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TEMP DEACTIVATION [Heat & Eat] Beef Ragu Penne Bake

with Cherry Tomato, Rocket & Fennel Salad

Recipe Development TeamUpdated on August 28, 2025

Get up to $230 off

Get up to $230 off

Calories

:

57 kcal

Protein

:

0.5g protein

Difficulty

:

Easy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Rocket

1 packet

Snacking Tomatoes

1 packet

Balsamic Vinaigrette Dressing

Nutritional Values

Calories57 kcal

Energy (kJ)238 kJ

Fat4.6 g

of which saturates0.4 g

Carbohydrate3.3 g

of which sugars1.2 g

Dietary Fibre1.5 g

Protein0.5 g

Sodium152 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. Remove plastic film from beef ragu pasta bake and cover tightly with foil. • Bake until warmed through, 30 minutes. • Remove from oven and remove foil. Bake until golden, a further 10 minutes.

2

• With 10 minutes remaining on pasta bake, slice cherry tomatoes in half. • In a large bowl, combine cherry tomatoes, spinach, rocket & fennel mix, balsamic vinaigrette, a drizzle of olive oil and a pinch of salt and pepper.

3

• Divide beef ragu pasta bake and cherry tomato, rocket & fennel salad between plates. Enjoy!

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