Leggos from the heart recipe book web

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60 personal recipes from Leggo’s lovers around Australia

Taste Ripe

Aroma Rich

Fresh

If you would like to know more about the Leggo’s range of products or for more recipe ideas, visit www.leggos.com.au Published by: Simplot Australia Pty Ltd*Trademark used under license, ABN: 98 070 579 609Chifley Business Park, 2 Chifley Drive, Mentone VIC 3194Customer service number: 1800 061 279www. leggos.com.au©Simplot Australia Pty Ltd 2014

ISBN: 978-0-9750146-4-6

Food and Prop Styling: Cheryl Beitzel

Assistant Food Stylist: Tiff Beitzel and Jade Vidotto

Kitchen Assistant: Fay Kiratzis

Recipe Development: Leggo’s lovers

Recipe Testing: Kay Cafarella, Jane Bloem, Petina Thomas, Helen Hanrahan and Peter Dabbous

Marketing Team: Lana Natera, Ainsley Crouch, Kate Murphy and Susan Foley

Creative Design: Natasha McFarlane

Photographer: Barry Gilbert, Visual Light & Magic

Printed in China by: Macmillan Publishers (China) Ltd.

Cover: Mediterranean Chilli Black Mussels, see page 100 for recipe

60 personal recipes from Leggo’s lovers around Australia

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For over a century, Leggo’s have dedicated ourselves to authentic pastes, sauces and most of all, to you. But we wanted to know, who do you dedicate yourself to?

Welcome to ‘From The Heart’, a cookbook that’s written by you, and lovingly dedicated to the people and places that inspire you to cook with passion and flair.

From Eva, who honoured her 91 year old Yaya by sharing her treasured spaghetti bolognese recipe, to Maria, whose chicken cacciatora serves as a reminder of her unforgettable honeymoon in Tuscany – these are recipes that are close to the hearts of over 50 Leggo’s lovers.

To put together this book, hundreds of your recipes were tasted by our dedicated Leggo’s cooks, who chose their favourites based on originality, flavour and devotion to the art of Italian cooking. We also put together a few recipes of our own, and asked our facebook community to vote for their favourite examples of authentic Italian cooking.

The result is a cookbook for all occasions, bringing together classic Italian flavours that have been passed down through generations, delicious comfort food and quick and easy meals for busy families.

Quite simply, this is a living tribute to Italian cooking. And best of all, it doesn’t end with the last page. We’d love for you to dedicate a personal recipe and share your story with us at facebook.com/leggosaustralia

Buon Appetito!

Join us for great ideas and our delicious news feed.Find us at Leggos.com.au/facebook

Download the Leggo’s Loves Italian app for authentic Italian recipes, tips and music.Available now at the iTunes app store.

1972 1982 1992 1997 2003 2011 2012 2013

Look for this symbol to see which recipes were voted as favourites by our facebook community.

Contents

Soups & Starters 11Pasta, Pizza

& Risotto 35Lasagne, Cannelloni & Pasta Bakes 71

Mains 99Index 138

Soups & StartersCHUNKY ITALIAN MEATBALL SOUPCREAMY ZUCCHINI PESTO SOUPMUM’S BEST MINESTRONELENTIL AND VEGGIE SOUPSPICY TOMATO AND SWEDE SOUPPETE’S EASY MINESTRONE SOUPPIN WHEEL PIZZASSUNDRIED TOMATO AND FETTA DIPMUSHROOM AND GOAT’S CHEESE ARANCINIPESTO AND FETTA SCROLLSCHICKEN SCALLOPINI PIES

12 Soups & Starters

13

CHUNKY ITALIAN MEATBALL SOUP

When my 4 week old son was admitted to hospital, my friend cooked a batch of this soup for me so that I didn’t have to eat hospital food. I ate it for breakfast, lunch and dinner for a whole week!

500g lean beef mince1 small onion, peeled and finely chopped2 cloves of garlic, peeled and crushed½ cup fresh white breadcrumbs⅓ cup basil leaves, finely chopped⅓ cup grated parmesan cheese1 egg, lightly beaten575g Leggo’s Pasta Sauce - Napoletana1 litre chicken stock2 zucchini, diced1 carrot, peeled and diced150g green beans, cut into thirds½ cup risoni pasta⅓ cup grated parmesan cheese, to serveCrusty Italian bread, to serve (warmed)

Combine beef mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll mixture into small balls and place on a plate.

Pour Leggo’s Pasta Sauce, stock and 2 cups water into a large, deep saucepan. Cover and bring to the boil. Add meatballs carefully and return liquid to a gentle boil.

Reduce heat to medium-low and simmer uncovered, for 10 minutes. Add zucchini, carrot and beans; cook for 5 minutes. Stir in risoni and cook for a further 8-10 minutes or until risoni and vegetables are tender.

Ladle soup into serving bowls. Sprinkle with parmesan and serve with warmed crusty Italian bread.

TIP: To make meatballs, measure rounded teaspoons of the mixture and roll with wet hands.

Soups & Starters

40 MINUTES8 SERVES 35 MINUTES

Lovingly brought to you by Meredith

14 Soups & Starters

After enjoying a creamy zucchini soup at a restaurant, I decided to try and replicate the recipe for myself at home. It’s very economical to make, especially when zucchinis are in season!

15

CREAMY ZUCCHINI PESTO SOUP

1 tablespoon olive oil2 medium onions, peeled and chopped4 rashers rindless middle bacon, trimmed and diced2 cloves garlic, peeled and crushed5 large zucchini, washed, trimmed and sliced750ml chicken or vegetable stock⅓ cup Leggo’s Pesto – Traditional Basil375ml can light evaporated milk

Heat olive oil in a large saucepan, add onions, bacon and garlic; cook for 5 minutes or until onions are softened and slightly brown.

Add zucchini, stock and Leggo’s Pesto, stir well. Bring to the boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

Remove from heat and allow to cool a little then blend until smooth. Add evaporated milk and stir well to combine.

Reheat soup on medium, stirring continually. Season to taste and serve with crusty bread.

TIP: If entertaining, mix a little Leggo’s Basil Pesto with some extra oil and drizzle over the centre of the soup before serving for decoration and extra flavour.Garnish with fresh baby basil leaves.

Soups & Starters


Lovingly brought to you by Carolyn

16 Soups & Starters

17

MUM’S BEST MINESTRONE

Adapted from necessity, this recipe was originally created to feed my teenage son. Now a grown man, he still asks me to make this soup for him and his growing children.

2 teaspoons oil1 large onion, peeled and chopped2 cloves garlic, peeled and crushed4 rashers short cut bacon, chopped2 medium carrots, peeled and diced 1 medium zucchini, diced1 medium potato, peeled and diced3 sticks celery, chopped1 cup diced pumpkin3 tablespoons Leggo’s Tomato Paste - Garlic & Herbs1 litre vegetable or chicken stock400g can diced tomatoes¾ cup dried soup mix, pre-soaked and drained 400g can cannellini beans, drained2-3 teaspoons dried oregano

Heat oil in a large saucepan, add onion, garlic and bacon and cook for 1-2 minutes or until browned. Add carrot, zucchini, potato, celery, pumpkin and Leggo’s Tomato Paste and cook for a further 2 minutes.

Pour in stock, diced tomatoes, pre-soaked and drained soup mix, cannellini beans and oregano. Cover and simmer gently for 1 hour stirring occasionally. Season to taste.

Serve garnished with shaved parmesan and fresh basil leaves.

TIP: Place dried soup mix in a bowl cover with boiling water and leave for 15 minutes or soak and refrigerate overnight. Drain before use.

Soups & Starters

30 MINUTES10 SERVES 1 HOUR 5 MINUTES

Lovingly brought to you by Cathy

18 Soups & Starters

LENTIL AND VEGGIE SOUP

This recipe is one of my favourite soups. It’s tasty, easy to make, and great for a cold winter night.

1 tablespoon olive oil1 onion, peeled and finely chopped1 stick celery, chopped1 large carrot, peeled and diced2 cloves garlic, peeled and finely chopped2 tablespoons Leggo’s Tomato Paste400g can lentils, drained400g can diced tomatoes2 cups vegetable stock450g cabbage, shredded2 cups waterExtra virgin olive oil, for drizzlingShaved parmesan, for sprinklingCrusty bread, to serve

Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrot and garlic and cook for 5 minutes or until softened, stirring occasionally.

Stir in Leggo’s Tomato Paste, lentils, tomatoes, stock, cabbage and water. Cover and simmer for 40 minutes, stirring occasionally.

Divide soup into bowls, drizzle with olive oil and sprinkle with parmesan cheese. Serve with crusty bread.

TIP: 1 x 50g sachet of Leggo’s Tomato Paste contains 2 tablespoons of paste.


Lovingly brought to you by Connie

19Soups & Starters

20 Soups & Starters

21

SPICY TOMATO AND SWEDE SOUP

I created this recipe to use the French brown lentils I’d bought for the first time at a market stall beside the beautiful Lake Wendouree in Ballarat. This recipe is a reminder of the lovely morning my family and I spent walking around the gardens there.

2 tablespoons olive oil2 teaspoons minced garlic2 teaspoons turmeric powder½ teaspoon dried chilli flakes1 onion, peeled and finely chopped½ cup curly parsley chopped, keep stalks and leaves separate1 litre vegetable stock2 tablespoons Leggo’s Tomato Paste½ cup dried French brown lentils 400g can chopped tomatoes1 large swede, peeled and diced½ cup frozen peas

Heat olive oil in large saucepan, add garlic, turmeric and chilli and cook until fragrant, stirring continually. Add onion to pan and cook over a low heat until onion is transparent.

Add finely chopped parsley stalks and cook for 1 minute. Stir in vegetable stock, Leggo’s Tomato Paste, brown lentils, tomatoes and swede. Bring to the boil, cover and simmer for 50 minutes, stirring occasionally.

Stir in frozen peas and cook for a further 2 minutes. Lastly stir in chopped parsley leaves, season to taste and serve with crusty bread.

TIP: The French brown lentils can be substituted with a 400g can brown lentils.

Soups & Starters

15 MINUTES6-8 SERVES 1 HOUR

Lovingly brought to you by Annmaree

22 Soups & Starters

Pete’s Easy minestrone soupLovingly brought to you by KaWoA chef named Pete showed me this easy minestrone recipe. It’s been a family favourite ever since.

350g jar Leggo’s Stir Through – Chargrilled Vegetables700ml water (see tip below)420g can four bean mix, drained½ cup dry risoni pastaFresh basil leaves, for servingFreshly grated parmesan, for serving

Pour Leggo’s Stir Through sauce into a medium saucepan. Add water, drained four bean mix and risoni; simmer for 10 minutes, stirring occasionally.

Serve soup topped with fresh basil leaves and grated parmesan.

TIP: Use water to wash any remaining sauce out of the jar and add it to the saucepan. To measure 700ml water, fill the empty jar two times.


23Soups & Starters

24 Soups & Starters

Every time we have a get together, I am begged to make these. To keep

everyone happy, I usually make some mild and some hot.

25

PIN WHEEL pizzas

350g jar Leggo’s Stir Through – Sundried Tomato and Roasted Garlic6 sheets frozen puff pastry, thawed120g thinly sliced salami½ cup sliced green or black olives½ cup grated tasty cheese ½ cup grated mozzarella cheeseBeaten egg, for glazing

Spread 1 tablespoon of Leggo’s Stir Though Sauce to within 2.5cm of the top and bottom of each pastry sheet, top with salami slices, olives and combined cheeses.

Using the plastic sheet from pastry as an aide to start the roll, carefully roll up and brush edge with beaten egg to seal. Repeat with all sheets of pastry. Refrigerate for 10 minutes.

Brush with beaten egg and cut into 1.5cm slices. Place slices flat on baking paper lined oven trays, allowing room for spreading and bake in a preheated oven at 200°C for 15 minutes or until golden.

TIP: Milk can be used for glazing instead of beaten egg.

Soups & Starters

30 MINUTES60 PINWHEELS 15 MINUTES

Lovingly brought to you by Rachel

26 Soups & Starters

SUNDRIED TOMATO AND FETTA DIP

2 tablespoons olive oil1 red capsicum, seeded and diced200g grape tomatoes, halved150g semi-dried tomatoes, roughly chopped½ x 190g jar Leggo’s Pesto - Sundried Tomato 100g smooth fetta cheese, crumbled¼ cup flat leaf parsley leavesJuice of ½ lemon Fresh ciabatta or Turkish bread, to serve

Heat olive oil in a frying pan over medium heat. Add capsicum and cook for 4-5 minutes or until completely soft.

Add grape tomatoes, semi-dried tomatoes and Leggo’s Pesto, cook for 5 minutes or until ingredients start to combine. Remove from heat.

Add crumbled fetta cheese, parsley leaves and lemon juice. Serve with torn pieces of ciabatta or Turkish bread and enjoy!

TIP: This dip can be served warm or cold. For a cold dip, cool tomato mix in refrigerator then serve with fetta cheese, parsley leaves and lemon juice.

10 MINUTES2 CUPS 10 MINUTES

Lovingly brought to you by Kate

27Soups & Starters

I created this recipe over 10 years ago,

when all I had was a sandwich press to cook

on because my stove didn’t work. It was

meant to be a pasta sauce, but it started

to look beautifully chunky, so I grabbed some Turkish bread,

spooned it on, and went to flavour town.

28 Soups & Starters

Heat olive oil and butter in a large saucepan on medium heat and cook onion and garlic for 2-3 minutes or until softened, but not browned.

Add rice and continue cooking for a further minute, stirring continuously. Pour in wine and allow to absorb.

Gradually add boiling stock, one ladle at a time, stirring continuously until absorbed, continue until 1 cup of stock is remaining. Add mushrooms, parmesan cheese and remaining stock and cook, stirring until absorbed.

Spread risotto mixture onto a tray and allow cool for 20 minutes. Roll 2 level tablespoons of risotto into a ball, placing a 1cm cube of goat’s cheese in the centre (make sure the cheese is fully encased by the rice.) Repeat to make 24 balls and refrigerate until cool.

Roll each ball in seasoned flour, dip in beaten eggs and coat firmly with breadcrumbs.

Heat oil (2-3cm deep) in a large wok or pan until hot (170°C) and fry arancini balls in batches for 3 minutes on either side or until golden brown and cooked through.

Serve arancini on a bed of warmed Leggo’s Vine Ripe Pasta Sauce and top with fresh basil leaves.

TIP: If entertaining at home, arancini can be fried until golden brown (in advance), chilled and then cooked in a preheated oven at 200°C for 15 minutes before serving.

MUSHROOM AND GOAT’S CHEESE ARANCINIDelicious arancini balls filled with mushroom risotto and creamy goat’s cheese on a bed of Leggo’s Vine Ripe Pasta Sauce.

1 tablespoon olive oil1 tablespoon butter1 onion, peeled and finely diced1 clove garlic, peeled and crushed1½ cups Arborio rice⅓ cup dry white wine1 litre chicken stock, boiling200g mushrooms, finely chopped


⅓ cup grated parmesan cheese100g soft goat’s cheese⅓ cup seasoned plain flour3 eggs, beaten3 cups fresh breadcrumbsOil for frying575g jar Leggo’s Vine Ripe Pasta Sauce – Tomato & BasilFresh basil leaves, for serving

29Soups & Starters

30 Soups & Starters

31

PESTO AND FETTA SCROLLSServed piping hot or cold Pesto Scrolls are delicious served with soup or as a specialty bread roll.

7g packet (2 teaspoons) dry yeast1 cup warm water1 teaspoon sugar2 cups plain flour1 teaspoon salt2 tablespoons olive oil⅓ cup Leggo’s Pesto - Traditional Basil 1 cup of chopped baby spinach100g Danish fetta, crumbled Milk for glazing

Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.

Sift plain flour and salt into a large bowl. Pour in olive oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.

Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.

Knead the dough again and roll out on a floured board or surface into a rectangle approximately 35cm by 25cm.

Spread evenly with Leggo’s Pesto and sprinkle with spinach and fetta. Starting with the long edge of the dough, roll up to form a cylinder.

Cut dough into 8 thick slices and place into baking paper lined medium muffin pans. Lightly brush dough edge of each scroll with milk. Bake in preheated oven at 220°C for 12-15 minutes.

TIP: The fetta could be substituted with ricotta cheese.

Soups & Starters

30 MINUTES PLUS40 MINUTES FOR DOUGH TO RISE

8 SERVES 12 MINUTES

32 Soups & Starters

33

CHICKEN SCALLOPINI PIESSuper delicious pies to serve hot or cold and they also make a great lunchbox idea.

1 large BBQ chicken445g jar Leggo’s Simmer Sauce – Chicken Scallopini1 stalk celery, chopped5 sheets frozen shortcrust pastry, partially thawed

Remove bones and skin from chicken and discard. Chop chicken into bite sized pieces and place in a bowl. Stir in Leggo’s Simmer Sauce and celery.

Cut pastry into 16 x 10cm rounds and 16 x 8cm rounds to fit your preferred muffin tray. Line tray with the larger rounds, spoon in chicken filling and cover with the smaller rounds. Seal edges well and lightly brush tops with milk.

Cook pies in a preheated oven at 200ºC for 25 minutes or until golden.

TIP: For best results use a conventional or classic setting rather than fan forced if your oven permits.

Soups & Starters

20 MINUTES16 SMALL PIES 25 MINUTES

Pasta, Pizza & RisottoCAPSICUM AND CHORIZO PENNEFETTUCCINE ALLA TOMATO BOSCAIOLACHUNKY VEGETABLE AND BACON PASTALAZY MAN’S CREAMY TOMATO AND CHICKEN PASTAYAYA’S SPAGHETTI BOLOGNESEPESTO MUSHROOM PASTARICOTTA GNOCCHI WITH PANCETTA AND EGGPLANT SAUCENATASHA’S FRYPAN BOLOGNESECREAMY PESTO GNOCCHISPICY ROASTED VEGETABLE PASTAMEAT AND ROQUETTE PIZZAPESTO CHICKEN MINI PIZZASROASTED VEGETABLE AND GOAT’S CHEESE PIZZAPRAWN, SALAMI AND TOMATO PIZZACHICKEN, BACON AND TOMATO RISOTTOROAST TOMATO RISOTTOROASTED PUMPKIN AND CHICKEN RISOTTO

36 Pasta, Pizza & Risotto

37

CAPSICUM AND CHORIZO PENNE

I tasted a similar dish to this at a restaurant, and loved it so much I wanted to try to re-create it. Now it’s a quick go-to meal for my family on a busy weekday.

250g penne pasta1 tablespoon oil4 chorizo sausages, sliced1 red capsicum, deseeded and cut into strips350g jar Leggo’s Stir Through Sauce - Roasted Tomato and Bacon300ml cream

Cook penne pasta according to packet directions, drain and reserve.

Heat oil in a large frying pan, add chorizo and cook for 4-5 minutes or until chorizo begins to crisp. Add capsicum and cook for a further 2-3 minutes.

Stir in Leggo’s Stir Through Sauce and cream and gently reheat.

Remove sauce from heat and toss through cooked pasta. Serve immediately.

TIP: Use your favourite type of pasta for this dish. For something different, try fettuccine or spaghetti. Serve garnished with fresh basil leaves.

Pasta, Pizza & Risotto


Lovingly brought to you by Hayley


39

FETTUCCINE ALLA TOMATO BOSCAIOLA

Everyone needs a fail safe recipe to fall back on when the cupboard is looking a bit bare. This flexible fettuccine is just the trick.

400g fettuccine, good quality dried or fresh1 tablespoon olive oil1 onion, peeled and finely chopped6 rashers middle bacon, roughly chopped2 cloves garlic, peeled and crushed 200g mushrooms, sliced400g can baby Roma tomatoes1 tablespoon Leggo’s Tomato Paste1 tablespoon cream¼ cup roughly chopped parsley¼ cup shredded parmesan cheese

Cook pasta following packet directions.

Meanwhile, heat olive oil in a large frying pan on medium-high heat. Add onion and cook for 2-3 minutes. Add bacon and cook for 4-5minutes or until bacon is crisp. Stir in garlic and mushrooms and cook for a further 3-4 minutes.

Reduce heat, add baby Roma tomatoes and Leggo’s Tomato Paste. Simmer for 5-10 minutes or until slightly reduced. Gently crush each tomato with the back of a spoon. Season with salt and pepper.

Remove from heat and spoon over cooked pasta. Serve sprinkled with parsley and parmesan cheese and drizzle with cream.

TIP: Serve with crusty garlic bread or a simple garden salad.



Lovingly brought to you by Pippa


41

CHUNKY VEGETABLE AND BACON PASTA

I developed this recipe to encourage my toddler to eat more vegetables with his evening meal. He loves pasta, and the bacon in the sauce adds a little something special to the healthy veggies. It’s smiles all around when I serve this one for dinner!

1 large red capsicum, halved and de-seeded1 tablespoon oil1 red onion, peeled, halved and sliced4 rashers (150g) middle bacon, sliced150g button mushrooms, sliced1 medium zucchini, halved and sliced700g jar Leggo’s Sugo di Pomodoro – Classic Tomato2 tablespoons Leggo’s Pesto – Traditional Basil500g dry pasta¼ cup pine nuts, toastedParmesan cheese, for serving

Place capsicum on an oven tray and cook in a preheated oven at 200°C for 15 minutes, until softened and skin has started to blacken. Remove capsicum from oven and place into a plastic bag for 5-10 minutes. Peel off skin and discard. Slice flesh into thick strips.

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion and bacon for 4-5 minutes or until browned.

Add mushrooms and zucchini and cook for 3-4 minutes or until softened. Add Leggo’s Sugo di Pomodoro and Leggo’s Pesto, bring to the boil and simmer for 10 minutes, stirring occasionally. Stir in roasted capsicum strips.

Meanwhile cook pasta following packet instructions, drain and serve topped with sauce, pine nuts and parmesan cheese.

TIP: If you love vegies, try doubling the amount of mushrooms, zucchini and capsicum.



Lovingly brought to you by Melissa


LAZY MAN’S CREAMY TOMATO AND CHICKEN PASTALovingly brought to you by PennyI used to love going to the Italian restaurant near my school for creamy chicken shell pasta. When I came to Australia for university, I created this recipe as an ode to my favourite comfort dish.

500g dry shell pasta (conchiglie rigate)1 tablespoon oil1 skinless chicken breast, sliced190g jar Leggo’s Pesto – Sundried Tomato300ml thickened cream½ cup baby basil leaves¼ cup toasted pine nutsParmesan cheese, for sprinkling

Cook pasta following packet directions, drain.

Meanwhile, heat oil in a large deep sided non-stick frying pan and cook chicken for 2-3 minutes or until browned.

Add Leggo’s Pesto, cream and well drained cooked pasta to pan and stir until combined. Add basil leaves and heat through for 1 minute.

Serve garnished with pine nuts and parmesan cheese.

TIP: Any pasta can be used.


43Pasta, Pizza & Risotto


YAYA’S SPAGHETTI BOLOGnese

This is my Yaya’s recipe, and it’s the ONLY bolognese recipe my family is allowed to use. The ingredients are quite simple – you won’t want any dominant flavours ruining this slow cooked masterpiece.

1 tablespoon butter 1 brown onion, peeled and diced2 cloves garlic, peeled and chopped500g beef mince140g tub Leggo’s Tomato Paste¾ cup good quality red wine400g can crushed tomatoes1 cup water400g spaghetti, cooked following packet directionsCracked black pepper and shaved parmesan cheese for garnish

10 MINUTES4 SERVES 2 HOURS

Lovingly brought to you by Eva

In a large frying pan melt the butter over medium heat, add onion and cook for 2-3 minutes or until slightly browned. Add garlic and cook for another 2 minutes.

Add the beef mince and break up any chunks with a wooden spoon. Cook for 4-5 minutes or until well browned, stirring occasionally.

Stir in Leggo’s Tomato Paste and cook for 5-6 minutes or until reduced and almost caramelised. Add wine and cook for 5 minutes.

Stir in crushed tomatoes and ⅓ cup of water. Cover and simmer for 2 hours, stirring regularly. Continue adding small amounts of water at each stir until water is finished. Season with salt and pepper. Serve over cooked spaghetti and garnish with grated parmesan cheese and fresh basil leaves.

TIP: Finish with a good grinding of cracked black pepper.



47

PESTO MUSHROOM PASTALovingly brought to you by amyThis recipe is a simple and quick dinner for one without turning to fast food after a long day at work.

250g short pasta1 tablespoon oil4 middle rashers bacon, diced200g of mushrooms, sliced½ x 190g jar Leggo’s Pesto - Traditional Basil

Cook pasta following packet directions.

Meanwhile, heat oil in large frying pan add bacon, mushrooms and 1 tablespoon of Leggo’s Pesto, cook for 4-5 minutes or until bacon begins to brown, stirring occasionally.

Drain cooked pasta and return to saucepan. Stir in remaining Leggo’s Pesto and the mushroom and bacon mixture. Serve garnished with parmesan cheese.

TIP: Use any type of short pasta. Such as penne or shell pasta.Serve garnished with fresh basil leaves.


10 MINUTES2-3 SERVES 15 MINUTES


This is the first pasta recipe that I ever made. Since then, it has become a family favourite, and I have adapted it to include spinach, pumpkin and a variety of tomato based sauces.

49

RICOTTA GNOCCHI WITH PANCETTA AND EGGPLANT SAUCE

2 eggs, lightly beaten500g ricotta, drained overnight¼ cup grated fresh parmesan cheese1 cup plain flour1 tablespoon oil200g pancetta, chopped1 clove garlic, peeled and crushed1 eggplant, cut into 1cm cubes1 tablespoon red wine vinegar410g can Leggo’s Tomato Puree2 teaspoons sugarParmesan cheese and flat leaf parsley, for serving

In a large bowl, combine eggs, ricotta and parmesan cheese. Fold in the plain flour to form a soft dough. Divide dough into 4 even parts and roll each into a sausage shape on a well-floured board. Cut with a sharp floured knife into 2cm pieces and reserve.

Heat oil in a large frying pan and cook pancetta for 3 minutes. Add garlic and eggplant, cook for 1-2 minutes or until eggplant has softened. Stir in vinegar, Leggo’s Tomato Puree and sugar, simmer covered for 5 minutes.

Meanwhile, add gnocchi in batches to a pot of salted boiling water and cook for 5 minutes. Remove and place on a lined tray in a single layer. Once all the gnocchi is cooked, add to the sauce in pan and gently stir through.

Divide into four serving bowls and top with grated parmesan and parsley leaves.

TIP: Use ‘00’ (double zero) flour for a lighter and fluffier gnocchi.Ricotta cheeses can contain varying amounts of moisture, some may require draining.



Lovingly brought to you by Di


51

NATASHA’S FRYPAN BOLOGNESELovingly brought to you by Natasha It is my daughter’s favourite meal eliciting squeals of delight every time I cook it for her.

2 tablespoons olive oil4 cloves garlic, peeled and chopped2 teaspoons mixed dried herbs2 large onions, peeled and chopped250g middle bacon rashers, chopped2kg lean beef mince2 x 810g cans whole tomatoes375g jar Leggo’s Organic Tomato Paste500g mushrooms, chopped

Using an electric frypan, heat olive oil on low, add garlic and herbs and cook for 1 minute to release flavours. Increase heat, add onion and bacon and cook for 2-3 minutes or until softened.

Add beef mince and cook until browned. Stir in canned tomatoes and Leggo’s Tomato Paste, simmer covered for 15 minutes, stirring occasionally.

Add mushrooms and continue to simmer covered for 45 minutes, stirring occasionally. Season with salt and cracked black pepper before serving over your favourite pasta.

TIP: If you don’t have a large electric frypan use a stock pot or simply halve the quantity.




CREAMY PESTO GNOCCHICreamy pesto gnocchi with sundried tomatoes, baby spinach and pine nuts.

500g packet chilled gnocchi½ x 190g jar Leggo’s Pesto – Traditional Basil½ cup cream¼ cup (50g) semi sun-dried tomatoes, halved1 cup (30g) baby spinach leavesToasted pine nuts and semi sun-dried tomatoes, for garnish

Cook gnocchi following packet instructions. Drain and return to pan.

Stir in Leggo’s Pesto, cream, semi sun-dried tomatoes and baby spinach and heat through until spinach is wilted.

Serve garnished with pine nuts and semi sun-dried tomatoes.

TIP: Halved fresh cherry tomatoes can be substituted for the semi sun-dried tomatoes.Serve garnished with fresh spinach leaves.




55

SPICY ROASTED VEGETABLE PASTA

This recipe is a great way to sneak vegetables into my kids meals without them knowing!

1 onion, skin on and halved 10 vine ripened tomatoes, halved3 garlic cloves, skin on1 red capsicum, halved and deseededOlive oil, for drizzling140g tub Leggo’s Tomato Paste2 teaspoons extra olive oil 3 chorizo sausages, sliced into thin rounds½ teaspoon dried basil¼ teaspoon chilli flakes¼ cup waterCooked penne pasta

Place onion, tomatoes, garlic and capsicum onto a baking tray, drizzle with oil and sprinkle with salt. Roast in a preheated oven at 180°C for 1 hour. Set aside to cool.

Peel skins from onion, tomatoes, garlic and capsicums and discard. Place vegetables and Leggo’s Tomato Paste into a food processor and process until chunky.

Heat extra olive oil in a frying pan, add chorizo, dried basil and chilli and cook for 3-4 minutes or until chorizo is crispy. Add the vegetable mixture and simmer for 5 minutes, stirring occasionally.

Serve spooned over cooked penne pasta and garnish with shaved parmesan cheese.

TIP: Drizzle with a little olive oil before serving.Serve with roasted garlic and extra chilli flakes. Garnish with grated parmesan cheese and parsley leaves.


20 MINUTES4 SERVES 1 hour 10 MINUTES

Lovingly brought to you by Mel


MEAT AND ROQUETTE PIZZA

1 sachet Leggo’s Pizza Sauce1 x 30cm pizza base½ red onion, peeled and thinly sliced5 slices prosciutto, torn into strips50g sliced salami 6 cherry tomatoes, halved1 cup grated mozzarella1 cup roquette/rocket leaves

Spread Leggo’s Pizza Sauce on pizza base and place on an oven tray. Arrange onion, prosciutto and salami evenly on pizza.

Bake in a preheated oven at 200°C for 5 minutes. Remove from oven. Scatter cherry tomatoes on top and sprinkle with mozzarella cheese.

Return to oven and cook a further 10 minutes until cheese is melted. Remove from oven.

Top with roquette leaves and serve with pesto and cracked black pepper.

TIP: Adjust cooking time if cooking in wood fired oven or an electric pizza oven/cooker.

10 MINUTES1 LARGE PIZZA 15 MINUTES

Lovingly brought to you by Alice


I was introduced to my fiancé through mutual friends and this pizza was the first thing he made. I must have been impressed, because

we are now happily married and have built a new house together. We are

going to get a big outdoor pizza oven so we can keep cooking

our favourite pizza together.


59

pesto chicken mini pizzasLovingly brought to you by SamThis pizza is super easy to make and great for lazy Sunday night cooking. It’s healthy, and perfect for getting rid of leftover veggies that might be taking up too much room in the fridge.

1 chicken breast 2 tablespoons Leggo’s Pesto – Sundried Tomato4 light wholemeal pita pockets 3 tablespoons Leggo’s Pizza Sauce1 cup grated mozzarella cheese½ cup grated parmesan cheese½ red onion, sliced into wedges½ green capsicum, sliced into ringsChilli flakes (optional)

Season chicken with salt and pepper, tightly wrap in plastic wrap and poach in simmering water for 15 minutes or until cooked through. Remove from pan.

Allow chicken to rest, remove from wrap and chop. Combine with Leggo’s Pesto and set aside.

Place pita breads on a baking paper lined oven tray. Spread evenly with Leggo’s Pizza Sauce and sprinkle with a small amount of combined mozzarella and parmesan cheese.

Top each pita bread with chopped red onion, capsicum, chicken, remaining cheese and chilli flakes (optional).

Bake in preheated oven at 200°C for 10-12 minutes or until cheese is golden brown.

TIP: Serve with a green salad.Garnish with fresh basil leaves.




61

ROASTED VEGETABLE AND GOAT’S CHEESE PIZZAA delicious gourmet pizza that the whole family will love.

200g thinly sliced butternut pumpkin1 red capsicum, halved and seeds removed1 small zucchini, sliced1 small onion, peeled and cut into wedgesOlive oil, for drizzling2 large oblong pizza bases2 x 50g sachets Leggo’s Pizza Sauce½ cup grated mozzarella cheese100g Persian fetta or marinated goat’s cheese2 tablespoons pine nuts

Place pumpkin, red capsicum (cut side down), zucchini and onion on an oven tray and drizzle with olive oil. Bake in a preheated 200°C oven and cook for 15 minutes or until browned.

Meanwhile, spread pizza bases with Leggo’s Pizza Sauce and top with mozzarella cheese.

Remove vegetables from oven. Remove skin from capsicum and discard. Cut capsicum into thin slices.

Arrange roasted vegetables on pizza bases, top with fetta and pine nuts and bake in a preheated oven at 200°C for 10-15 minutes.

TIP: Depending on how the vegetables are cut, the pumpkin and capsicum may take longer to roast in the oven than the zucchini and onion.




PRAWN, SALAMI AND TOMATO PIZZALovingly brought to you by JodyEvery time I make this pizza for my family or friends they rave about the flavour and combination. It’s pretty special!

2 large wholemeal pizza bases½ cup Leggo’s Pizza Sauce2 cups grated mozzarella cheese100g thinly sliced mild or hot salami2 Roma tomatoes, thinly sliced15 green prawns, peeled, de-veined and halved1 large clove garlic, peeled and finely sliced2 cups baby rocket leaves2 tablespoons pine nuts, toasted1 tablespoon olive oil¼ cup fresh basil leaves

Spread each pizza base with ¼ cup of Leggo’s Pizza Sauce and sprinkle with a little grated mozzarella cheese.

Top with salami, tomatoes, prawns and garlic. Sprinkle with remaining cheese.

Bake in a preheated oven at 200°C for 12-15 minutes or until cheese is melted and golden brown and base is crispy. Top pizza with basil leaves.

Toss rocket and pine nuts in olive oil and season to taste. Serve with cooked pizzas and enjoy with a nice glass of red wine.

TIP: To toast pine nuts, add to a frying pan over medium heat and cook stirring 2-3 minutes or until lightly browned.

30 MINUTES2 LARGEPIZZAS

15 MINUTES



CHICKEN, BACON AND TOMATO RISOTTOAfter becoming frustrated with stirring tiny amounts of stock into risotto, my mum showed me this speedy recipe. Not only is there no more stock stirring, but my one year old son now has a new favourite dish!

1 tablespoon olive oil1 onion, peeled and diced250g middle bacon rashers, cut in strips250g chicken thigh fillets, cut in strips1½ cups Arborio rice3 cups chicken stock1 cup boiling water575g jar Leggo’s Vine Ripe Pasta Sauce – Tomato and Roasted Garlic2 bunches asparagus, cut into thirds1½ cups frozen peas30g butter¾ cup fresh grated Parmesan

Heat olive oil in a large saucepan. Add onion and cook for 3-4 minutes or until softened. Stir in bacon and chicken and cook for 5-6 minutes or until browned.

Add rice and cook stirring constantly for 1-2 minutes or until rice begins to look transparent.

Stir in stock, water and Leggos Vine Ripe Pasta Sauce, bring to the boil. Reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally. Add asparagus and simmer covered for a further 5 minutes.

Remove pan from heat, stir in peas, butter, and parmesan cheese. Continue to stir until butter has melted. Cover and set aside for 5 minutes.

Serve with extra parmesan cheese.

TIP: You can substitute Leggo’s Vine Ripe Pasta Sauce –Tomato and Roasted Garlic for any variant of the Leggo’s Vine Ripe Pasta Sauce range.




I love this recipe because it’s the first risotto that I ever made. It was a success the first time, and has continued to be a huge hit with my whole family.

67

ROAST TOMATO RISOTTOLovingly brought to you by Julia

1 litre salt reduced vegetable stock60g butter, chopped1 brown onion, peeled and finely chopped2 garlic cloves, peeled and crushed1¼ cups Arborio rice1 punnet cherry tomatoes1 tablespoon olive oil¼ cup Leggo’s Pesto – Traditional Basil½ cup (80g) shaved parmesan cheese½ cup torn parsley leaves

Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer, covered.

Melt the butter in a large heavy-based saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring for 4 minutes or until soft. Add rice and cook, stirring, for 2 minutes or until grains appear slightly glassy.

Add a ladleful (about ½ cup) of stock to the rice mixture and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add stock, a ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This will take approximately 25 minutes or until rice is tender but firm to the bite and risotto is creamy.

Meanwhile, place the tomatoes in a roasting pan, drizzle with olive oil and toss to coat. Roast in oven for 15 minutes or until the tomatoes are tender but still hold their shape. Remove from oven.

Stir Leggo’s Pesto, half the parmesan and half the parsley into the risotto, gently stir in tomatoes. Spoon risotto into serving bowls. Sprinkle with remaining parmesan and parsley and serve immediately.

TIP: Substitute Traditional Basil Pesto with Sun-Dried Tomato Pesto.




69

ROASTED PUMPKIN AND CHICKEN RISOTTOA delicious risotto with pumpkin, chicken and spinach finished with a generous sprinkle of parmesan cheese.

2 cups diced butternut pumpkinSpray oil2 teaspoons oil2 teaspoons butter1 onion, peeled and chopped2 cloves garlic, peeled and crushed1 tablespoon Leggo’s Tomato Paste1½ cups Arborio rice4 cups boiling chicken stock300g skinless chicken thigh fillets, thinly sliced1 cup baby spinach1 tablespoon grated parmesan cheeseCracked black pepper for serving

Place pumpkin onto an oven tray and lightly spray with oil. Cook in a preheated oven at 200°C for 15 minutes.

Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3 minutes, add Leggo’s Tomato Paste and rice and cook for a further minute, stirring continually.

Add boiling chicken stock one cup at a time, until absorbed, stirring continually. Add chicken with the last cup of stock and allow too cook through.

Stir in roasted pumpkin, baby spinach and parmesan cheese. Serve immediately sprinkled with cracked black pepper.

TIP: Serve topped with shaved parmesan cheese and fresh baby spinach leaves.



CHICKEN LASAGNE WITH 3 CHEESE TOPPINGGODA’S KITCHEN, MY MUM’S LASAGNEDENISE’S ITALIAN SAUSAGE LASAGNETWO TONED VEGETABLE LASAGNEAMORE MELANZANABEEF AND HERB CANNELLONICHICKEN PESTO CANNELLONIMIA BELLE SPINACH, PINE NUT AND RICOTTA CANNELLONI EGGPLANT AND SPAGHETTI ROLLSCHUNKY CHICKEN PASTA BAKEBAKED GNOCCHI WITH CREAMY SUNDRIED TOMATO SAUCECHICKEN PASTA BAKE WITH VEGETABLESPENNE, SPINACH, BACON AND HALOUMI GRATIN

Lasagne/Cannelloni& Pasta Bakes

72 Lasagne/Cannelloni & Pasta Bakes

73

CHICKEN LASAGNE WITH 3 CHEESE TOPPING

This is a delicious dish and a real crowd pleaser! It’s lower in fat than traditional lasagne and the vegetable content can be easily increased by using Leggo’s Hidden Veg Pasta Sauce.

500g chicken thigh fillets2 tablespoons Leggo’s Pesto - Traditional Basil700g jar Leggos Sugo di Pomodoro – Italian Herbs with BasilFresh lasagne sheets 1 cup fresh ricotta cheese1 cup natural yoghurt1 egg, lightly beaten1 cup tasty cheese½ cup shaved parmesan

Cut each thigh fillet in half horizontally then flatten between layers of plastic wrap to 3mm in thickness. Lightly spread each piece with Leggo’s pesto. Heat a non-stick frying pan, cook chicken for 1-2 minutes on each side. Remove from pan.

Layer half chicken, then half Leggo’s Sugo di Pomodoro into a small lasagne dish and top with lasagne sheets. Repeat using remaining chicken and sugo, finishing with lasagne sheets.

In a bowl, mix ricotta, yoghurt, egg and ½ cup tasty cheese until combined. Spread over top of lasagne and sprinkle with remaining tasty and parmesan cheese.

Bake in a preheated oven at 180°C for 40 minutes or until cheese is golden.

TIP: Substitute Leggo’s Sugo with Leggo’s Hidden Veg Pasta Sauce mixed with ½ cup water. Serve with fresh garden salad and a light garlic infused dressing.

Lasagne/Cannelloni & Pasta Bakes


Lovingly brought to you by Amanda


GODA’S KITCHEN, MY MUM’S LASAGNE

2 tablespoons olive oil1 large onion, peeled and finely chopped1kg beef mince½ x 375g jar Leggo’s Tomato Paste 810g can diced tomatoes2 cloves garlic, peeled and crushed125g mushrooms, sliced1-2 teaspoons dried oregano

1 HOUR12 SERVES 1 HOUR

120g butter2/3 cup plain flour Pinch nutmeg1 litre milk½ cup grated parmesan cheese1½ cups grated tasty cheese2 x 375g packets instant lasagne sheets1 cup grated mozzarella cheese

Lovingly brought to you by Melinda

Heat olive oil in a large pan, add onion and cook for 3 minutes until softened. Add mince and cook for 5 minutes or until browned. Add Leggo’s Tomato Paste, tomatoes, garlic, mushrooms and oregano. Bring to the boil, reduce heat and simmer uncovered for 20 minutes until sauce starts to thicken. Season to taste with salt and pepper.

Melt butter in saucepan, add plain flour and nutmeg, blend until smooth (I always take it off the heat when I add flour so it doesn’t go lumpy). Cook for 1 minute stirring constantly. Add milk and stir until sauce boils and thickens. Reduce heat and cook 1 minute. Add parmesan cheese and ½ cup tasty cheese and stir until they melt. Season to taste and remove from heat.

Cover the base of a 25cm x 38cm ovenproof lasagne dish with a layer of meat sauce, a layer of lasagne sheets, then cheese sauce. Repeat layering, finishing with a layer of cheese sauce. Sprinkle with remaining tasty cheese and mozzarella cheese. Bake uncovered in a preheated oven at 180°C for 40 minutes until golden brown.

Serve with salad and garlic or herb bread.

TIP: The meat sauce should be fairly liquid as the lasagne layers will absorb moisture during baking.

75Lasagne/Cannelloni & Pasta Bakes

My mum typed this lasagne recipe up on an old typewriter when she was a teenager. It’s a recipe that comes from the heart, and whenever I make it, it brings back the feeling of being at home.

Slit sausages and reserve sausage mince, discard the skins. Heat olive oil in a large frying pan, add onion and garlic, cook for 2-3 minutes or until soft. Add beef and sausage mince and cook until browned, breaking meat into smaller chunks.

Stir in balsamic vinegar, Leggo’s Bolognese Sauce, Leggo’s Tomato Paste and water. Simmer uncovered for 30 minutes on medium-high heat, stirring every 5 minutes. Season to taste with salt and pepper. Meanwhile, combine all ricotta filling ingredients. Season to taste.

Place a small amount of sauce in the base of a deep 20cm x 28cm lasagne dish and cover with a layer of lasagne sheets. Top with ⅓ of the meat sauce, ½ cup mozzarella, a layer of lasagne sheets, ½ of the ricotta mixture and another layer of lasagne sheets. Repeat process. Finish lasagne by topping with remaining meat sauce and mozzarella.

Lightly cover with foil and bake in a preheated oven at 180°C for 25 minutes. Remove foil and bake for a further 20-25 minutes or until cheese begins to brown.

TIP: If you prefer an extra cheesy lasagne, place a sprinkle of parmesan with the mozzarella on the top of the lasagne.


DENISE’S ITALIAN SAUSAGE LASAGNE

Meat Sauce: 4 Italian sausages1 tablespoon olive oil 1 large onion, peeled and diced2 cloves garlic, peeled and crushed500g beef mince3 teaspoons balsamic vinegar575g jar Leggo’s Pasta Sauce - Bolognese with Red Wine1 tablespoon Leggo’s Tomato Paste3 cups water


Ricotta Filling:500g ricotta cheese½ cup flat leaf parsley, chopped 1 egg½ cup grated mozzarella cheese ½ cup grated parmesan cheeseLasagne:375g pack fresh lasagne sheets2 cups grated mozzarella cheese

Lovingly brought to you by Denise


When I was visiting my family in Leros, Greece, I met a friend of my grandma’s who introduced me to this recipe. Her name was Lydia, and each summer she would travel to the island to help my elderly Grandma with cooking and buying essential groceries. Every time we make this recipe, we make it in her honour.


79

TWO TONED VEGETABLE LASAGNE

My daughter decided at age 11 that she was a vegetarian. We decided to respect her wishes, however it turned out that our newfound vegetarian was actually not too fond of vegetables. Luckily, this lasagne was on hand to keep the whole family happy at dinnertime.

500g butternut pumpkin, peeled and sliced1 onion, peeled and cut into wedges2 cloves garlic, peeled1 tablespoon olive oil4 eggs350g fresh ricotta cheese½ cup grated parmesan cheese1 cup chopped fresh spinach¼ teaspoon ground nutmeg½ x 360g packet fresh lasagne sheets 350g jar Leggo’s Stir Through - Semi Dried Tomato, Basil & Parmesan 1 cup grated tasty cheese1 tablespoon pine nuts

Place pumpkin, onion and garlic on a baking tray, drizzle with olive oil and bake in a preheated oven at 200°C for 20-25 minutes or until softened. Place in a bowl and lightly mash, add 2 lightly beaten eggs, mix well and season to taste with salt and pepper.

In a separate bowl combine ricotta and parmesan cheeses, 2 remaining eggs, spinach and nutmeg.

Place a layer of lasagne sheets on the base of an oiled 28cm x 20cm lasagne dish. Evenly spread with pumpkin mixture, then a layer of lasagne, ricotta mixture and another layer of lasagne. Pour over Leggo’s Stir Through sauce.

Cover with foil and bake in a preheated oven at 180°C for 20 minutes. Remove foil and sprinkle with tasty cheese and pine nuts, bake for another 10 minutes.

TIP: Make the day before, cut into serving pieces and reheat.


20 MINUTES6 SERVES 1 HOUR

Lovingly brought to you by Lee


I grew up in a suburb that come dinnertime, was filled with the aromas of amazing Italian cooking. One night, my friend invited me for dinner and her Nonna shared this beautiful recipe with me. It was actually the first time I had tried eggplant and I instantly fell in love with this violet coloured fruit.

81

AMORE MELANZANALovingly brought to you by Veronica

3 medium eggplants (750g), sliced lengthways into 1 cm slices (see tip for preparation)½ cup plain flour 2 cups dried breadcrumbs4 large eggs, well beaten ½ cup oil, or as required 2 x 575g jar Leggo’s Napolentana Pasta Sauce1½ cups grated romano cheese375g mozzarella cheese, cut into thin slices12 fresh basil leaves

Place plain flour and breadcrumbs onto two separate plates, pour eggs into a shallow bowl and season with salt and pepper. Coat eggplant slices in flour, dip into the beaten egg, turning to coat both sides. Place in breadcrumbs, pressing firmly to secure breadcrumbs.

Heat 2 tablespoons of the oil in a large frying pan over high heat. Add as many of the eggplant slices that will fit without touching and brown on both sides until golden and crisp. Remove the eggplant to absorbent paper and reserve. Repeat with remaining eggplant slices using 2 tablespoons of oil at a time.

Ladle a little of the Leggo’s Napoli sauce into a 32cm x 23cm baking dish to cover the bottom and sprinkle with a third of the romano cheese. Place enough fried eggplant to cover dish and top with a layer of Leggo’s Napoli Sauce. Add layer of mozzarella cheese along with torn basil leaves and another layer of eggplant. Repeat layering finishing with a layer of sauce and remaining romano cheese.

Cover the baking dish loosely with aluminium foil and make several holes in the foil. Bake in a preheated oven at 190°C for 30 minutes. Uncover and continue baking for 15 minutes or until the top layer of cheese is golden brown. Allow to rest for 10 minutes before serving.

TIP: Sprinkle eggplant slices with salt and place in a colander to drain for 1 hour. Rinse off salt and pat dry with paper towel.


1 HOUR30 MINUTES

6 SERVES 45 MINUTES

In a medium bowl, combine beef mince, onion, egg, wine, parmesan cheese, breadcrumbs, parsley, basil, and oregano. Fill cannelloni tubes with prepared mixture, place in a single layer in a 32 x 23cm size baking dish.

For the Sauce: Melt butter in a medium saucepan and cook onion for 2-3 minutes until soft. Stir in oregano, basil, Leggo’s Tomato Paste and water. Bring to the boil. Season with salt and pepper.

Pour hot sauce over cannelloni. Sprinkle with parmesan cheese, cover with foil and bake in a preheated oven at 180°C for 45 minutes.

TIP: The onion in the mince filling can be browned or caramelised before adding to filling.


beef and herb cannelloni

500g beef mince1 medium onion, peeled and finely chopped1 egg, lightly beaten 2 tablespoon dry white wine2 tablespoon grated parmesan cheese½ cup fresh breadcrumbs1 tablespoon parsley, chopped½ teaspoon dried basil½ teaspoon dried oregano15 fresh cannelloni sheets, 15cm x 12cm each

45 MINUTES6 SERVES 1 HOUR

Sauce:1 tablespoon butter1 small onion, peeled and chopped½ teaspoon dried oregano½ teaspoon dried basil2 x 140g tubs Leggo’s Tomato Paste2 cups water½ cup grated parmesan cheese

Lovingly brought to you by Chris


This is a recipe passed down from my grandmother, and we remember her each time we cook this delicious meal. It’s considered a staple in our household, our kids request it non-stop!


Heat olive oil in a frying pan, add onion and garlic and cook for 3 minutes until onion is soft. Add diced tomatoes, Leggo’s Tomato Paste, sugar, water and mixed herbs. Stir until boiling, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

In a large bowl, mix together ricotta, chicken, sun-dried tomatoes and Leggo’s Pesto. Rinse the sheets under warm water before preparing. Place some filling along the long edge of each sheet and roll up.

Spoon a little of sauce into a 32 x 23cm lasagne dish. Place cannelloni, seam side down in dish and cover with remaining sauce. Mix the two cheeses together and sprinkle over sauce.

Cover with foil and bake in a preheated oven at 180°C for 30 minutes or until hot. Serve topped with sliced red onion, fresh basil leaves and halved baby tomatoes.

TIP: If ricotta is very firm add 2 tablespoons milk to make a softer filling.Barbecued chicken adds a nice flavour to the cannelloni, roast or poached chicken may also be used.

85

CHICKEN PESTO CANNELLONILovingly brought to you by MariaSometimes, being a mum is all about experimenting. After my boys gave the thumbs down to my spinach and ricotta cannelloni, I played around with several different fillings. In the end, the boys and I agreed that this recipe is the one we love.

1 tablespoon olive oil 1 onion, peeled and finely sliced1 clove garlic, peeled and crushed400g can diced tomatoes2 tablespoons Leggo’s Tomato Paste1 teaspoon sugar½ cup water1 teaspoon dried Italian mixed herbs



400g fresh ricotta cheese200g shredded barbecued chicken100g sun-dried tomatoes, chopped ½ x 190g jar Leggo’s Pesto – Traditional Basil8 fresh lasagne/cannelloni sheets 15cm x 12cm1 cup grated tasty cheese⅓ cup grated parmesan cheese


Heat olive oil in a frying pan, add sliced mushrooms, balsamic vinegar and sugar. Cook for 5 minutes or until caramelised. Add garlic, cook for a further minute.

Blanch spinach leaves in boiling water, place in a colander to drain, ensuring excess water is squeezed out, then finely chop.

In a bowl combine ricotta, mushroom mixture, spinach leaves, pine nuts, egg, nutmeg and parmesan cheese.

Place 2-3 tablespoons of mixture at one end of cannelloni sheet and roll up. Repeat until all filling is used.

Spoon ½ cup of Leggo’s Sugo di Pomodoro into a greased 32x 23cm baking dish and place cannelloni seam side down onto sauce.

Pour remaining sauce over cannelloni and sprinkle with mozzarella cheese. Bake in a pre-heated oven at 190°C for 25 minutes or until golden brown.

TIP: Before serving, sprinkle cannelloni with torn fresh basil leaves. If using fresh lasagne sheets to make cannelloni, cut into 12cm lengths.

87

Mia Belle spinach, pine nut and ricotta cannelloni

This recipe is a family favourite handed down from my Nonna. It is light and simple, yet the complex flavours marry together to create a beautiful dish.

1 tablespoon olive oil200g button mushrooms. thinly sliced1 tablespoon balsamic vinegar 2 teaspoons sugar1 clove garlic, peeled and crushed2-3 cups baby spinach leaves 400g fresh ricotta cheese



½ cup pine nuts1 egg¼ teaspoon nutmeg⅓ cup grated parmesan cheese250g fresh cannelloni sheets700g jar Leggo’s Sugo di Pomodoro - Classic Tomato2 cups grated mozzarella cheese

Lovingly brought to you by Mia

In 2011, I went to a wedding in Italy where they were serving these eggplant rolls with grated ricotta. In Australia I adapted it using shaved parmesan instead. Everyone wanted to know how I made them, so my grandson taught me how to make recorded videos of my cooking and upload them to YouTube.


89

EGGPLANT AND SPAGHETTI ROLLSLovingly brought to you by Marina

2 large eggplants ½ - 1 cup olive oil 1 medium onion, peeled and chopped 1 clove garlic, peeled and chopped800g can diced tomatoes ¼ cup Leggo’s Tomato Paste2 tablespoons chopped fresh basil150g spaghetti2 tablespoons parmesan cheese 1 cup shredded mozzarella cheeseFresh basil leaves for garnish

Wash eggplants, cut tops off and leave the skin on. Cut each eggplant lengthways into slices approximately 1cm thick (12 slices in total) discard first slice. Lay eggplant slices on a paper towel lined baking tray and sprinkle with salt.

Heat 2 tablespoons of the olive oil in saucepan. Cook chopped onion and garlic for 1 minute, add diced tomatoes, Leggo’s Tomato Paste and basil. Bring to boil and simmer covered for 20 minutes.

Rinse salted eggplant and dry well with paper towel. In a large frying pan, heat some olive oil. Cook eggplant slices in batches in a single layer, for 2 minutes on each side until lightly browned. Repeat with all eggplant, adding extra olive oil as required. Set aside to cool.

Cook spaghetti following packet directions. Drain spaghetti, return to saucepan and combine with 4 tablespoons of the tomato sauce and the parmesan cheese.

To assemble eggplant rolls. Spoon enough sauce to cover the base of an 18cm x 25cm baking dish. Roll a few strands of spaghetti on a fork and place at the cut end of each eggplant slice and roll up. Place in baking dish.

Cover rolls with remaining tomato sauce and sprinkle with mozzarella cheese. Cover with baking paper then foil (paper stops cheese from sticking) and bake in preheated oven at 200°C for 20 minutes. Served garnished with fresh basil leaves.

TIP: This dish can be pre-prepared and refrigerated until required. Cook for a little longer if chilled.




After recently moving out of my parents house for the first time, I decided to cook a pasta bake. Being short on kitchenware, I had to search high and low for something to cook it in. Just when I was about to give up, I stumbled upon a banana tin. And that’s how my inner chef was revealed!

91

CHUNKY CHICKEN PASTA BAKELovingly brought to you by Brittany

3 cups penne pasta1 tablespoon olive oil 2 chicken breasts, cut into chunks575g jar Leggo’s Pasta Sauce – Bolognese with Red Wine⅓ cup grated tasty cheese⅓ cup grated parmesan cheese

Cook penne following packet directions. Drain and set aside.

Meanwhile, heat olive oil in a frying pan, add chicken pieces and cook for 4-5 minutes or until golden brown colour. Remove from heat.

Combine penne, chicken pieces, Leggo’s Pasta Sauce and grated cheeses, season to taste. Place in a lightly greased 20cm x 28cm baking dish and cook in a preheated oven at 180°C for 15-20 minutes or until golden brown.

TIP: Try adding ½ cup of corn kernels into the pasta mix before baking.




BAKED GNOCCHI WITH CREAMY SUNDRIED TOMATO SAUCE

I have two teenage boys who have always loved pasta, so I came up with my own creamy sauce recipe and baked it to absorb all the extra flavours and moisture. It’s now a family favourite – my boys call it a “Jac Special”.

1 tablespoon olive oil½ onion, peeled and finely diced1 clove garlic, peeled and crushed100g pancetta, roughly chopped300g mushrooms, sliced 350g jar Leggo’s Stir Though Sauce - Sundried Tomato & Roasted Garlic300ml cream500g gnocchi1½ cups (50g) freshly grated parmesan cheese

Heat olive oil in a large frying pan, add onion, garlic and pancetta, cook for 1-2 minutes or until softened. Add the mushrooms and cook for a further 3-4 minutes, stirring occasionally. Stir in Leggo’s Stir Through Sauce and warm through. Take off the heat and stir through cream.

Add gnocchi to a large pot of boiling water. When gnocchi floats to the surface, drain.

Add gnocchi to sauce, stir through and place in a 20cm x 30cm baking dish. Sprinkle with parmesan cheese.

Bake in preheated oven at 180°C for 15-20 minutes or until top is golden brown.

TIP: Alternatively, use short bacon instead of pancetta.The recipe can be baked in 4 x 1 cup ovenproof ramekins for individual serves.


Lovingly brought to you by Jacqui



CHICKEN PASTA BAKE WITH VEGETABLES

I don’t normally add vegetables to my pasta bake, but this one is an exception. It tastes great when eaten as leftovers the next day.

200g dry short pasta1 tablespoon oil 4 chicken thigh fillets, cut into 2 cm pieces1 small cauliflower, chopped into small florets125g can corn kernels, drained575g jar Leggo’s Pasta Bake - Creamy Tomato & Mozzarella1 cup water⅔ cup grated mozzarella or tasty cheese½ teaspoon dried tarragon (optional)

Cook pasta following packet directions, drain.

Meanwhile, heat oil in a non-stick frying pan. Cook chicken for 4-5 minutes or until browned, add cauliflower and sweet corn, cover and cook on medium-high for 5-10 minutes, stirring occasionally.

Combine cooked chicken mixture, drained pasta, Leggo’s Pasta Bake and water in a 20cm x 28cm ovenproof dish.

Sprinkle with cheese and tarragon (optional) and bake in a preheated oven at 200°C for 20-25 minutes. Serve sprinkled with freshly cut herbs.

TIP: 3 cups cauliflower florets equals approximately 1 small cauliflower.


Lovingly brought to you by Trudy



97

PENNE, SPINACH, BACON AND HALOUMI GRATINLovingly brought to you by Maevadi

250g penne pasta2 tablespoons olive oil 1 teaspoon crushed garlic150g short cut bacon, cut into 1cm pieces200ml thickened cream140g tub Leggo’s Tomato Paste¼ cup water 100g haloumi cheese, cut into 1cm cubes150g baby spinach, washed½ teaspoon dried Italian herbs2 cups grated mozzarella cheese

Cook penne following packet directions. Drain and set aside.

Heat olive oil in a large saucepan, add garlic and bacon, cook for 4-5 minutes or until browned.

Combine cream, Leggo’s Tomato Paste and water. Add mixture to the saucepan and stir well.

Add haloumi cheese, spinach and cooked penne to the saucepan. Stir in herbs and season to taste.

Pour mixture into a 20 x 28cm casserole dish and sprinkle with mozzarella cheese. Bake in a preheated oven at 180°C for 15-20 minutes or until cheese is golden.

TIP: Alternatively, use 150g chopped pancetta instead of the bacon.



MainsMEDITERRANEAN CHILLI BLACK MUSSELS ITALIAN BEEF RAGOUT ITALIAN CHICKEN DRUMSTICKS CREAMY FISH WITH BREAD CRUSTPAPA GEHRIG’S CHICKEN ROLLSPOLLO ALLA CACCIATORAPROSCIUTTO WRAPPED CHICKEN PARCELSJUDE’S CHEESY MEATBALLSSLOW COOKED ITALIAN MEATBALLSBAKED ITALIAN MEATBALLS WITH NAPOLETANA SAUCESPENCER’S SENSATIONAL PESTO PRAWNS WITH GRILLED POLENTAPESTO RUBBED DOUBLE LAMB CUTLETITALIAN LAMB STEWVEAL MOZZARELLALAMB SHANKS WITH RED WINEBAKED EGGPLANTBLACK VINEGAR BEEF CHEEKSCHRISTINE’S ONE POT MEALBAKED CAPSICUM

100 Mains

MEDITERRANEAN CHILLI BLACK MUSSELS

2 tablespoons olive oil1 onion, peeled and finely chopped2 cloves garlic, peeled and crushed2 large chillies, seeded and finely chopped3 tablespoons Leggo’s Tomato Paste8 roma tomatoes, peeled and chopped1½ cups dry white wine1-2 cups vegetable stock2kg black mussels, cleaned and de-bearded¼ cup torn fresh basil leaves½ cup flat leave parsley leavesCrusty bread, to serve

Heat olive oil in a deep saucepan, add onion and cook until soft. Add garlic and chillies and cook for a further 2 minutes.

Add Leggo’s Tomato Paste and chopped tomatoes, cook for 2 minutes before adding wine and stock. Simmer for 10 minutes to intensify flavours and reduce liquid.

Add mussels, cover and simmer for 7 minutes. Turn heat off and allow mussels to remain covered in pot for 15 minutes to continue cooking. (Discard any unopened mussels).

Before serving, mix through half of the basil and parsley leaves. Serve mussels in deep bowls sprinkled with remaining basil and parsley.

TIP: Accompany with crusty bread.


Lovingly brought to you by Campbell

101Mains

I developed this recipe for my wife after experiencing incredible mussels on our

trip to Europe. If you ask me, there’s nothing quite like perfectly cooked mussels in a

tomato and chilli based sauce.

102 Mains

103

ITALIAN BEEF RAGOUT Lovingly brought to you by JadeThis ragout has been my favourite meal since I was a little girl. I love how the combination of simple ingredients can produce such a beautiful dish.

1kg chuck steak, trimmed and diced2 tablespoons seasoned plain flour2 tablespoons olive oil1 onion, peeled and diced1 small red capsicum, deseeded and diced3 teaspoons paprika¾ cup dry white wine410g can Leggo’s Tomato Puree1 teaspoon Worcestershire sauce1 cup beef stock

Lightly coat diced beef in seasoned plain flour, shaking off excess.

Heat 1 tablespoon olive oil in a non-stick frying pan, add onion and capsicum and cook for 3 minutes. Stir in paprika and cook for 1 minute. Pour remaining 1 tablespoon oil into pan, add meat in batches and cook each batch for 5-6 minutes until browned.

Stir in white wine and allow to reduce by half before adding Leggo’s Tomato Puree, Worcestershire sauce and stock. Bring to the boil then reduce to a simmer and cook covered for 1½-2 hours or until meat is tender, stirring occasionally.

Season to taste and serve with gnocchi or pasta. Finish with a dusting of freshly grated black pepper and a sprinkle of thyme leaves.

TIP: The flavour of this dish increases if made the day before so is ideal for entertaining.

Mains


104 Mains

105

ITALIAN CHICKEN DRUMSTICKS

Whether I serve it alongside rice, or just on its own, the family are always asking for more.

1 tablespoon oil8 chicken drumsticks1 onion, peeled and diced3 medium potatoes, peeled and diced into 2cm pieces1 carrot, peeled and chopped into 2cm pieces2 zucchini, chopped into large chunks2 cloves garlic, peeled and crushed500ml cold chicken stock¼ cup plain flour140g tub Leggo’s Tomato Paste2 teaspoons dried Italian herbsCooked rice, for serving

Heat oil in a large frying pan and brown the chicken drumsticks for 8-10 minutes. Remove from pan and place in a large ovenproof dish.

Add onion, potato, carrot, zucchini and garlic to pan and cook for 5-10 minutes, stirring occasionally.

Combine stock, plain flour, Leggo’s Tomato Paste and herbs in a jug and pour over vegetables in the pan. Stir constantly and bring to the boil, allowing it to thicken slightly.

Pour mixture over chicken, cover and cook in a preheated oven at 180°C for 1 hour or until chicken is cooked through. Serve with cooked rice.

TIP: If the pan is large enough to fit all ingredients, you can simmer on a low heat for the final step instead of cooking in the oven.Serve garnished with fried sage leaves. Pan-fry sage leaves until crisp in a little butter and olive oil melted together.

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Lovingly brought to you by Carleen

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I love fish, and a fish pie was always a great way to get my family to eat seafood with me. I can’t get enough of the taste and texture of the crunchy baked bread crusts. I prefer it to pastry any day!

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CREAMY FISH WITH BREAD CRUSTLovingly brought to you by Anna-Marie

1 tablespoon oil500g white fish fillets (hoki or blue grenadier)2 cups mixed fresh or frozen vegetables (see tip below)575g jar Leggo’s Pasta Bake – Creamy Sundried Tomato and Garlic4 thick slices buttered bread, torn or cut into small pieces¼ cup grated parmesan cheese12-15 baby bocconcini

Heat oil in large non-stick frying pan, add fish fillets and pan-fry for 2-3 minutes on each side or until cooked through. Remove fish and place in a lightly greased deep sided 23cm x 23cm ovenproof dish.

Add vegetables to pan and sauté for 3-4 minutes or until tender. Remove from pan and sprinkle over fish.

Pour Leggo’s Pasta Bake into pan and warm through. Pour or spoon ¾ of the sauce over the fish and vegetables to cover.

Lightly dip half of the bread pieces in the remaining Leggo’s Pasta Bake and place in dish. Sprinkle the butter side up of remaining bread pieces with grated parmesan and arrange evenly on top of the dish. Dot the baby bocconcini amongst the bread.

Bake in a preheated oven at 200°C for 22-25 minutes or until golden brown.

TIP: Good vegetables to use are broccoli, peas, cauliflower and/or carrot. If using frozen vegetables, slightly thaw before sautéing.

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108 Mains

PAPA GEHRIG’S CHICKEN ROLLS

2 skinless chicken breast fillets350g jar Leggo’s Stir Through – Sundried Tomato & Roasted Garlic4 slices prosciutto 100g gruyere cheese, grated½ cup baby spinach leaves1 clove garlic, peeled and crushed1½ cups panko breadcrumbs2 tablespoons plain flour2 eggs, beaten2 tablespoons oil

Cut each chicken breast in half horizontally to create 4 large thin slices. Place each piece between two sheets of plastic wrap and flatten with a rolling pin.

Spread a little of Leggo’s Stir Through Sauce across each fillet and top with a slice of prosciutto, grated cheese and spinach leaves. Season with cracked pepper and roll up securing with toothpicks.

Mix together garlic and panko breadcrumbs and season. Dip chicken into plain flour, then beaten eggs and lastly crumb mixture pressing on well. Refrigerate for 15 minutes.

Heat oil in a frying pan, add chicken rolls and brown evenly on all sides. Transfer to a baking dish and cook in a preheated oven at 180°C for 25-30 minutes. When cooked remove toothpicks.

Heat remaining Leggo’s Stir Through sauce, spoon onto serving plate and top with cooked chicken.

TIP: Serve with creamy potato mash and steamed baby beans.


Lovingly brought to you by Peter

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I grew up on the border of Italy, and this recipe reminds me of my childhood. The combination of true Swiss Gruyere and classic Italian flavour has the potential to turn any meal into a taste sensation.

110 Mains

POLLO ALLA CACCIATORA

750g chicken pieces1½ cups dry white wine10cm sprig fresh rosemary1 bay leaf¼ cup olive oil1 onion, chopped1 carrot, chopped


1 stick celery2 cloves garlic, crushed1½ cups chicken stock410g can Leggo’s Tomato Puree12 black olives1 orange

Lovingly brought to you by Maria

Wash chicken and pat dry. Place into a shallow dish and pour over white wine, rosemary and bay leaf. Cover and marinate overnight in the fridge. Remove chicken and reserve marinade.

Heat 1 tablespoon of the olive oil in a frying pan and add onion, carrot, celery and garlic and cook until softened. Remove from pan and set aside.

Add remaining oil to pan and brown chicken on all sides. Add the reserved marinade a little at a time until almost evaporated. Add chicken stock, Leggo’s Tomato Puree, rosemary and bay leaf from marinade. Cover and simmer for 30 minutes.

Add olives, a few strips of orange peel and the juice, cook uncovered for 5 minutes. Remove bay leaf and rosemary before serving.

TIP: Serve with cooked pasta or potato mash and green vegetables.

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I first learned to make this dish on

my honeymoon in Italy. We met

a lovely Italian lady who held

cooking classes in her gorgeous 1500

villa on Chianti Hill. The class was

only supposed to last a few hours, but we ended up

staying well into the night, chatting

and drinking wine. Now, whenever I

cook the recipe, it reminds me of this

amazing trip.

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113

PROSCIUTTO WRAPPED CHICKEN PARCELSLovingly brought to you by CharmayneMy beautiful sister-in-law Kristy shared this recipe with me. Over the years, I’ve added things to it to suit the needs of my family. It’s versatile enough to cook with any meat, and the options for adding veggies are endless.

2 tablespoons Leggo’s Pesto - Traditional Basil100g fresh ricotta 2 teaspoons crushed garlic4 small chicken breasts1 cup baby spinach leaves½ cup grated mozzarella cheese8 long prosciutto slices2 tablespoons oil

In a small bowl, mix Leggo’s Pesto with ricotta and garlic. Remove tenderloins from side of chicken breast (see Tip). Make a slit in the thick side of chicken breasts and open out butterfly style. Use 2 tablespoons of pesto mixture to spread over the middle of each chicken breast.

Place ¼ cup baby spinach leaves on top of pesto mix on each chicken breast and sprinkle with mozzarella cheese. Roll up to enclose the filling.

Place 2 slices of prosciutto on the work surface in a criss-cross pattern and place a chicken breast in the centre. Wrap prosciutto around the chicken to form a parcel. Tie up with kitchen twine and repeat steps with remaining chicken breasts. Heat oil in a large frying pan over medium-high heat. Cook chicken breasts for 5 minutes or until browned on all sides.

Transfer chicken to a baking dish and cook in a preheated oven at 180°C for 18-20 minutes or until chicken is cooked through. Serve with seasonal vegetables.

TIP: Remove tenderloins from the side of the chicken breast and trim any excess chicken so they are not too thick to roll up. Freeze off cuts and use as required.

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In a bowl combine beef and pork mince, half the basil, olives, breadcrumbs and parmesan cheese. Shape into balls using 2 tablespoons of mixture for each.

Heat a little of the olive oil in a non-stick frying pan, cook meatballs in batches, browning evenly. Remove from pan and set aside. (Remove any baked on cheese from pan between batches.)

For the sauce: Gently fry the garlic, remaining basil and mixed herbs, add Leggo’s Tomato Paste, diced tomatoes and sugar. Return meatballs to pan, cover and simmer for 20 minutes turning meatballs occasionally.

Serve with rice, pasta or couscous and garnish with freshly grated good quality parmesan

TIP: This recipe works equally as well with minced chicken.Serve with a fresh salad of lettuce, basil leaves and finely sliced baby fennel.

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JUDE’S CHEESY MEATBALLSLovingly brought to you by JudeI invented this recipe and it’s become a favourite dish in my family. Full of flavour and so hearty – it’s a real tummy filler for a weeknight tea.

500g each of beef and pork mince1 bunch fresh basil, finely shredded1 tablespoon finely chopped black olives½ cup dried breadcrumbs2 cups packet shredded parmesanOlive oil for frying

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For the Sauce:1 clove garlic, peeled and crushed1 teaspoon dried Italian mixed herbs140g tub Leggo’s Tomato Paste 2 x 400g cans diced tomatoesPinch sugarPasta, rice or cous cous for servingShaved parmesan and fresh basil, for garnish

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SLOW COOKED ITALIAN MEATBALLSLovingly brought to you by Hayley

500g pork mince2 eggs, lightly beaten 1 teaspoon crushed garlic¼ cup chopped parsley4 tablespoons grated parmesan cheese1 carrot, peeled and grated1 zucchini, grated1 cup dried breadcrumbs1 large onion, peeled and chopped575g jar Leggo’s Pasta Sauce - Napoletana400g can diced Italian tomatoes½ teaspoon dried Italian herbs¼ cup chopped fresh basil leaves1 chicken stock cube, crumbled

In a large bowl, combine pork mince, eggs, garlic, parsley, parmesan cheese, grated vegetables, and breadcrumbs. Shape into balls using 2 tablespoons mixture for each.

Heat some olive oil in a non-stick frying pan. Cook meatballs in batches for 4-5 minutes or until browned. Set aside. Add onion to pan and cook for 1-2 minutes to soften.

Pour Leggo’s Pasta Sauce, tomatoes, herbs, basil and chicken stock cube into slow cooker. Add the browned meatballs and onion. Cook on `LOW` setting for 4 hours.

Serve with mashed potato, cooked spaghetti or fresh vegetables.

TIP: Roll meatballs with wet hands to prevent sticking.


117Mains

I worked at a Spanish restaurant years ago, but the owner’s were actually Italian. The owner’s mother, a lovely Italian lady, taught me this recipe and I’ve been using it ever since!

118 Mains

BAKED ITALIAN MEATBALLS WITH NAPOLETANA SAUCE

This simple recipe is guaranteed to get them asking for more. Easy and safe for cooks with low motivation like me.

1kg pork and veal mince¼ cup dried breadcrumbs¼ cup pine nuts1 egg, beaten¼ cup freshly grated parmesan cheese2 x 575g jars Leggo’s Pasta Sauce - Napolenta Pasta of choice, for servingFresh herbs, for garnish

Combine mince, breadcrumbs, pine nuts, egg and parmesan cheese. Roll into approximately 30 small balls and place on a baking paper lined oven tray. Bake in a preheated oven at 180°C for 20 minutes.

Meanwhile place Leggo’s Pasta Sauce in a saucepan and bring to the boil, stirring continually. Add the meatballs reduce heat and simmer for 1-2 minutes.

Serve with cooked pasta and garnish with fresh herbs.

TIP: Roll meatballs with wet hands to prevent sticking.


Lovingly brought to you by Coral

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To make the polenta: Heat water and stock in a saucepan and bring to the boil. Lower heat, pour in polenta in a steady stream, whisking constantly. Continue to stir for 10 minutes until thickened.

Remove polenta from heat, add parmesan cheese, 2 teaspoons Leggo’s Pesto and season to taste. Transfer to a rectangular 28cm x18cm slice tin lined with baking paper, cover and refrigerate for 1 hour until polenta sets.

Mix yoghurt with remaining 2 tablespoons Leggo’s Pesto and add prawns. Cover and marinate in the fridge for 1 hour. Thread 3 prawns onto each soaked skewer (8 skewers total).

Mix the lettuce with avocado and mango slices. Drizzle with olive oil and red wine vinegar.

Cut polenta into triangular pieces, brush with olive oil and cook on preheated BBQ/grill together with prawns for 5 minutes, turning both half way. Serve grilled polenta with prawn skewers and green salad.

TIP: Use large king or tiger prawns, if only smaller ones are available you will need extra prawns.

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SPENCER’S SENSATIONAL PESTO PRAWNS WITH GRILLED POLENTA

I’m a keen barbecuer, so I decided to create a meal that lets me do all the preparation work in advance. Once guests arrive, all that’s required is a quick sizzle and the prawns are ready to serve!

½ cup water2 cups chicken stock1 cup coarse polenta ½ cup grated parmesan cheese2½ tablespoons Leggo’s Pesto - Sundried Tomato200g tub natural yoghurt24 large green prawns, shelled (tails on)


8 bamboo skewers soaked in hot water3 cups gourmet lettuce leaves1 avocado, peeled and sliced1 mango, peeled and slicedOlive oil, for drizzlingAged red wine vinegar, for drizzling

Lovingly brought to you by Spencer

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PESTO RUBBED DOUBLE LAMB CUTLETSmall racks of lamb flavoured with Leggo’s Pesto just right for a special occasion or a family meal.

4 double lamb cutlets, trimmed1 tablespoon Leggo’s Pesto – Sundried Tomato4 large sprigs fresh rosemary4 slices prosciutto4 rosemary or bamboo skewersRoasted vegetables, for serving

Cut a slit in each lamb rack between the bones without cutting all the way through, spread 1 teaspoon of Leggo’s Pesto and add a sprig of rosemary into the slit and press lamb back together. Wrap a slice of prosciutto around the lamb and secure with a rosemary or bamboo skewer.

Place on a baking tray and cook in a preheated oven at 220ºC for 15 – 20 minutes.

Serve with roasted vegetables of your choice.

TIP: If lamb cutlets are very small you may need to allow 2 double cutlets per serve.Serve extra Leggo’s Pesto - Sundried Tomato as a condiment to have with the lamb.


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ITALIAN LAMB STEW

Growing up on a sheep farm, lamb was not just a source of income, it was our main source of meat. This is a great alternative way to serve a leg of lamb, and it makes great comfort food for winter.

1kg diced lamb2 tablespoons seasoned plain flour2 tablespoons olive oil1 onion, peeled and chopped2 cloves garlic, peeled and crushed175ml dry white wine2 tablespoons Leggo’s Tomato Paste1 cup beef stock400g can chopped tomatoes2 sprigs fresh rosemary

Place diced meat into a plastic bag, add seasoned plain flour and shake to coat evenly.

Heat 1 tablespoon olive oil in a frying pan, add onion and garlic and cook for 2 minutes. Add remaining tablespoon oil and add meat in batches cooking until browned.

Add wine and allow to reduce by half before stirring in Leggo’s Tomato Paste, beef stock, chopped tomatoes and rosemary.

Bring to the boil then reduce to a simmer and cook covered for 1½ hours or until tender, stirring occasionally.

Remove rosemary sprig before serving and season to taste. Serve with smashed potatoes and seasonal green vegetables.

TIP: Alternatively this stew can be cooked as a casserole in the oven at 180°C for 2 hours.


Lovingly brought to you by Kylie

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Pound veal steaks between plastic wrap until very thin. Combine breadcrumbs, parmesan cheese and garlic and place in a shallow dish.

Beat eggs in a bowl and dip veal steaks in egg, drain excess then coat in breadcrumb mixture, pressing on firmly. In a large frying pan heat enough oil to cover the base, add veal in batches and cook on both sides until golden brown. Set aside.

To make sauce: Heat olive oil in a large saucepan, add onion and garlic and cook until softened, add Leggo’s Napoli Sauce. Once heated, spoon a thin layer of pasta sauce into a 32x 23cm baking dish and arrange veal on top to cover.

Pour remainder of sauce over veal, sprinkle with torn basil leaves and lastly mozzarella cheese. Bake in a preheated oven at 180°C for 30 minutes or until cheese is melted and golden brown.

TIP: Serve with a green salad and garlic bread.

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VEAL MOZZARELLA

I’m not the most confident cook in the world, but this recipe struck a chord with my friends and family. Whenever I have people over for dinner, they ask if I can cook it the next time they come.

750g veal schnitzel 1 cup dried breadcrumbs1 cup grated parmesan cheese 2 cloves garlic, peeled and finely chopped3 eggs Olive oil for frying

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Sauce:1 tablespoon olive oil1 onion, peeled and finely chopped1 clove garlic, peeled and crushed2 x 340g tubs Leggo’s Fresh Pasta Sauce - Napoli10 fresh basil leaves, torn1½ cups grated mozzarella cheese

Lovingly brought to you by Adriana

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129

LAMB SHANKS WITH RED WINESlow cooked lamb shanks in a rich tomato and red wine sauce.

6 Frenched lamb shanks¼ cup seasoned plain flour3 tablespoons oil1 large onion, peeled and diced1 large carrot, peeled and chopped2 sticks celery, chopped2 cloves garlic, peeled and crushed140g tub Leggo’s Tomato Paste½ cup red wine400g can diced tomatoes1 litre beef stock½ teaspoon mixed herbs

Coat lamb shanks in seasoned flour and set aside.

Heat 1 tablespoon oil in a large saucepan and cook onion, carrot and celery for 5 minutes or until starting to soften, add garlic and cook for a further minute. Remove from pan and set aside.

Add remaining oil to pan and brown lamb shanks on all sides. Return cooked vegetables to pan and stir in Leggo’s Tomato Paste, red wine, diced tomatoes, beef stock and mixed herbs.

Bring to the boil stirring continually. Cover and simmer for 2½ hours, stirring occasionally. Remove lid and cook for a further ½ hour or until meat is tender.

TIP: Serve with creamy polenta or mashed potato and garnish with fresh baby herbs.

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15 MINUTES6 SERVES 3 HOURS 20 MINUTES

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131

BAKED EGGPLANTLovingly brought to you by CherylEggplant is one of my favourite recipes. It’s tasty, nutritious and it goes well with Leggo’s Tomato Paste.

2 medium eggplant, halved lengthwise2 tablespoons olive oil1 onion, peeled and finely chopped2 cloves garlic, peeled and crushed1 tablespoon Leggo’s Tomato Paste400g can chopped tomatoes1 tablespoon red wine vinegar¼ cup green olives, halved1 tablespoon capers200g fresh ricotta cheeseRocket leaves, for serving

Place eggplant halves into a greased ovenproof dish and score the flesh with a sharp knife. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Cover with foil and bake in a preheated oven at 200°C for 35-40 minutes or until soft.

Meanwhile heat remaining oil in a pan, add onion and garlic and cook for 1-2 minutes until tender. Add Leggo’s Tomato Paste and cook for 1 minute before adding the tomatoes. Cook for 2 minutes.

Add the vinegar and simmer for 10 minutes. Add olives and capers, adjust seasoning if needed.

Remove foil and spoon sauce over eggplant and top with ricotta cheese. Return to the oven and cook for a further 10 minutes. Serve with fresh rocket leaves.

TIP: If choosing small to medium sized eggplant, salting of the flesh is not required.

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30 MINUTES4 SERVES 1 hour

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This dish is filled with the earthy flavours of love and warmth. There’s nothing better than sharing it with friends and family in front of the fire with a bold glass of red wine.

Combine all the balsamic reduction ingredients in a large pot. Slowly simmer until liquid has reduced by about half.

Heat the olive oil in a heavy pan and cook the beef cheeks for 2-3 minutes until browned on each side. Remove from pan and set aside. Add carrot, celery and garlic to the pan and gently cook the vegetables until softened. Stir in the Leggo’s Tomato Paste and cook stirring for 1-2 minutes.

Deglaze the pan with the white wine (see tip below) and stir well, cook for 5 minutes until the wine evaporates. Return beef cheeks to pan and add balsamic reduction.

Transfer to a casserole dish, add bay leaves and extra juniper berries, rosemary and thyme, cover with a lid. Cook in a preheated oven at 160°C for about 2 hours 30 minutes or until tender.

Serve cheeks on a bed of creamy mash or pull meat apart with a fork and serve with crusty bread.

TIP: To deglaze means adding liquid such as stock or wine to a pan to loosen and dissolve food particles that are stuck to the bottom.

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BLACK VINEGAR BEEF CHEEKS

For the balsamic reduction:1 litre balsamic vinegar1 clove garlic1 sprig rosemary1 sprig thyme 3 juniper berries 4 tablespoons sugar

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For the braise:2 tablespoons olive oil6 beef cheeks2 carrots, peeled and diced2 celery sticks, diced3 gloves garlic, peeled and crushed2 tablespoons Leggo’s Tomato Paste200ml white wine2 bay leaves 3 juniper berries, extra1 sprig each of rosemary and thyme

Lovingly brought to you by Nicole


Christine’s One Pot MealLovingly brought to you by Meredith

1 tablespoon olive oil1 brown onion, peeled and diced500g extra lean beef mince1 sachet Leggo’s Pizza Sauce1½ teaspoons beef stock powder2 tablespoons Worcestershire sauce400g can diced tomatoes2 cups macaroni1 cup frozen peas

Heat olive oil in a large frying pan, add onion and cook for 2-3 minutes or until tender.

Add the beef mince and cook until browned, stirring and breaking up any lumps of meat. Stir in Leggo’s Pizza Sauce, stock powder, Worcestershire sauce and tomatoes. Fill the empty can from tomatoes with water and add to pan, stirring well.

Sprinkle macaroni evenly over the top. Cover and simmer for 15 minutes or until macaroni is cooked (leaving the macaroni on top allows it to steam and stops it getting stuck to the pan).

Stir through the peas and cook for 2 minutes.

TIP: Serve topped with a dollop of sour cream. Delicious as a filling for jaffles.


Every family needs a good one pot meal, and this recipe does the trick. It’s quick, it’s got protein, it’s got veggies, and best of all, it requires hardly any washing up! The recipe came from my mother, and whenever my brother, sister or I cook this, it’s like she is giving the people we love a big cuddle.


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As a kid, I loved stuffed capsicum. It used to take mum a few hours to prepare them, so she gets a little bit jealous when I use this recipe to whip them up in 10 minutes.

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BAKED CAPSICUMLovingly brought to you by Leigh

250g packet microwave brown rice or 2 cups cooked brown rice2 medium capsicum350g jar Leggo’s Stir Through - Sundried Tomato and Roasted Garlic½ cup pine nuts½ cup shaved parmesan cheeseFresh rosemary for garnishExtra shaved parmesan cheese garnish

Cook rice following packet directions. Slice capsicum in half and remove seeds. Place on a baking paper lined oven tray.

In a bowl combine cooked rice with Leggo’s Stir Through and pine nuts. Spoon into capsicum halves and top with parmesan cheese.

Bake in a preheated oven at 180°C for 30 minutes or until capsicum are tender. Serve garnished with fresh rosemary and extra shaved parmesan cheese.

TIP: If using raw brown rice cook ¾ cup in boiling water for 20 minutes or until tender to give 2 cups cooked.

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138 Index

IndexSoups & Starters 11CHUNKY ITALIAN MEATBALL SOUP 13CREAMY ZUCCHINI PESTO SOUP 15MUM’S BEST MINESTRONE 17LENTIL AND VEGGIE SOUP 18SPICY TOMATO AND SWEDE SOUP 21PETE’S EASY MINESTRONE SOUP 22PIN WHEEL PIZZAS 25SUNDRIED TOMATO AND FETTA DIP 26MUSHROOM AND GOAT’S CHEESE ARANCINI 28PESTO AND FETTA SCROLLS 31CHICKEN SCALLOPINI PIES 33

Pasta, Pizza & Risotto 35CAPSICUM AND CHORIZO PENNE 37FETTUCCINE ALLA TOMATO BOSCAIOLA 39CHUNKY VEGETABLE AND BACON PASTA 41LAZY MAN’S CREAMY TOMATO AND CHICKEN PASTA 42YAYA’S SPAGHETTI BOLOGNESE 44PESTO MUSHROOM PASTA 47RICOTTA GNOCCHI WITH PANCETTA AND EGGPLANT SAUCE 49NATASHA’S FRYPAN BOLOGNESE 51CREAMY PESTO GNOCCHI 52SPICY ROASTED VEGETABLE PASTA 55MEAT AND ROQUETTE PIZZA 56PESTO CHICKEN MINI PIZZAS 59ROASTED VEGETABLE AND GOAT’S CHEESE PIZZA 61PRAWN, SALAMI AND TOMATO PIZZA 62CHICKEN, BACON AND TOMATO RISOTTO 64ROAST TOMATO RISOTTO 67ROASTED PUMPKIN AND CHICKEN RISOTTO 69

139Index

Lasagne/Cannelloni& Pasta Bakes 71CHICKEN LASAGNE WITH 3 CHEESE TOPPING 73GODA’S KITCHEN, MY MUM’S LASAGNE 74DENISE’S ITALIAN SAUSAGE LASAGNE 76TWO TONED VEGETABLE LASAGNE 79AMORE MELANZANA 81BEEF AND HERB CANNELLONI 82CHICKEN PESTO CANNELLONI 85MIA BELLE SPINACH, PINE NUT AND RICOTTA CANNELLONI 87EGGPLANT AND SPAGHETTI ROLLS 89CHUNKY CHICKEN PASTA BAKE 91BAKED GNOCCHI WITH CREAMY SUNDRIED TOMATO SAUCE 92CHICKEN PASTA BAKE WITH VEGETABLES 94PENNE, SPINACH, BACON AND HALOUMI GRATIN 97

Mains 99MEDITERRANEAN CHILLI BLACK MUSSELS 100ITALIAN BEEF RAGOUT 103ITALIAN CHICKEN DRUMSTICKS 105CREAMY FISH WITH BREAD CRUST 107PAPA GEHRIG’S CHICKEN ROLLS 108POLLO ALLA CACCIATORA 110PROSCIUTTO WRAPPED CHICKEN PARCELS 113JUDE’S CHEESY MEATBALLS 115SLOW COOKED ITALIAN MEATBALLS 116BAKED ITALIAN MEATBALLS WITH NAPOLETANA SAUCE 118SPENCER’S SENSATIONAL PESTO PRAWNS WITH GRILLED POLENTA 120PESTO RUBBED DOUBLE LAMB CUTLET 122ITALIAN LAMB STEW 124VEAL MOZZARELLA 127LAMB SHANKS WITH RED WINE 129BAKED EGGPLANT 131BLACK VINEGAR BEEF CHEEKS 133CHRISTINE’S ONE POT MEAL 134BAKED CAPSICUM 137

Notes

Taste RipeAroma Rich Fresh

www.leggos.com.au

RRP $24.95 NZD $30.95

Documents

Leggos from the heart recipe book web