Serve with: Garlic Bread & Salad
How we make it: Oven roast chopped aubergine, courgette, peppers, onion and garlic. Sauté garlic, tomato puree, add oregano, paprika, salt & pepper, deglaze with red wine, add tomatoes and cook gently. When the vegetables are soft and have even colour add to the tomato ragu. White Sauce: Infuse milk with onion, bay, nutmeg, salt and pepper, melt butter, add flour, strain infused milk into butter, flour mix, cook out.
Assemble, we layer ragu, white sauce, pasta, ragu, white sauce, pasta, white sauce and cheese.
Ingredients: Milk, Chopped Tomato, Aubergine, Courgette, Red Pepper, Yellow Pepper, Pasta Sheets, Red Onion, Spinach, Red Wine, Butter, Flour, Pasta Sheets, Cheddar Cheese, Grana Padano Cheese, Tomato Puree, Smoked Paprika, Oregano, Bay Leaf, Nutmeg, Vegetable Oil Salt & Pepper
Cooking instructions: Cooking instructions: Pre-heat oven to 160 ºC, cook from Frozen for 45min until golden brown, ensure product in piping hot through.
Allergens: Flour(Gluten), Butter(Milk), Cheese(Milk) Red Wine(Sulphites)