... overnight. Fry in a large non-stick frying pan over medium heat until golden and cooked through. Add the passata and simmer for 20 minutes. Meanwhile, cook pasta in a saucepan of salted boiling water until al dente. Top ...
... , 1 free range egg, 500 g lean beef mince, 0.5 cup white long-grain rice, 700 g bottle Macro Organic passata, 800 g cans no-added-salt diced Italian tomatoes, 2 tbs balsamic vinegar, 150 g mixed salad leaves to serve ...
... grated, 2 cloves garlic crushed, 0.33 cup panko breadcrumbs, 2 tsp dried Italian herbs, 700 g Macro Organic passata, 0.5 bunch basil leaves picked, 300 g broccoli finely chopped, 3 cups cooked brown rice, 25 g parmesan ...
... , 1 clove garlic crushed, 0.33 cup panko breadcrumbs, 2 tsp dried Italian herbs, 700 g Macro Organic passata, 0.5 bunch basil leaves picked, 200 g classic coleslaw, 0.25 bunch continental parsley leaves picked, roughly ...
... grated, 1 clove garlic crushed, 0.33 cup Woolworths panko breadcrumbs, 2 tsp dried Italian herbs, 700 g Macro Organic passata, 0.5 bunch basil leaves picked. Method: Preheat oven to 220°C/200°C fan-forced. Spray a medium ...
... 1 lemon, 2 tbs lemon juice, 5 ml extra virgin olive oil spray, 1 cup low-fat Greek-style yoghurt, 680 g tomato passata, 1 kg lamb mince, 1 tbs olive oil, 1 free range egg, 2 garlic cloves, cooked couscous, 0.33 cup fresh ...
... lean beef burgers, 400 g canned diced tomatoes, 1 pinch pepper to taste, 2 tsp olive oil, 700 g passata, 1 clove garlic minced, 1 pinch pink salt ground. Method: Break the Peppercorn Extra Lean Beef Burgers into quarters ...
... red onion finely diced, 1.5 tbs oregano leaves finely chopped, 1 lemon zested, 1 tbs olive oil, 400 g tomato passata, 125 ml salt-reduced beef stock, 2 zucchini cut into 1cm dice, 2 stalks celery cut into 1cm dice, 2 ...
... pan and cook the onion for 5 minutes. Stir in the garlic and oregano and cook for 2 minutes. Stir in the passata and pesto then tip into the slow cooker with the meatballs and mix well. Cook on low for 4 hours and serve ...
... 400 g Woolworths beef & lamb meatballs, 1 tbs extra virgin olive oil, 270 g sundried tomato strips, 700 ml passata, 188 g ricotta, 250 g spaghetti, 0.33 bunch basil leaves picked, 0.33 cup shaved parmesan cheese. Method ...
... oil. Place meatballs in dish. Bake for 15 minutes, or until meatballs start to brown. Remove dish and add passata, dried herbs and half of the parsley. Season with pepper. Mix to combine. Place garlic bread slices over ...
... dried parsley leaves, 1 cup chicken stock, 0.50 cup parmesan cheese finely grated, 250 g dried spaghetti, 680 g passata, 500 g beef mince, 2 slice sandwich bread crusts removed, torn, 2 tbs olive oil, 1 free range egg, 2 ...
... choppped, 0.5 classic red chilli deseeded and finely chopped, 1 tbs wholegrain mustard, 3 tbs olive oil, 2 cup passata, 4 tbs basil chopped, 200 g spaghetti, 1 tbs plain flour. Method: Place the mince in a food processor ...
... tsp oregano, 1 tsp sage, 1 medium white onion peeled and finely diced, 0.4 cup vegetable stock, 1.2 cup passata, 3 cloves garlic peeled and diced, 1 tbs chilli flakes, 4 tbs basil chopped. Method: Heat up a large pot to ...
... eggplant patted dry, 1 g olive oil spray, 1 tbs low fat milk, 150 g reduced fat ricotta, 1 cup passata, 1 clove garlic crushed. Method: Preheat oven to 170°C . Spray a 5-cup capacity ovenproof dish with oil. Combine ...
... , in batches, and cook for 2-3 minutes on each side until tender all the way through. Spoon a little of the passata mixture on to the base of a deep baking dish, about 30 x 20 cm. Cover with a layer of mixed eggplants ...
... egg, 2 large garlic cloves, 1 cup grated mozzarella, 300 g Kent pumpkin, 0.25 cup grated parmesan, 200 g zucchini, 700 g tomato passata. Method: Grease bowl of a 6-litre slow cooker with some of the oil. Pour 3/4 cup ...
... green. Drain. Refresh under cold water. Drain well. Preheat oven to 200˚C/180˚C fan-forced. Pour 1 cup passata in a 26cm square roasting pan. Place 1 cabbage leaf on a flat surface. Spoon 1/3 cup mince mixture onto ...
... finely grated, 500 g fresh ricotta, 1 cup mozzarella grated, 500 g pork and veal mince, 700 g tomato passata sauce, 3 cloves garlic crushed. Method: Preheat oven to 180°C. Grease a deep 12-cup capacity baking dish ...
... , add the leeks and cook for a further 3-4 minutes or until the leeks are translucent. Meanwhile, heat the passata in a saucepan and stir in one-third of the chopped herbs, the fennel seeds and the remaining oil. Season ...
Ingredients: 2 tbs 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 ...
... grated, plus extra shaved parmesan to serve, 1 free range egg, 250 g cannelloni tubes, 700 g Macro Organic passata, 2 garlic cloves thinly sliced, 0.5 bunch basil leaves picked, torn, 60 g baby rocket leaves to serve ...
... , 700 g fresh creamy carbonara sauce, 1 tbs Dijon mustard, 0.66 cup grated tasty cheese, 400 g tomato passata, 1.5 cups grated mozzarella, 250 g cherry tomatoes halved, 0.5 bunch basil leaves picked. Method: Preheat oven ...
... oven to 200 °C/180 °C fan-forced. Grease a 20 x 30cm (5cm deep) baking pan. Spoon 1 1/2 cups passata over base of pan. Heat oil in a frying pan over medium heat. Add onion and oregano, then cook, stirring, for 4 minutes ...
... , creamy ricotta and peppery rocket. Ingredients: 2 thin crust high protein pizza bases, 0.66 cup Macro Organic passata, 1 tsp dried oregano, 3 cloves garlic crushed, 1 cup basil leaves firmly packed, 2 tsp extra virgin ...
... tomatoes halved, deseeded, diced, 1 tsp freshly ground pepper, 100 g baby rocket leaves, 0.66 cup tomato passata sauce, 2 tbs olive oil, 0.5 tsp caster sugar, 12 slice prosciutto roughly chopped, 200 g bocconcini roughly ...
... crushed, 1 gluten free chorizo chopped, 3 red capsicums, 1 onion chopped, 100 g button mushrooms chopped, 1 cup tomato passata, 100 g persian feta, 1 tbs olive oil, 8 sprig thyme, 1 cup rice & quinoa blend, 1 cup chicken ...
... basil, 0.5 cup parmesan finely grated, 4 crumbed chicken schnitzels, 180 g bocconcini drained, sliced, 2 cup tomato passata, 1 tbs olive oil, 1.5 cup salad leaves. Method: Preheat oven to 200°C. Place schnitzels on a ...
... and ready in 30 minutes, making it perfect for a big night in!; Ingredients: 0.33 cup Macro Organic passata, 0.5 cup basil leaves roughly chopped, 1 Woolworths thin crust high protein pizza base, 1 medium zucchini peeled ...
... carrots peeled & diced really small, 2 large potatoes peeled & diced really small, 1 kg peas, 700 ml passata, 3 tbs tomato paste, 1 tbs pomegranate molasses, 1 bunch coriander, 1 head garlic pressed in garlic press, 0 ...
... bread toasted, halved. Method: Preheat oven to 220°C/200°C fan-forced. Place herbs, spaghetti and half of the passata in a 20 x 30cm (5cm deep) baking dish. Stir to combine. Combine chicken and cheese in a bowl. Roll ...
... and mix well to combine. Season with pepper. Divide beef mixture among pan holes. Top evenly with remaining passata. Sprinkle with cheese and dried herbs. Bake for 25 minutes or until cheese is golden and beef is cooked ...
... ovenproof frying pan over a medium heat and fry the garlic for 1 minute until it begins to colour. Add the passata and smoked paprika and season well. Bring to the boil, reduce to a gentle simmer, and cook for 20 minutes ...
... , 1 clove garlic crushed, 0.5 cup panko breadcrumbs, 2 tsp dried Italian herbs, 700 g Macro Organic passata, 0.5 bunch basil leaves picked, 100 g wholemeal spaghetti, 40 g parmesan finely grated. Method: Preheat oven ...
... the zucchini in half lengthways and scoop out the flesh from the centre and set aside. In a baking dish, place the passata at the bottom. Heat up a non-stick pan with the oil and fry the sausage meat for 5 minutes while ...
... or until browned. Transfer to a plate. Add onion and garlic and cook for 3 minutes or until softened. Add passata, 1 ½ cups water, lemon juice and rind. Stir to combine. Bring to a boil. Add risoni and stir to combine ...
... breadcrumbs, 450 g Woolworths green stuffed olives drained, 5 ml extra virgin olive oil spray, 1 cup Woolworths passata, 20 g parmesan finely grated, 0.25 cup basil leaves to serve. Method: Combine flour and paprika in ...
... chopped, 2 clove garlic crushed, 1 kg beef mince, 0.5 cup tomato paste, 1 can tomatoes diced, 1 bottle tomato passata, 2 beef stock cubes crumbled, 1 L 4 cups milk, 1 brown onion chopped, 8 stalk parsley, 8 whole black ...
... sliced, 2 tsp dried oregano, 420 g no added salt lentils drained and rinsed, 1 tsp black pepper, 680 ml tomato passata, 150 g frozen chopped spinach, 300 g ricotta, 1 tbs olive oil, 2 free range eggs, 0.33 cup tasty ...
... and cook, stirring, for 5 minutes. Add paprika and cook, stirring, for 1 minute or until fragrant. Add stock, passata and roasted peppers and bring to the boil. Reduce heat to low and simmer for 25 minutes or until ...
... 0.25 tsp cayenne, salt & pepper, 1 can 420g kidney beans drained, 1 can 420g corn kernels drained, 1 bottle 680g passata, 200 g cheese grated, 1 tbs oregano dried. Method: Set oven to 180 FF. In a small bowl mix together ...
... 1.25 cup light milk, 120 g baby spinach leaves, 750 g premium beef mince, 1 tbs olive oil, 700 g tomato passata sauce, 1 cup tasty cheese grated, 50 g tomato paste. Method: Heat oil in a large frying pan over medium heat ...
... until smooth. Divide into quarters and roll out each to a 25cm round. Brush half of each dough round with passata. Top with slices of chicken, a few spinach leaves, basil and cheese, reserving 1/4 cup. Fold dough over to ...
... smooth ricotta, 0.5 cup mozzarella grated, 600 g beef mince, 1 tbs olive oil, 3 eggs, 700 ml tomato passata, 2 garlic cloves crushed, 50 g tomato paste, 2 rasher streaky bacon chopped. Method: Heat oil in a large frying ...
... 5 carrots, 1 bunch celery, 0.5 red cabbage, 0.25 green cabbage, 1 cup red lentils washed & drained, 1 jar passata, 1 can diced tomatoes, 4 cups salt reduced vegetable stock, 1 tsp paprika, 0.25 tsp black pepper, 0.25 tsp ...
... g cherry tomatoes, 2 tsp balsamic vinegar, 0.5 tsp freshly grated nutmeg, 2 tbs red miso paste, 1 cup tomato passata, 2 tbs thyme leaves, 1 garlic clove, 2 free range eggs, 100 g raw macadamias, 2 tbs pine nuts, 100 g ...
... and spices. Cook for 5 minutes, stirring often, or until onion is soft, lightly browned and fragrant. Stir in passata and stock, then increase heat to medium-high and bring to the boil. Add chicken to pan and cook for ...
... fresh parsley, 1 tbs extra virgin olive oil, 2 tbs thyme leaves, 400 g La Gina Italian Tomato Paste Passata, 400 g pappardelle or other long pasta. Method: Place Primo Chorizo in a food processor and pulse until roughly ...
... g lentils rinsed, drained, 0.66 cup salt-reduced beef stock, 2 tsp reduced-salt soy sauce, 0.75 cup tomato passata, 500 g lean beef mince, 1 tbs olive oil, 1 free range egg lightly beaten, 2 stick celery finely chopped ...
... capsicum deseeded, thinly sliced, 1 red onion cut into thin wedges, 60 g baby rocket leaves, 0.66 cup tomato passata, 1 tbs olive oil, 200 g mixed solanato tomatoes halved, 1 cup pizza cheese grated, 420 g wholemeal pita ...
... . Cook over medium heat for 5 minutes or until softened. Stir in paprika and cook for 1 minute. Stir in passata and barbecue sauce. Return pork to pan, reduce heat to low, cover and simmer for 10 minutes. Remove pork and ...
... pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes. Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to ...
... and cook for 5-7 minutes or until lightly golden. Add the tomato paste and vinegar and cook for 1 minute. Add passata and 1/3 cup water and bring to the boil. Return the meatballs and simmer for 15 minutes or until the ...
... 200°C. Combine ravioli, spinach, ricotta and 1 cup of the mozzarella in a 12-cup capacity baking dish. Mix passata sauce with 1 cup water. Pour over ravioli mix. Sprinkle with prosciutto and remaining cheese. Bake for 30 ...
... medium heat. Add onion and garlic and cook for 3 minutes. Stir in wine and cook for 1 minute. Add passata sauce. Bring to the boil, stirring occasionally. Add marinara mix and stir to coat well with the sauce. Cook over ...
... , 2 tsp ground cumin, 1 tsp sweet paprika, 2 tbs organic olive oil, 6 organic free-range eggs, 700 ml organic passata, 1 Turkish bread. Method: Preheat oven to 180°C. Heat oil in a large deep frying pan over medium heat ...
... extra virgin olive oil, 1 eggplant cut into 1cm slices, 1 brown onion thinly sliced, 2 tsp garlic paste, 400 g tomato passata, 1.5 tsp dried oregano, 1.5 tsp caster sugar, 1.5 tsp red wine vinegar, 0.5 bunch basil leaves ...
... , 0.5 cup parmesan grated, 500 g spaghetti, 1 kg beef mince, 1 egg lightly beaten, 700 ml passata sauce, 2 clove garlic crushed, 0.5 cup panko breadcrumbs. Method: Combine mince, carrot, breadcrumbs, parmesan, garlic and ...
... 250 g lean beef mince, 500 g lean lamb mince, 2 tbs olive oil, 3 free range eggs beaten, 700 ml passata, 1 tbs fresh oregano finely chopped, 2 tbs tomato paste, 4 cloves garlic finely chopped. Method: Preheat the oven to ...
... sliced, 5 ml extra virgin olive oil spray, 2 tbs dried oregano leaves, 0.33 cup olive oil, 1.5 cup passata sauce, 850 g boneless chicken thighs cut into bite-sized pieces. Method: Preheat oven to 180°C. Place eggplant in ...
... paper, forming a flat circle, and bake for 10 minutes. Remove the pizza base from the oven and top with passata and mozzarella. Bake for a further 10 minutes or until the cheese is melted. Top with fresh oregano (if ...
... .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. Method: Heat olive oil in a deep ...
... finely chopped, 2 tbs tomato paste, 0.5 cup parmesan cheese finely grated, 500 g lean beef mince, 700 g passata, 3 clove garlic crushed. Method: Heat oil in saucepan over medium heat. Add the leek and garlic. sauté until ...
... , 1 tbs ground coriander, 1 tsp ground cumin, 1 tsp chilli powder, 0.5 lemon juiced, 0.5 tsp salt, 500 g Passata, 4 tbs Farmers Union Greek style yogurt, 0.5 tsp chilli powder, 0.5 tsp garam masala, 80 g butter, 0.5 tsp ...
... 1 pinch freshly ground pepper, 400 g fettuccine, 4 tbs extra virgin olive oil, 1 bunch fresh sage, 2 cup passata, 450 g Italian pork sausages removed from casings, 1 pinch sea salt ground, 0.25 cup dry white wine. Method ...
... deep saucepan over medium heat. Add garlic and vegetables and cook, stirring occasionally, for 10 minutes. Stir in passata and 1 cup water and bring to the boil. Reduce heat and simmer for 20 minutes or until vegetables ...
... cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned. Stir in tomato paste, passata and stock. Bring to the boil, reduce heat to low and simmer for 30 minutes or until sauce thickens. Add ...
... , 1 zucchini shaved into ribbons, 0.5 cup parmesan finely grated, 0.5 cup smooth ricotta, 0.33 cup tomato passata, 100 g salami thinly sliced, 2 tbs basil leaves, 1.25 cup reduced-fat Greek-style yoghurt, 200 g solanato ...
... , 2 tsp tomato paste, 0.5 lemon cut into wedges, 1 pinch pepper, 1 cup kale finely chopped, 0.5 cup tomato passata, 4 tbs basmati rice, 1 bay leaf, 2 clove garlic minced, 0.5 tsp coconut oil, 1 pinch pink salt ground ...
... 5 cup parmesan finely grated, 300 g full cream ricotta, 500 g beef mince, 2 tbs olive oil, 700 g organic passata, 0.33 cup basil leaves, 0.5 cup mozzarella grated. Method: Heat oil in a large, deep frying pan over medium ...
... frying pan over high heat. Add meatballs and cook, turning occasionally, for 3 minutes or until browned. Add passata and bring to the boil. Remove pan from heat. Scatter bocconcini over meatballs. Bake for 15 minutes or ...