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  • Main

    Chicken And Pesto Canneloni

    • 1 tablespoon olive oil
    • 500g chicken mince
    • 190g jar Leggo’s Pesto – Traditional Basil
    • 125g frozen spinach, thawed and drained of excess liquid
    • ½ cup grated parmesan cheese
    • 1 cup grated mozzarella cheese
    • 6 fresh lasagne sheets, halved (or 12 fresh cannelloni sheets)
    • 1 cup cream
    • ¾ cup water

  • Main

    Sage Infused Burnt Butter And Pumpkin Agnolotti

    • 500g pumpkin, cut into 2cm cubes
    • 630g packet Leggo’s Fresh Agnolotti with Ricotta, Spinach and Parmesan
    • 150g butter
    • 16 sage leaves
    • ¼ cup pine nuts, toasted
    • shaved parmesan cheese, for garnish

  • Main

    Cherry Tomato And Tuna Pasta

    • 400g spaghetti
    • 1 tablespoon olive oil
    • 1 large zucchini, thinly sliced
    • 575g jar Leggo’s Napoletana Pasta Sauce
    • 200g punnet cherry tomatoes
    • 425g can chunk tuna in oil, undrained

Recommended Recipes

  • Chicken And Pesto Canneloni

    Chicken And Pesto Canneloni

  • Sage Infused Burnt Butter And Pumpkin Agnolotti

    Sage Infused Burnt Butter And Pumpkin Agnolotti

  • Cherry Tomato And Tuna Pasta

    Cherry Tomato And Tuna Pasta