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  • Kids

    Baked Italian Meatballs With Napoletana Sauce

    • 1kg pork and veal mince
    • ¼ cup dried breadcrumbs
    • ¼ cup pine nuts
    • 1 egg, lightly beaten
    • ¼ cup freshly grated parmesan cheese
    • 2 x 500g jars Leggo’s Napoletana Pasta Sauce
    • Pasta of choice, for serving
    • Fresh herbs, for garnish

  • Entree

    Sage Infused Burnt Butter And Pumpkin Agnolotti

    • 500g pumpkin, cut into 2cm cubes
    • 630g bag Leggo's Fresh Agnolotti with Ricotta, Spinach & Parmesan
    • 150g butter
    • 16 fresh sage leaves
    • ¼ cup pine nuts, toasted
    • Shaved parmesan cheese, for garnish

  • Soups and Salads

    Roasted Cauliflower And Pumpkin Salad With Pesto Dressing

    • 2 cups diced butternut pumpkin
    • 2 cups cauliflower florets
    • 1 red onion, cut into wedges
    • 1 tablespoon olive oil
    • 2 tablespoons pine nuts
    • ¾ cup natural yoghurt
    • 2 tablespoons Leggo’s Pesto – Traditional Basil
    • 100g rocket leaves
    • 400g can brown lentils, drained
    • Lemon cheeks, for garnish

Recommended Recipes

  • Baked Italian Meatballs With Napoletana Sauce

    Baked Italian Meatballs With Napoletana Sauce

  • Sage Infused Burnt Butter And Pumpkin Agnolotti

    Sage Infused Burnt Butter And Pumpkin Agnolotti

  • Roasted Cauliflower And Pumpkin Salad With Pesto Dressing

    Roasted Cauliflower And Pumpkin Salad With Pesto Dressing