INGREDIENTS:

• 1-1/2 cups part-skim ricotta cheese
• 1/3 cup water, divided
• 3 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1/2 teaspoon ground black pepper, divided
• 1-1/2 pounds ground chuck beef (80% lean)
• 3/4 cup chopped yellow onion
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 2 tablespoons finely chopped garlic
• 2 cans (14.5 oz each) Hunt’s® Petite Diced Tomatoes, undrained
• 2-1/2 cups Hunt’s® Tomato Sauce
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 9 dry lasagna noodles, uncooked
• 2-1/2 cups shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350°F. Spray 13×9-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl; set aside.
2. Heat large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.
3. Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.
4. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

Sometimes the simplest things in life provide the greatest joy… like a big satisfying bowl of pesto pasta. Tonight we have added crunchy toasted almonds and creamy fetta, because we can’t help but take things up a notch!

Preparation Time: 25 minutes

Ingredients:

Instructions:

1. Bring a large saucepan of salted water to the boil. Roughly chop the broccolini into 2 cm pieces. Finely slice the red onion. Finely grate the garlic. Slice the lemon into wedges and juice to get 1 tbs for 2 people / 2 tbs for 4 people.

2. Add the penne to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. In the last 2 minutes of cook time add the broccolini and cook until tender. Drain and set aside in the colander.

3. While the pasta is cooking, place a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, until golden. Remove from the pan and set aside.

4. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and garlic and cook for 5 minutes, stirring regularly, or until the onion is softened. Add the cooked broccolini and penne, traditional pesto, lemon juice, salt (use suggested amount) and a good pinch of pepper. Crumble in 1/2 the fetta and toss the pasta together until well coated.

5. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves and slivered almonds to the bowl and toss to coat in the dressing. Tip: Toss the salad just before serving to prevent soggy leaves

6. Divide the lemon basil pesto penne with broccolini and fetta between bowls. Crumble over the remaining fetta and serve the salad on the side.

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights – and busy people. This week, we’ve got a mild, yet flavourful butter chicken curry with rice, Greek yoghurt, coriander and crushed peanuts.

Preparation Time: 15 minutes

Ingredients:

Instructions :

1. Heat olive oil in a frying pan over medium-high heat. Cook chicken, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Stir through spinach until wilted.
2. Add curry sauce and stir until bubbling. Remove from heat. Season.
3. Meanwhile, zap rice in microwave until steaming, 2 mins. Plate up rice and butter chicken. Dollop with yoghurt. Sprinkle with peanuts and coriander.