Leftovers recipes

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1½ hours

Cabbage recipes

Gammon-and-cabbage pie

20 minutes

Boards and

Celery bites with strawberry-top pesto

5 minutes

Leftovers recipes

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15 minutes

Leftovers recipes

Red cabbage pickle

15 minutes

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Genius banana skin cake with avo frosting

30 minutes

Citrus recipes

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Leftover cheese, broccoli leaf and ham phyllo pie

55 minutes

Christmas recipes

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2 hours

Italian recipes

Leftover spaghetti frittata (with peas)

25 minutes

Chocolate recipes

Chocolate Bark

Butternut recipes

The ultimate pasta bake

50 minutes

The ultimate pasta bake

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

1 butternut, peeled and halved lengthways
3 T olive oil
1 x 600 g punnet Woolworths pork-and-beef meatballs
Sea salt and freshly ground black pepper, to taste
1 x 370 ml jar Woolworths Napoletana sauce
250 g penne, cooked al dente
½ cup Parmesan grated
250 g ricotta
200 g cherry tomatoes
1 t sage

Method

Preheat the oven to 200°C. Place the butternut on a baking tray and drizzle with 1 T olive oil and season to taste. Roast for 30 minutes, or until tender.

Meanwhile, pan-fry the meatballs in the remaining olive oil for 3 minutes on each side, or until browned.

Pour the Naploetana sauce into an ovenproof dish, then top with the pasta, meatballs and butternut.

Top with the ricotta, Parmesan, cherry tomatoes and sage. Season and bake for 20 minutes, or until the cheese has melted and the dish is warmed through.

Chef's note: Stuck with a whole lot of leftover roast butternut? Turn it into this easy, moreish supper.

Discover more mince recipes here.

This is a test recipe

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Red cabbage pickle

Genius banana skin cake with avo frosting

Treacle tartlets

Leftover cheese, broccoli leaf and ham phyllo pie

Schwarma-style lamb

Leftover spaghetti frittata (with peas)

Chocolate Bark

The ultimate pasta bake

The ultimate pasta bake

Ingredients

Method