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  • 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

    Chicken Lasagne With 3 Cheese Topping

    • 500g chicken thigh fillets
    • 2 tablespoons Leggo’s Pesto – Traditional Basil
    • 1 tablespoon oil
    • 700g jar Leggos Passata - Classic Tomato
    • 375g packet fresh lasagne sheets
    • 1 cup fresh ricotta cheese
    • 1 cup natural yoghurt
    • 1 egg, lightly beaten
    • 1 cup tasty cheese
    • ½ cup shaved parmesan

  • Special Occasion

    Pesto Fetta Scrolls

    • 7g sachet (2 teaspoons) dried yeast
    • 1 cup warm water
    • 1 teaspoon sugar
    • 2 cups plain flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1/3 cup Leggo’s Pesto - Traditional Basil
    • 1 cup chopped spinach leaves
    • 100g fetta, crumbled
    • Milk, for glazing

Recommended Recipes

  • Sage Infused Burnt Butter And Pumpkin Agnolotti

    Sage Infused Burnt Butter And Pumpkin Agnolotti

  • Chicken Lasagne With 3 Cheese Topping

    Chicken Lasagne With 3 Cheese Topping

  • Pesto Fetta Scrolls

    Pesto Fetta Scrolls