• 1 tbsp extra virgin olive oil
• 200g Coles Rindless Streaky Bacon, roughly chopped
• 2 x 400g pkts Coles Finest Italian Potato Gnocchi with Cacio E Pepe Sauce
• 300g broccoli, cut into small florets, halved
• 60g baby spinach leaves
• 1 1/2 cups (120g) grated vintage cheddar

• Step 1
  Preheat oven to 200C/180C fan-forced. Grease a 2L baking dish.
• Step 2
  Heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until browned and a little crispy. Drain on a plate lined with paper towel.
• Step 3 Read More »

Reposted from deliciousrecipes9879

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Reposted from deliciousrecipes9879

• Cooking spray

• 8 oz. wide egg noodles

• 3 Tbsp. unsalted butter, divided

• 1 small yellow onion, diced

• 2 Tbsp. all-purpose flour

• 2 cups whole milk

• 1 tsp. Dijon mustard

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

• 2 (5 oz. each) cans chunk light tuna, drained

• 1 cup frozen peas

• 16 butter crackers, such as Ritz (about half a sleeve)

• 1/2 tsp. garlic powder

Directions:

Reposted from deliciousrecipes9879

Ingredients:

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Ingredients

Reposted from deliciousrecipes9879

Ingredients

Reposted from deliciousrecipes9879

Ingredients:

6 cups homemade Bolognese sauce
1 ¼ pounds fresh pasta, rolled into thin sheets
2 cups (1 pound) homemade ricotta cheese
1 teaspoon freshly grated nutmeg, divided
3 cups (12 ounces) grated mozzarella cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
¾ cup finely chopped fresh basil, divided

Instructions:

Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta. Read More »

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Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 large eggs, lightly beaten
• 2 cups shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage

Directions

1. Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside. Read More »

Reposted from deliciousrecipes9879