Ingredients (Serves 4-6)
200g Zafarelli Large Instant Lasagna Sheets


Sauce
3 tablespoons olive oil
2 medium white onions, finely sliced
2 tablespoons garlic, crushed
400g chicken fillets, thinly sliced
2 x 400g cans crushed tomatoes
2 cups chicken stock
3 tablespoons tomato paste

Filling
200g (6 slices) round leg ham, cut into small squares
1½ cups finely grated parmesan cheese

Pre- heat oven to 180ºC. Lightly grease a 20cm x 30cm x 5cm deep baking dish. Heat oil in large saucepan, add onions, garlic and chicken, cook over high heat stirring for 3 minutes. Add remaining sauce ingredients, return to the boil, cover and simmer for 8 minutes. Add pepper to taste. Pour ½ cup sauce over base of dish. Cover with 2 sheets of lasagna, 1 cup more sauce, sprinkle over ½ cup ham and ¼ cup cheese. Repeat layers, finishing with ham. Ensure lasagna sheets are covered completely with sauce. Cover with foil and bake for 35 minutes. Uncover, sprinkle over remaining cheese, bake, uncovered for a further 5 minutes to crisp the topping. Remove, stand 5-10 minutes before serving.

Ingredients (Serves 4-6)
500g Zafarelli Elicoidali
250g minced lamb or beef
1 egg, lightly beaten
1/2 cup chopped sage or 2 tbsp dried rosemary
250g roasted capsicum slivers
1 x 700ml jar tomato puree
700ml beef stock
2 red onions, diced
2 tsp oil
freshly grated parmesan cheese

Place Elicoidali in a large pot of boiling, salted water and cook until almost al dente, drain well. Combine the mince, egg and sage and form into walnut sized meatballs (approx. 12). Place in the fridge to allow them to hold their shape. Dice the capsicum and, in a large bowl, combine with tomato puree, beef stock and cooked pasta. Pour into a large (30cm round) baking dish. In a small pan heat the oil and pan fry the meat balls and red onion over a high heat until browned (2 – 3 minutes). Pour the meatballs and red onion over the pasta and bake, uncovered at 190°C for 15 minutes, stirring half way through. Serve with freshly grated parmesan cheese.

Ingredients (Serves 4-6 )
500g Zafarelli Elicoidali
500g bacon rashers, rind removed
280g semi sun dried tomatoes in herb oil
½ cup finely chopped fresh oregano (or 2 tbsp dried oregano)
1 ½ cups light cream
1 ½ cups Parmesan cheese, grated finely

Place Elicoidali in a large pot of boiling, salted water and cook until al dente, drain well.

While pasta is cooking, dice bacon, and panfry until browned. Add the semi sun dried tomatoes, including the oil they are in, to the pan and stir through the oregano and cream.

Combine hot, drained pasta, the bacon and cream mixture and half of the Parmesan and spoon into a 22cm x 30cm deep baking dish. Sprinkle remaining Parmesan cheese over the pasta bake.

Place under a hot grill for 5 minutes, then serve gently with a large spoon, so as not to disturb too much of the Parmesan crumb.

Tip: Process 2 English Breakfast muffins in a blender and combine with the parmesan cheese for an extra crispy topping

Ingredients (Serves 4)
500g Zafarelli Fusilli
2 tablespoons olive oil
2 tablespoons butter
2 leeks, sliced
2 cloves garlic, crushed
½ teaspoon chilli powder - or to taste
½ teaspoon dried oregano leaves
2 x 410g tins tomatoes, undrained, crushed
¼ cup dry white wine
425g can tuna, drained, mashed
200g Fetta cheese, crumbled

Cook pasta according to packet directions, drain well.

Heat oil and butter in large pan, add leeks, garlic and chilli to taste. Cook, stirring, until leeks are soft. Stir in oregano, tomatoes, wine and tuna. Bring to the boil, simmering for 1-2 minutes.

Blend pasta into tuna mix and spoon into a greased 2 litre casserole dish. Sprinkle with cheese and bake in moderately hot oven for 10-15 minutes, or until cheese is brown and pasta is heated through.

Ingredients(Serves 4-6)
500g Zafarelli Liscio Piccolo
25g butter
1 ½ tbsp plain flour
2 cups milk
3 spring onions, diced
1 x 400g can tuna in spring water, drained and flaked
3 tbsp ranch salad dressing
1 cup grated Tasty cheese
3 fresh tomatoes, sliced

Place Liscio Piccolo in a large pot of boiling, salted water and cook until al dente, drain well.

While pasta is cooking, combine the butter and flour over a medium heat, stirring continuously. Allow to cook for 3 minutes. Gradually add milk, whisking well to prevent lumps forming.

Combine the spring onions, white sauce, tuna, ranch salad dressing and cheese in a large bowl.

Fold hot drained pasta through the tuna mixture until combined. Spoon into a
22cm x 30cm deep baking dish and top attractively with the fresh, sliced tomato. Bake for 20 minutes at 200°C. Serve with a crisp green salad.