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WinterBakesWarmers
leggos.com.au
Potato & Tuna Bake
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
3 medium potatoes
420g can sweet corn kernels, drained
575g jar Leggo’s Pasta Bake-Creamy Tomato &
Mozzarella
Spray oil
425g can tuna, drained
Method
Wash and prick potatoes well all over with a fork. Place 2 sheets of paper towel onto turntable of
microwave oven.
Arrange the potatoes allowing space between each one and microwave on High (full power) for 5 minutes
on each side. Remove and set aside for 3 minutes. Cut potatoes in half lengthwise and cut each half into 5
pieces lengthwise.
Combine Leggo’s Pasta Bake-Creamy Tomato & Mozzarella, drained tuna and sweet corn kernels. Spoon
mixture into a shallow, square 20cm x 20cm greased casserole dish.
Arrange the potatoes on top and spray with oil. Bake in a preheated oven at 200°C for 20 minutes or until
potatoes are browned and crisp.
Tips
•
Sprinkle with ½ cup grated tasty or mozzarella cheese.
Baked Bean, Sausage & Cheese
Bake
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Serves: 4
Ingredients
1½ cups spiral pasta, cooked following packet
directions
575g jar Leggo’s Pasta Bake - Creamy Tomato
& Mozzarella
420g can baked beans
¾ cup grated tasty cheese
6 (450g) cooked sausages, sliced
Method
Drain pasta and return to hot saucepan. Combine cooked pasta, baked beans, cooked sliced sausages and
Leggo’s Pasta Bake - Creamy Tomato & Mozzarella in the saucepan.
Spoon into an 8 cup oven-proof shallow casserole dish. Sprinkle with grated tasty cheese and bake in a
preheated oven at 200°C for 15 minutes.
Tips
•
400g pan-fried chicken or beef mince can be substituted for the sausages..
Roasted Pumpkin, Lentil &
Pasta Bake
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Serves: 4
Ingredients
500g peeled pumpkin, cut into 1cm thick slices
240g can brown lentils, drained
Spray oil
575g jar Leggo’s Pasta Bake-Tomato Ricotta & Spinach
2 cups spiral pasta
¾ cup mozzarella cheese
Method
Place sliced pumpkin onto a baking paper lined oven tray and spray with oil. Bake in a preheated oven at 190°C for
15 minutes.
Cook spiral pasta in boiling water for approximately 12 minutes. Drain well and return to saucepan. Stir in drained
brown lentils and Leggo’s Pasta Bake-Tomato Ricotta & Spinach.
Spoon mixture into 4 shallow individual oven-proof dishes. Arrange roasted pumpkin slices on top.
Sprinkle with mozzarella cheese. Bake in a preheated oven at 190°C for 20 minutes.
Tips
•
Sliced and roasted eggplant can be used instead of pumpkin.
Cauliflower Bake with Hazelnut
Gremolata
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 6
Ingredients
1 cauliflower
Gremolata:
575g jar Leggo’s Pasta Bake-Tuna Bake, Spinach &
Garlic
1 cup fresh white breadcrumbs
1/3 cup roughly chopped hazelnuts
1/3 cup shredded parmesan cheese
2 tablespoons butter, melted
Method
Cut cauliflower into florets and cook until tender in boiling water. Drain well. Spoon approximately 1/3 of Leggo’s
Pasta Bake-Tuna Bake, Spinach & Garlic into a large greased shallow casserole dish.
Arrange cooked cauliflower into dish and spoon over remaining sauce. Combine gremolata ingredients and
sprinkle over the sauced cauliflower. Bake in a preheated oven at 200°C for 20 minutes.
Tips
•
Almonds or pine nuts can be substituted for the hazelnuts
Creamy Sundried Tomato &
Chicken Bake
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Serves: 6
Ingredients
2 cups penne pasta
1 tablespoon olive oil
575g jar Leggo’s Pasta Bake - Creamy Sundried Tomato
& Garlic
500g chicken mince
1 cup grated mozzarella cheese
100g sliced salami, cut into thin strips
¼ cup pine nuts
1 (200g) large zucchini, thinly sliced
Fresh baby basil leaves for garnish
Method
Cook penne pasta in boiling water. Drain well and return to saucepan. While pasta is cooking, prepare remaining
ingredients.
Heat olive oil in a large non-stick frying-pan, add chicken mince and cook until it changes colour. Push mince to
one side of the pan, add salami and zucchini, pan-fry for 3-4 minutes, stirring occasionally. Stir in Leggo’s Pasta
Bake - Creamy Sundried Tomato & Garlic and heat through for 2-3 minutes.
Pour chicken and zucchini mixture into saucepan with cooked penne pasta and mix gently. Spoon into a greased
8 cup shallow casserole dish. Sprinkle with mozzarella cheese and pine nuts and bake in a preheated oven at
200°C for 20 minutes. Serve garnished with fresh baby basil leaves
Tips
•
Par-boiled broccoli florets or sliced carrot can be substituted for the zucchini.