms and another layer of lentils (1/4 of remaining amount ...
... serves one, is ready in 10 minutes and is cooked in the microwave. Ingredients: 2 fresh lasagne sheets, 0.5 cup smooth ricotta, 1 tsp dried oregano, 10 g parmesan finely grated, 0.5 cup Macro Organic tomato, garlic ...
... Place pumpkin over lentils. Top with half the remaining lasagne sheets, and remaining passata and lentils. Cover with zucchini and remaining lasagne sheets. Combine ricotta, egg and three-quarters of the mozzarella in a ...
... serve, 0.25 tsp ground nutmeg, 300 ml pure cream, 500 g fresh ricotta crumbled, 1.25 cup grated mozzarella, 1 tbs olive oil, 4 large sheets fresh lasagne each cut into 4 strips, 2 tbs sage leaves, 2 garlic cloves crushed ...
... a 34x27cm (5cm deep) 2.5-litre ovenproof dish. Combine ricotta, mozzarella, 1/2 cup parmesan, nutmeg and remaining milk in a bowl. Season to taste. To assemble lasagne, spread 2 1/2 cups meat sauce over base of dish ...
... crushed tomatoes, 0.25 cup oregano chopped, 250 g frozen chopped spianch thawed, 375 g low-fat ricotta cheese, 375 g fresh lasagne sheets, 0.5 cup reduced-fat cheddar cheese grated, 1 bunch basil leaves, 1 pkt mixed ...
... flat-leaf parsley chopped, 0.66 cup parmesan finely grated, 400 g ricotta, 700 g tomato passata, 500 g beef mince, 2 tbs olive oil, 3 sheet fresh lasagne, 1 egg lightly beaten, 1 tsp dried basil, 2 garlic cloves crushed ...
Transform lasagne into bite-sized snacks that will be a hit at your next party. These morsels feature familiar flavours such as fragrant basil and smooth ricotta. Ingredients: 1 tbs Woolworths extra virgin olive oil, 250 ...
... mushrooms, 0.5 tsp ground nutmeg, 0.5 cup parmesan grated, 50 g prosciutto chopped, 250 g ricotta, 2 tbs olive oil, 6 sheet fresh lasagne, 1 egg, 1 tsp thyme leaves, 540 g pasta sauce. Method: Preheat oven to 180°C ...
... . Stir in 1 cup of cheese. Place pumpkin and ricotta in a food processor and process until smooth. Transfer to ... 2 cup of pumpkin mixture over base of dish. Top with lasagne. Spoon 1 cup of pumpkin over evenly. Top with 1/3 ...
... , try this unbelievably easy lasagne recipe. Layers of ravioli, sauce and mozzarella will be on the table in just 30 minutes. Ingredients: 1 tbs olive oil cooking spray, 630 g pkt mushroom & ricotta ravioli, 2 jars ...
This spinach, zucchini and ricotta lasagna is rich and creamy comfort food. Ingredients: 2 tbs butter, 2 ... garlic peeled and grated, 300 g ricotta, 1 medium lemon zest, 12 fresh lasagne sheets, 100 g parmesan grated, ...
... 1 tsp oregano, 1 cup red wine, 8 lasagne sheets dried, 200 g ricotta, 300 g mozzarella, 100 g parmesan grated, ... 45 minutes until golden and bubbling. Leave the lasagna stand for 10 minutes before cutting. Categories: High ...
... ovenproof dish with oil. Poura can of diced tomatoes into the prepared pan. Top with 1 lasagne sheet. Top with of the ricotta mixture, spreading evenly to cover. Top with pumpkin andcup mozzarella. Top with the remaining ...
This slow cooker lasagna replaces pasta with juicy eggplant slices and a quick cheesy ricotta topping. Ingredients: 2 tbs olive oil, 2 medium eggplant sliced into thin strips, 1 large onion peeled and diced, 500 g beef ...
... favorite, this is a delicious way to lighten up a lasagne. Ingredients: 2 tbs olive oil, 1 onion peeled and ... Assemble the lasagna by layering the zucchini slices, mozzarella, mushroom sauce and then, the ricotta cheese. ...
... .25 cup tomato paste, 0.5 bunch basil leaves picked, 375 g smooth ricotta, 50 g parmesan finely grated, 0.25 cup Woolworths milk, 12 dried lasagne sheets, 4 zucchini peeled into ribbons, 0.5 cup grated mozzarella. Method ...
... pure cream, 250 g beans steamed, 0.25 cup parmesan finely grated, 0.25 cup parmesan grated, 1 cup ricotta, 6 sheet thin fresh lasagne, 0.75 cup passata sauce, 1 garlic clove crushed, 1 cup pumpkin grated, 250 g snow peas ...
Ingredients: 4 sheet fresh lasagne, 2 tbs tomato paste, 1 carrot finely diced, 1 stick celery finely diced, 1 brown onion finely diced, 2 tbs milk, 0.5 cup parmesan finely grated, 300 g full cream ricotta, 500 g beef ...
... red onions peeled and chopped, 4 cloves garlic peeled and chopped, 500 g passata, 3 tbs pesto, 8 fresh lasagne sheets, 250 g ricotta, 50 g parmesan. Method: Pre-heat the oven to 200°C/180°C fan-forced. Place the eggplant ...
... basil, add to bowl with mince and mix together well. Combine ricotta and milk in a separate bowl. Spread 1/2 cup passata over base of dish. Layer 2 lasagne sheets over passata, cutting to fit if necessary, then spread ...
... used, finishing with a layer of zucchini. In a small bowl, mix the ricotta and parmesan, then spread in a thin layer on top of the lasagne. Bake for 40 minutes until bubbling and golden. Leave to stand for 10 minutes ...
... grated, 540 g bolognese pasta sauce, 500 g fresh ricotta, 1 cup tasty cheese grated, 500 g frozen spinach thawed. Method: Preheat oven to 200°C. Grease a 10-cup capacity lasagne dish. Place spinach in a sieve and, using ...
... grated, 540 g tomato & basil pasta sauce, 200 g fresh ricotta, 1 tbs olive oil, 1 egg whisked, 0.25 cup ... of a greased 8-cup capacity ovenproof dish. Cut each lasagne sheet into 3 even pieces. Lay pieces on a flat surface ...
... chopped, 2 cloves garliccrushed, 4 sheets fresh lasagne, 0.5 cup no-added-salt tomato paste ... with 1 1/2 tbs tomato paste. Spread one-quarter of the ricotta mixture over sheet, leaving a 1cm border. Roll up, from long ...
... Tomato & Barossa Shiraz Gourmet Pasta Sauce, 250 g fresh lasagne sheets, 0.5 bunch basil leaves picked. Method: Heat ... aside to cool for 10 minutes. Add spinach mixture, ricotta, nutmeg, egg and 100g parmesan to a bowl and ...
... rind finely grated, 400 g diced tomatoes, 1 pinch pepper, 4 cups green salad, 50 g ricotta, 1 tbs olive oil, 500 g fresh lasagne sheets, 150 g chicken mince, 1 pinch sea salt ground. Method: Heat oil in a frying pan ...
... and begins to come away from the side of the pan. Add the parmesan and stir through until it melts. Lasagne. Preheat oven to 180C/160C fan-forced. Brush a rectanglular3 L (12 cup capacity) oven proof dish with oil ...
... will love. Ingredients: 505 g Dolmio Extra Bolognese tomato pasta sauce, 490 g Dolmio Bechamel Lasagne sauce, 500 g lean minced beef, 6 lasagne sheets, 75 g cheese grated. Method: Preheat oven to 200°C (fan 180°C). Heat ...
... olive oil, 1 kg Woolworths Australian RSPCA-approved chicken mince, 810 g condensed cream of chicken soup, 12 sheets dried lasagne, 120 g leafy mixed salad. Method: Preheat an oven to 180°C/160°C fan-forced. Grease a 2L ...
... 1 cup cheese grated, 500 g lean beef mince, 500 g extra tomato, onion & roast garlic sauce, 490 g lasagne bechamel sauce, salad leaf mix. Method: Preheat the oven to 180°C (conventional). Brown 500g of the mince and add ...
... tbs extra virgin olive oil, 500 g beef mince, 400 g Barilla bolognese pasta sauce, 250 g Barilla collezione lasagne, 125 g mozzarella cheese ball roughly torn, 0.25 bunch basil leaves picked. Method: Preheat oven to 200 ...
... .5 bunch basil leaves picked, torn, 40 g parmesan cheese finely grated, 1 cup grated mozzarella cheese, 3 Woolworths lasagne sheets, 0.25 cup dried breadcrumbs. Method: Preheat oven to 200°C/180°C fan-forced. Grease a 15 ...
... juice. Cook for 2 minutes. Add marinara, remove from heat. Spread 1 cup of seafood mixture over base of baking dish. Cover with 3 lasagne sheets. Top with 2 cups of seafood mixture, 1/3 cup of white sauce and a further 3 ...
... and simmer for 5 minutesor until pasta is just tender. Remove pan from heat. Preheat grill to high. Scatter lasagne with bocconcini, parmesan and half of the basil. Grill for 4 minutes or until cheese is golden and has ...
... and balsamic vinegar. Stir to mix and allow to heat through. Remove from the heat. To assemble, grease a small lasagne style dish (approx. 6-8 cup capacity). Place a layer of eggplant in the base of the dish. Spoon over ...
... , Spinach mix, turkey and pumpkin cubes, Cheese Top with a light layer of béchamel and cheese. Once assembled, bake the Lasagne for 20-25 minutes in a pre-heated oven, until the cheese is crispy on top. Leave to cool for ...
This one-pan Italian wonder layers fresh lasagna sheets with a simple mushroom mixture, pasta sauce ... Drain, then transfer to a bowl. Wipe pan clean. Place 2 lasagne sheets over base of pan. Top with ⅓ of the pasta sauce, ...
... , and stir to combine.Remove from heat. Spread ⅓ cup chicken mixture over the base of the dish. Layer lasagne sheets, breaking to fit if necessary.Spread ⅓ cup chicken mixture on top followed by one-third of the bechamel ...
... , finishing with tortillas. Spread remaining canned tomato over the top, then sprinkle with remaining cheese to create lasagne. Spray lightly with oil, then bake for 30 minutes or until golden-brown. Remove from oven ...
... and brown for 4-5 minutes. Add DOLMIO® Tomato, Onion & Roast Garlic sauce and stir well to combine. Prepare the lasagne by spooning 1/3 of the meat sauce into the base of a rectangular oven proof dish top with a layer of ...
... , 400 g canned Woolworths no-added-salt diced tomatoes, 1.25 cup Woolworths salt-reduced chicken stock, 4 dried lasagne sheets roughly broken, 0.5 bunch basil leaves picked, 20 g parmesan shaved. Method: Spray a medium ...
... oil, 1.5 tbs plain flour, 1 cup milk, 1 cup Woolworths Italian cheese blend, 4 sheets fresh lasagne, 150 g shredded cooked chicken, 80 g broccoli cut into florets, 0.3 bunch continental parsley leaves picked, finely ...
... , 1 pinch nutmeg, 2 tbs plain flour, 2.6 cup semi skimmed milk, 75 g cheddar cheese reduced fat, 250 g lasagne sheets, 1 pinch cracked black pepper. Method: Pre-heat the oven to 200°C/180°C fan-forced. Heat the oil in ...
... , 50 g plain flour, 1.8 cup skimmed milk, 75 g strong cheese grated, such as Cheddar, 100 g precooked lasagne. Method: Preheat the oven to 200°C. Mix the squash, mushrooms, and red onions in the oil, and toss together ...
... to taste. Transfer to prepared tray. Bake for 30 minutes or until lightly browned and wrinkled. Meanwhile, cook lasagne sheets in a large saucepan of boiling, salted water for 4-5 minutes or until tender. Drain. Place a ...
Elevate Italian-inspired evenings by connecting with loved ones over this flavour-packed ravioli and zucchini lasagne topped with garlic bread. Ingredients: 630 g Leggo's Fresh Beef, Tomato & Parmesan Ravioli, 450 g ...
... between pasta sheets and Italian cheese for this unique lasagne recipe. Ingredients: 375 ml water divided, 25 g ... cheeses. Repeat the steps once again to finish the lasagna. Bake in the oven for 40 minutes until the cheese ...
... chopped, 2 tbs plain flour, 3.6 cup milk, 350 g Cheddar cheese grated, 6 tomatoes roughly chopped, 450 g lasagne sheets, 2 tomatoes sliced, for serving. Method: Heat the oil in a large heavy-based pan, add the leeks, and ...
... pepper. Preheat oven to 180°C. Lightly grease a deep baking dish with olive oil. Cover bottom with lasagne pasta sheets. Add half bolognese vegetarian mince in sauce, half the eggplant and half the bechamel sauce. Repeat ...
... vegan white sauce store bought, 200 g vegan cheese grated, 1 tbs basil chopped, 1 tbs oregano chopped, 16 sheets lasagne sheets roughly 250g, 20 g vegan parmesan garnish. Method: Pre-heat the oven to 180°C. Heat up a non ...
... , 200 g cheddar cheese grated, 3 tbs basil half chopped, half for garnish, 1 tbs oregano chopped, 16 sheets lasagne sheets roughly 250g, 20 g parmesan, 8 small baby tomatoes halved. Method: Pre-heat the oven to 180°C ...
... until vegetables are cooked through and cheese is golden. Cool. (Makes 12 lasagne.) Pack 2 lasagne in lunch box with salad leaves. Store remaining lasagne in an airtight container in the fridge. Snack 1: Pack carrot and ...
... more tortillas, then sour cream. Sprinkle the cheese over the top. Cook for 30-40 minutes, or until golden brown. Enjoy. Categories: High fibre; Dinner; Low sugar; Italian; High protein; Lasagne; Mexican. Complexity: 3.
... sauces in your choice of baking dish. Bake in the oven for 25 minutes, after 15 minutes, add the grated cheese to the top of the dish and return to the oven. Categories: Dinner; Italian; Chicken; Lasagne. Complexity: 2.
A meaty and chunky lasagne with a creamy finish. Ingredients: 500 g chicken breasts chopped as finely as possible, 2 medium carrots peeled and finely diced, 1 medium white onion peeled and finely diced, 100 g artichokes ...
... . Finish with remaining sauce and parmesan. Bake for 40 minutes until golden. Categories: Italian; Prawn; Soy free; Spinach; Salmon; Pescatarian; Tree nut free; Peanut free; Mains; Lasagne; Sesame free. Complexity: 3.
... onion quartered, 2 tbs extra virgin olive oil, 4 cloves garlic bruised, 1 tsp chilli flakes, 250 g light ricotta, 250 g Macro Organic wholemeal spiral pasta, 60 g baby rocket leaves, 80 g parmesan grated. Method: Preheat ...
... thawed. Drain. When cool enough to handle, squeeze out excess liquid. Place spinach in a large bowl with ricotta, nutmeg, parmesan and egg, then mix to combine. Transfer spinach mixture to a piping bag fitted with a ...
... 5 minutes or until mushrooms are golden and tender. Add pasta, reserved cooking liquid, lemon zest, half the ricotta and half the parsley, then cook, tossing, for 2 minutes or until a smooth sauce forms. Top pasta with ...
... 1 minute or until wilted. Drain, cool for 15 minutes, then finely chop. Combine spinach, onion, garlic, basil, ricotta and 2 cups shredded cheese in a large bowl. Season with pepper. Spoon mixture into a large snap-lock ...
... baby capers, 1 tsp dried oregano extra to serve, 15 g smoked almonds, 150 g dried pasta shells, 50 g ricotta cheese, 15 g parmesan cheese. Method: Chop the aubergine into 1cm chunks and place in a large non-stick frying ...
... oil, 0.25 tsp salt, 0.25 tsp pepper, Zaneti Grana Padano cheese. Method: Cook Rana Spinach and Ricotta Tortellini 325g following the instruction on pack. In the meantime heat the passata cooking sauce with half of the ...
... sliced into rounds, 1 tbs extra virgin olive oil, 1 cup mixed fresh herb leaves finely chopped, 375 g light ricotta, 2 free range eggs, 2 cup wholemeal plain flour, 2 cup baby rocket leaves. Method: Preheat oven to 200°C ...
... , 1 pinch pepper, 3 cloves garlic thinly sliced, 1 piece long red chilli finely chopped, 375 g linguine, 375 g ricotta, 40 g parmesan cheese finely grated, 60 g baby rocket. Method: Preheat oven to 240°C/220°C fan-forced ...
... a non-stick pan on medium heat and cook the garlic, spinach and kale for 2-3 minutes until wilted. Place the ricotta in a large bowl and tip in the kale mix. Add the nutmeg and lemon zest and mix well. Pour the passata ...
... g grated parmesan, 1 pinch sea salt, 1 pinch freshly cracked black pepper. Method: Cook Leggo's Ricotta and Roasted Vegetable Tortellini according to packet instructions. Drain and set aside. Preheat a fan forced oven to ...
... under cold water. Squeeze as much water as possible from spinach. Finely chop. Place into a large bowl. Add ricotta, half the parmesan, egg and flour. Stir until well combined. Bring a large saucepan of water to the boil ...
Ingredients: 625 g Latina Fresh Spinach & Ricotta Agnolotti, 425 g Latina Fresh creamy sun-dried tomato sauce, ... Mil Lel Grated Parmesan. Method: Cook Latina Fresh Ricotta & Spinach Agnolotti in a large pot of boiling ...
... olive oil. Add a squeeze of lemon (optional) and salt and pepper to taste. Place the Latina Fresh Classic Ricotta and Spinach Agnolotti in the boiling water and cook for 5 minutes. Drain the pasta and return to the pan ...
... super green gnocchi dish is far lighter than the original but packed with flavour. Ingredients: 500 g spinach, 250 g ricotta, 100 g parmesan plus extra for serving, 150 g plain flour, 2 eggs, 0.25 tsp nutmeg, 1 tbs olive ...
... , 2 leeks trimmed, cleaned and diced, 2 cup passata, 6 tbs chopped mixed herbs, 1 tsp fennel seeds, 250 g ricotta cheese, 1 lemon finely grated rind, 0.5 tsp ground nutmeg. Method: Heat 1 tablespoon of the oil in a large ...
... rinsed and drained, 3 tomatoes diced, 1 pinch salt, 1 pinch freshly ground black pepper, 350 g farfalle, 200 g ricotta cheese, 5 ml extra virgin olive oil. Method: Heat the oil in a large frying pan, add the garlic, and ...
... rind finely grated, 20 g parmesan finely grated, 625 g roast chicken & garlic ravioli, 200 g fresh ricotta crumbled, 2 tbs olive oil, 2 tbs dill finely chopped. Method: Cook ravioli as per pack instructions. Meanwhile ...
... oil, 1 lemon rind grated and juiced, 0.33 cup parmesan finely grated, 250 g spaghetti, 1.5 cup full-fat ricotta, 0.25 cup dill roughly chopped, 1 garlic clove crushed. Method: Bring a large pan of salted water to the ...
... chopped, 40 ml Edenvale Non Alcoholic Wine Chardonnay, 20 g unsalted butter, 20 g basil leaves sliced, 100 g ricotta cheese, 2 tbs extra virgin olive oil, 1 tsp Saxa Natural Rock Salt. Method: Bring a large saucepan of ...
... , 2 tbs extra virgin olive oil, 1 pinch freshly ground black pepper, 60 g baby rocket, 125 g fresh ricotta, 400 g roasted chicken meat shredded. Method: Cook penne in a large saucepan of salted boiling water until just ...
... you don't have the time to make a proper lasagna, this open vegetable version is quicker, easier and super ... g mozzarella, 1 medium lemon juice, 4 sheets fresh lasagne halved, 30 g parmesan grated, 1 pinch cracked black ...
... garlic peeled and grated, 25 g butter, 25 g plain flour, 1.2 cup milk, 100 g cheddar grated, 10 sheets lasagne dried, 1 pinch nutmeg, 0.5 bunch sage about 6 leaves. Method: Pre-heat the oven to 180°C. Place the butternut ...
... 2 tbs plain flour, 1.6 cup milk, 10 sheets fresh lasagne, 0.5 bunch sage about 5 leaves, 2 finely diced, ... , top with a layer of lasagna sheets. Repeat, finishing with a layer of lasagna sheets. Dollop torn mozzarella on ...
... g black beans drained, 800 g chopped tomatoes, 12 sheets fresh lasagne, 200 g creme fraiche, 100 g mozzarella grated. Method: Pre ... a bowl and dollop the mix on top of the lasagna. Spread out to form an even layer and bake ...
... great beef substitute in this rich and cheesy vegetarian lasagna. Ingredients: 1 tbs olive oil, 1 medium ... the mince mixture into a large baking dish, top with lasagne sheets and repeat. Pour over the cheese sauce and bake ...
... , 250 g peas frozen, 1 medium zucchini grated, 12 fresh lasagne sheets, 2 tbs milk, 80 g parmesan, 0.5 bunch ... top with a layer of lasagna sheets. Repeat, finishing with a layer of lasagna sheets. Pour over the mascarpone ...
... cup red wine, 400 g chopped tomatoes, 6 sheets fresh lasagne halved, 50 g parmesan grated, 200 g mozzarella. Method ... a large pot of water to the boil and cook the lasagna sheets for 4 minutes. Drain well. Heat the oil in ...
... 1.5 cup tomato passata, 1 pinch salt, 250 g lasagne sheet, 250 g frozen kale defrosted, 2 tbs rosemary leaves ... deep 20cm x 30cm baking dish. Add a layer of lasagna sheets, top with the kale, half the tomato bean mixture ...
... the grated parmesan. Dot with basil leaves. Bake for 20-25 minutes until golden and bubbling. Categories: High fibre; Lunch; Dinner; Low sugar; Eggplant; Italian; Low salt; High protein; Tomato; Lasagne. Complexity: 2.
... the cheese is melted and golden brown. Let the lasagna rest for 10 minutes before portioning. Categories: Lunch; ... ; High fibre; Dinner; Italian; Tree nut free; Traybake; Lasagne; Gluten free; Sesame free. Complexity: 2.
... pour half the tomato sauce into a rectangular baking dish, take a slice of eggplant and place a spoonful of ricotta filling on one end, then roll up to form a cannelloni shape. Repeat with each eggplant slice and add to ...
... small, 150 g beef mince, 150 g pork mince, 1 pinch sea salt, 1 pinch pepper, 1 large egg, 250 g ricotta cheese, 50 g parmesan cheese divided and grated, 30 g panko breadcrumbs, 400 g marinara sauce ready made, 14 pieces ...
... finely grated, 6 egg yolks, 0.5 cup thickened cream, 0.5 cup grated tasty cheese, 250 g fresh ricotta, 2 tbs continental parsley finely chopped. Method: Cook pasta in a saucepan of boiling, salted water for 8 minutes ...
... to serve, 1 zucchini peeled into ribbons, 0.5 lemon, zested juiced, 50 g Danish feta crumbled, 250 g fresh ricotta, 1 tbs olive oil, 1 free range egg lightly beaten, 2 cup frozen broad beans. Method: Place broad beans in ...
... extra leaves for garnish, 0.25 cup Woolworths pistachios, 1 lemon zested and juiced, 2 cloves garlic, 500 g firm ricotta, 0.75 cup plain flour, 50 g parmesan finely grated, 1 cup frozen baby peas, 1 large zucchini halved ...
... frozen Australian baby peas, 3 small zucchini, 1 bunch asparagus, 2 cloves garlic, 2 lemons, 375 g light smooth ricotta, 0.33 bunch mint small leaves picked, 1 tbs extra virgin olive oil. Method: Cook pasta in a large ...
... crushed, 1 bunch basil leaves picked, 600 g cherry tomatoes, 0.25 cup balsamic glaze, 750 g Woolworths light ricotta, 0.5 cup pitted Kalamata olives sliced, 0.33 cup extra virgin olive oil reserving 1 tsp. Method: Cook ...
... . Cover and cook for 2-3 minutes until wilted. Drain thoroughly and turn into a bowl. Add the Parma ham, ricotta and plenty of nutmeg. Season with salt and pepper, and mix well. Spoon the mixture into the pasta tubes ...
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