Slow cooked mushroom medley and rich mushroom sauce, combine with eggplant and tomato sùgo, roasted pumpkin and vegan pasta sheets for a mouth-watering guilt free feast
Place in a fan force oven at 170°c for 20 minutes if fresh or 160°c for 45 mins if frozen
When pasta is heated all the way through, remove the foil and bake for a further 5 to 7 minutes at 170°c or until crispy & golden
About the Packaging:
Packaged in tin foil trays which are recyclable after being rinsed.
Both fresh & frozen options available