Ingredients:
250 g or 1/2 pack macaroni
5 cups milk
5 tbsp margarine
5 tbsp plain flour
salt
cheese
1 cup frozen vegetables
Method:
Cook macaroni according to package direction. Cook all the remaining ingredients to make a sauce.
Ingredients:
250 g or 1/2 pack macaroni
5 cups milk
5 tbsp margarine
5 tbsp plain flour
salt
cheese
1 cup frozen vegetables
Method:
Cook macaroni according to package direction. Cook all the remaining ingredients to make a sauce.
Ingredients:
400 g fettuccine
500 g chicken thigh fillets (chopped)
1 pack fresh onion soup
2 tbsp flour
2 cups beef stock
1 cup water
1 bunch broccoli (chopped)
1 red capsicum (chopped)
1 tbsp thyme
Method:
Cook pasta for 6-8 minutes. Drain and add a little olive oil to avoid sticking. Cook chicken until brown. Add soup and flour and then mix. Remove from heat, add stock and water. Return to heat and simmer for 3 to 4 minutes. Add chopped broccoli and capsicum. Cook for 2 minutes. Add pasta and sauce. Serve with herbs.
Ingredients:
1 large packet sour cream and chili pasta sauce
1 cup frozen mixed vegetable
500 g chicken breast chopped
Method: Cook chicken and cut into strips. Make pasta and sauce as directed on packet. Add frozen vegetable and chopped cooked chicken.
Ingredients:
silver beet leaves
½ cup chopped raisins
100 g sliced pumpkin
250 g lasagna sheets
500 g jar tomato
basil pasta sauce
225 danish letta cheese
½ cup thickened cream
dried or fresh basil
Method:
Trim stems from silver beet. Steam leaves till softened, drain and chop. Soak raisins in hot water for 5 minutes, drain. Steam or microwave pumpkin until just tender. Place layer lasagne sheets over base of 2 liter dish. Spread with 1/3 of pasta sauce. Then top with silver beet, raisins and pumpkin. Sprinkle with ¼ of the cheese. Repeat layers twice more. Then top with final layer of lasagne sheets. Combine cream with basil, 1 tsp if using dried, 2 tsp if using fresh. Bake at 180°C for 30 to 40 minutes.