P!

fect Bak$
COOKBOOK

DELECTABLE BAKE RECIPES TO SATISFY EVERYONE!

 OUR STORY
Founded by Italian immigrant Natale Italiano, Perfect Italiano
has been making specialty cheese since 1930.
Our Parmesan, Ricotta and Mozzarella making methods came from all
over Italy and have been perfected for the meals you love – to make
your risottos creamier, your pizzas stretchier and your pastas, soups
and salads tastier. With our extensive range of parmesan cheese blocks,
grated cooking blends, and creamy ricotta; we are the trusted choice
for hassle-free dinner times in Australian kitchens. The undisputed go-to
brand of cooking cheese, Perfect Italiano offers quality cheese that’s…
PERFECT FOR THAT.

LEARN MORE AT PERFECTITALIANO.COM.AU

 FOR A CRISPY,
GOLDEN CRUST,
PERFECT ITALIANO
P!fect Bak$
DELIVERS
EVERY TIME.
What is a pasta or vegetable
bake without a wonderfully
crispy, cheesy topping?

We combine exactly the right

blend of cheddar for flavour,
mozzarella for colour and stretch,
and parmesan for bite. It melts
beautifully and gives crunchy,
golden tops on bakes every time.

Whether you’re making a classic

bake like the Potato Gratin, or
trying something new like a
Chicken, Spinach and Mushroom
Lasagne, our Perfect Bakes
cheese is PERFECT FOR THAT.

PERFECT FOR THAT

 CONTENTS
P!fectly Quick 5
Turkey Meatball Garlic Bread Tray Bake 5
Quick Sausage Pasta Bake 7
Quick Chicken, Spinach & Pumpkin Pasta Bake 9
Speedy Skillet Pasta Bake 11

P!fectly Easy 13
Cheesy Sausage Potato Skillet Bake 13
Italian Meatball Pasta Bake 15
One-pan Meatball Parmigiana 17
Chicken Lasagne Rollups 19
Italian Pasta Bake 21

Tips for P!fect Pasta Bake 23

P!fectly Nourishing 24
Cheesy Polenta Sausage Bake Bakes 24
Lentil Mushroom Spinach Lasagne 26
Cheesy Vegetable Pasta Bake 28
Chicken, Mushroom & Zucchini Bake 30
Pumpkin, Spinach & Ricotta Stuffed Shells 32
 P!fectly
QUICK
Quick pasta bakes perfect to feed the family on
busy weeknights when short on time.

O KI NG V
CO I
DE
O
scan c

ink

eo
od

r fo el
llow th

PERFECT BAKES COOKBOOK 5

 TURKEY MEATBALL &
Garlic Bread Bake
PREP 15 MIN COOK 20 MIN SERVES 4-6

INGREDIENTS METHOD
2 x 400g turkey breast mince 1. Preheat oven to 220°C / 200°C fan-forced.
⅓ cup dry breadcrumbs 2. Combine mince, breadcrumbs, parsley, soup mix and
¾ cup of Perfect Bakes cheese. Using damp hands, roll
¼ cup chopped flat leaf
2 level tablespoons of mixture into balls.
parsley
3. Drizzle a medium roasting pan or deep ovenproof skillet
35g packet dried French
with 1 tablespoon of oil. Add meatballs. Drizzle over
onion soup mix
remaining oil. Bake for 8 minutes until they change
1 ¾ cups (210g) Perfect colour. Shake pan or loosen from the bottom.
Italiano™ Perfect Bakes
4. Pour pasta sauce over meatballs and stir to coat.
cheese
Top with garlic bread slices and remaining cheese.
2 tbsp olive oil
5. Bake for 12-15 minutes or until cheese and bread is
500g jar Napoletana pasta lightly golden. Serve with steamed vegetables.
sauce
2 pack (500g) buttered garlic TIPS
bread slices • Find turkey breast mince in major supermarkets. You
can use any turkey breast mince or chicken mince but
Steamed green beans and
you may need to increase dry breadcrumbs as moisture
ribbons of zucchini, to serve
in mince will vary.
• Increase the buttery garlic goodness by adding more
garlic butter to the pre-made garlic bread. Use 100g
softened butter mixed with 3 cloves crushed garlic and
2 teaspoons chopped parsley.
• Meatballs can be frozen in one layer on a tray covered
in baking paper. Cover with plastic wrap and freeze up
to 3 months. Thaw before cooking.

PERFECT BAKES COOKBOOK 6

PERFECT BAKES COOKBOOK 7
 QUICK SAUSAGE
Pasta Bake
PREP 10 MIN COOK 20 MIN SERVES 4

INGREDIENTS METHOD
375g dried caserecce pasta 1. Preheat grill to high. Cook pasta in large saucepan of
boiling water, until just tender; drain. Return to pan.
1 tbsp olive oil
2. Meanwhile, heat oil in a large deep-frying pan over
500g Italian-style pork and
medium-high heat. Add sausage mince to pan and cook,
fennel sausages, casing
breaking up with a wooden spoon, for 5 minutes or until
removed
browned. Add mushrooms and chilli. Cook, stirring, for
200g Swiss brown 5 minutes or until just tender.
mushrooms, quartered
3. Add sauce. Stir to coat. Bring to the boil. Add pasta.
¼ - ½ tsp dried chilli flakes Simmer, for 2 minutes or until warmed through and pasta
2 x 420g jars tomato-based is coated in sauce. Season to taste. Transfer to a baking
pasta sauce dish. Top with Perfect Bakes cheese. Grill pasta bake for
4-5 minutes or until cheese is golden and melted.
150g (1 ⅔ cups) Perfect
Italiano™ Perfect Bakes 4. Top with half the rocket and tomatoes and serve pasta
cheese bake with remaining salad on the side.

60g baby rocket leaves TIP

200g grape tomatoes, sliced • You can use a flameproof baking dish or ovenproof frying
pan in this recipe. This way you can just top with cheese
and transfer straight to oven!

PERFECT BAKES COOKBOOK 8

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 9

 QUICK CHICKEN,
SPINACH & PUMPKIN
Pasta Bake
PREP 5 MIN COOK 25 MIN SERVES 6

INGREDIENTS METHOD
500g dried rigatoni pasta 1. Preheat oven 200°C / 180°C (fan forced).
1 tbsp olive oil 2. Bring a large pot of salted water to the boil and cook
rigatoni according to packet instructions. Drain and
500g chicken mince
set aside.
2 cloves garlic, crushed
3. Meanwhile, heat oil in a large pan over medium high
500g tinned pumpkin soup heat. Add chicken mince and garlic and cook, stirring
120g baby spinach leaves frequently for 3 minutes breaking up chicken mince.

2 x 150g bags Perfect 4. Stir through soup and reduce heat to low; simmer for
Italiano™ Perfect Bakes two minutes uncovered. Add baby spinach leaves,
cheese stir to wilt. Add one bag of Perfect Bakes cheese, mix
through and then add cooked pasta stirring to ensure
Seasonal vegetables, pasta is evenly covered.
to serve
5. Spoon pasta into an 8 cup (2 litre) capacity baking dish.
Top with remaining bag of cheese.
6. Bake in the oven for 15 minutes or until cheese is
melted and golden. Serve hot with steamed seasonal
vegetables.

PERFECT BAKES COOKBOOK 10

PERFECT BAKES COOKBOOK 11
 SPEEDY SKILLET
Pasta Bake
PREP 10 MIN COOK 35 MIN SERVES 4

INGREDIENTS INGREDIENTS
250g penne 1. Preheat oven to 200°C / 180°C fan forced.
3 cups of your own leftover 2. Cook pasta according to packet instructions. Drain.
Bolognese, warmed (see tip) Return pasta to saucepan. Add the Bolognese sauce
Olive oil spray and mix well.

1 ½ cups (135g) Perfect 3. Spray a 20cm (8 cup capacity), heavy based

Italiano™ Perfect Bakes ovenproof fry pan with olive oil. Spoon half of the
cheese pasta mixture into the prepared pan. Top with half
of the Perfect Bakes cheese, then remaining pasta
2 tbsp chopped flat-leaf mixture. Sprinkle with remaining cheese.
parsley
4. Bake for 25 minutes or until cheese is golden brown
Green salad, to serve and bubbling. Serve with a green salad.

TIP
• Make this recipe with your own Bolognese leftovers or
get our own special recipe here.

PERFECT BAKES COOKBOOK 12

 P!fectly
EASY
Tasty and hearty bakes that are both easy to make
and guaranteed to satisfy a hungry crowd.

PERFECT BAKES COOKBOOK 13

 CHEESY SAUSAGE
& POTATO
Skiet Bake
PREP 10 MIN COOK 25 MIN SERVES 4

INGREDIENTS METHOD
650g baby potatoes, sliced 1. Boil or microwave potatoes until tender. Drain.
into ½ cm thickness 2. Heat half of the oil in a large, non-stick frying pan
2 tbsp olive oil over medium-high heat. Add sausages. Cook, turning
10 minutes until brown on all sides. Remove to a plate
500g beef sausages
and cool slightly before cutting each sausage into 3cm
1 small head (250g) broccoli, thick diagonal slices.
ends trimmed, cut into
3. Add remaining oil and broccoli to same hot pan. Cook
florettes
for 3-4 minutes until lightly charred. Remove from pan.
1 large onion, thinly sliced Add onion to pan. Cook, stirring for 5 minutes until
into rings soft and lightly coloured. Sprinkle over flour. Stir for
1 tbsp plain flour 1 minute.

1 ½ cups beef stock 4. Remove pan from heat. Gradually add stock, stirring
to remove lumps until all stock has been added. Stir in
1 tbsp Dijon mustard Dijon and Worcestershire. Return to a medium heat and
1 tbsp Worcestershire sauce simmer until thickened.
150g Perfect Italiano™ 5. Mix through potatoes and sausages. Season to taste.
Perfect Bakes cheese Top with broccoli and sprinkle with Perfect Bakes
cheese. Place under a hot grill until cheese is golden
and melted.

TIPS
• Use any flavoured sausage or chicken sausages if
preferred.
• This dish is best made and eaten immediately.

PERFECT BAKES COOKBOOK 14

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 15

 ITALIAN MEATBALL
Pasta Bake
PREP 20 MIN COOK 40 MIN SERVES 6

INGREDIENTS METHOD
ITALIAN MEATBALLS ITALIAN MEATBALLS
500g pork and veal mince 1. Place mince, ½ cup of the parmesan, garlic, egg and
breadcrumbs in a bowl. Season to taste and mix well to
125g (1 cup) Perfect
combine. Roll level tablespoons of mixture into balls.
Italiano™ Parmesan Grated
2 garlic cloves, crushed PASTA BAKE
1 egg, lightly beaten 1. Preheat the oven to 200°C / 180°C fan-forced.
¼ cup dried (packaged) 2. Heat half the oil in a large frying pan over medium-
breadcrumbs high heat. Cook meatballs, turning occasionally, for
5 minutes or until browned. Remove from the pan
1 egg, lightly beaten
and set aside.
PASTA BAKE 3. Heat remaining oil in same pan over medium-high heat.
2 tbsp olive oil Cook onion and capsicum, stirring, for 5 minutes or until
softened. Add stock and tomatoes and bring to the boil.
1 brown onion, finely Reduce heat and simmer for 5 minutes or until mixture
chopped reduces slightly. Return meatballs to pan. Simmer for
1 large red capsicum, finely 5 minutes or until sauce thickens and meatballs are
chopped cooked through. Season to taste.
1 cup (250ml) beef stock 4. Meanwhile, cook the pasta in a large saucepan of
boiling water until just tender, following the packet
2 x 400g cans crushed
directions. Drain and return to the pan.
tomatoes with herbs
5. Add sauce and remaining parmesan to pasta and
375g dried pasta curls
toss to combine. Transfer into a large baking dish
150g (1 ⅔ cups) Perfect and sprinkle over Perfect Bakes cheese. Bake for
Italiano™ Perfect Bakes 20 minutes or until the cheese is melted and golden.
cheese
Fresh garden salad, to serve

PERFECT BAKES COOKBOOK 16

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 17

 ONE-PAN MEATBALL
Parmigiana
PREP 20 MIN COOK 20 MIN SERVES 4

INGREDIENTS METHOD
ITALIAN MEATBALLS ITALIAN MEATBALLS
500g pork and veal mince 1. Preheat the oven grill to high.
(see tip) 2. To make the Italian Meatballs, place mince, parmesan,
½ cup (60 g) Perfect garlic, egg and breadcrumbs in a bowl. Season to taste
Italiano™ Parmesan Grated and mix well to combine. Roll level tablespoons of
mixture into balls.
2 garlic cloves, crushed
1 egg, lightly beaten PARMIGIANA
1. Heat the oil in an ovenproof skillet or frying pan over
¼ cup dried (packaged)
medium-high heat. Cook meatballs, turning occasionally,
breadcrumbs
for 5 minutes or until browned. Remove from the pan
1 tbsp olive oil and set aside.
2. Heat remaining oil in skillet over low heat. Add the garlic
PARMIGIANA
and cook for 30 seconds. Add diced tomatoes and
1 tbsp olive oil tomato puree. Stir to combine and bring to a simmer.
1 garlic clove, crushed 3. Return meatballs to pan. Scatter with Perfect Bakes
400g can diced tomatoes cheese and bake under grill for 5-6 minutes or until
cheese has melted and is golden. Serve the meatball
400g can tomato puree parmigiana with cooked garlic bread and the cos salad
1 ⅔ cups (150g) Perfect with dressing.
Italiano™ Perfect Bakes
cheese TIPS
Garlic bread, cooked, • Pork and veal mince is available at major supermarkets
to serve or local butchers. Some supermarkets label as pork and
beef mince.
Cos lettuce, cut into wedges
• For make-ahead meatballs, you can make the meatballs
and salad dressing, to serve
up to the end of step 2 and freeze them layered between
baking paper in an airtight container. Store them for up
to 2 months. Defrost in the fridge overnight and continue
recipe from step 3.

PERFECT BAKES COOKBOOK 18

PERFECT BAKES COOKBOOK 19
 CHICKEN LASAGNE
R,l Ups
PREP 15 MIN COOK 45 MIN SERVES 4

INGREDIENTS METHOD
8 dried curly lasagne sheets 1. Preheat oven to 220°C / 200°C fan-forced.
150g packet broccoli and 2. Cook pasta, in 2 batches, in a large saucepan of
cauliflower florets boiling, salted, water for 5 minutes or until just tender.
Remove pasta sheets from the water with tongs or a
¾ cup (250g) Perfect
slotted spoon and transfer to a board. Add broccoli
Italiano™ Ricotta
and cauliflower to the pan. Cook in simmering water
1 cup (125g) Perfect for 5 minutes or until tender. Drain. Refresh under cold
Italiano™ Parmesan Grated water then finely chop.
2 garlic cloves, crushed 3. Combine ricotta, parmesan, garlic, onion, thyme,
2 green onions, thinly sliced broccoli, cauliflower and chicken in a bowl. Season
to taste.
2 tsp fresh thyme leaves
4. Spread 1 cup tomato passata over the base of a
2 cups (300g) shredded baking dish. Divide the cheesy chicken and vegetable
cooked chicken (see tip) mixture evenly between pasta sheets and roll up
700g jar tomato passata tightly to enclose the filling. Cut each roll in half
horizontally. Place upright in baking dish.
1 ⅔ cups (150 g) Perfect
Italiano™ Perfect Bakes 5. Top pasta rollups with remaining sauce and sprinkle
cheese with Perfect Bakes cheese. Bake, covered with foil,
for 15 minutes. Uncover, bake for 15 minutes or until
sauce is hot and bubbly and cheese is golden.

TIP
• Using a pre-cooked roast chicken from the chicken
shop or supermarket or makes this recipe even easier
to prepare. Easily shred the chicken using two forks
or by hand.

PERFECT BAKES COOKBOOK 20

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 21

 ITALIAN
Pasta Bake
PREP 20 MIN COOK 25 MIN SERVES 6

INGREDIENTS METHOD
CHICKEN PASTA BAKE CHICKEN PASTA BAKE
350g penne pasta 1. Preheat the oven to 200°C / 180°C fan-forced. Cook
penne in a large pan of boiling water according to packet
1 tbsp olive oil
instructions. Drain and set aside.
1 onion, finely chopped
2. Heat oil in a large non-stick frying pan over medium-high
500g chicken breast, thinly heat. Cook chicken in batches until browned and cooked
sliced through. Transfer to a plate. Reduce heat to medium
½ cup (100g) roasted red and add onion. Cook until lightly browned and softened.
capsicum, Return chicken to the pan and stir in capsicum, olives,
cut into strips spinach and basil. Cook until spinach is just wilted and
remove from heat. Stir through pasta and set aside.
½ cup (75g) pitted black
olives CHEESE SAUCE
50g baby spinach leaves 1. Melt butter in a small saucepan over medium heat.
½ cup basil leaves, coarsely Add flour and cook, stirring, for 1-2 minutes or until
chopped mixture bubbles. Gradually stir in milk and bring to the
boil. Reduce heat to low and simmer, stirring, for 3-5
CHEESE SAUCE minutes or until sauce thickens. Stir in 1 cup of Perfect
Bakes cheese and keep stirring until the cheese is
60g butter
melted. Season well to taste.
3 tbsp plain flour
2. Add cheese sauce to the pasta and chicken mixture and
2 cups (500ml) milk mix through
2 cups (200g) Perfect 3. Spoon mixture into a large 8-10 cup capacity baking
Italiano™ Perfect Bakes dish and sprinkle with remaining cheese. Bake for 20-25
cheese minutes or until heated through and the cheese is golden
brown.
TIP
• For a vegetarian alternative, omit chicken, add more
vegetables and increase pasta to 500g.

PERFECT BAKES COOKBOOK 22

 Tips for P!fect
PASTA BAKE
Achieve perfectly cooked pasta, paired with a flavoursome sauce,
and finished with the all-important bubbly and golden top.

UNDERCOOK YOUR PASTA

1 Always under cook pasta by 2-3 minutes from the recommended

cooking time on the packet. The pasta will continue to cook in
the oven, so it will still have a perfect bite when it’s time to serve.

CHECK YOUR SEASONING

Make sure each component of your pasta bake is seasoned 2
well before it goes into the oven. Remember to cook your pasta
in salted water, season your sauce and use a flavourful cheese.

USE THE RIGHT CHEESE

The best way to achieve a tasty pasta bake with a crunchy top
3 is to use the right blend of cheeses. Perfect Italiano Perfect
Bakes is a blend of cheddar for flavour, mozzarella for colour
and stretch, and parmesan for bite. It melts beautifully and
gives crunchy, golden tops on bakes every time.

LET YOUR PASTA BAKE REST

Okay, so it’s a little hard to resist the urge to serve up all that
baked goodness right out of the oven, however it’s important 4
to wait 5-10 minutes. This gives the bake time to firm up
slightly, so your pasta bake will hold its shape and be easier
to serve and eat.

PERFECT BAKES COOKBOOK 23

 P!fectly
NOURISHING
Ultimate comfort food that provides a warm and
nourishing hit of flavour, packed with veggies.

O KI NG V
CO I

DE
O
scan c

ink
eo
od

r fo el
llow th

PERFECT BAKES COOKBOOK 24

 CHEESY POLENTA
Sausage Bake
PREP 15 MIN COOK 40 MIN SERVES 4

INGREDIENTS METHOD
3 cups chicken stock 1. Preheat oven to 220°C / 200°C fan-forced. Lightly
grease a 2.5 litre (10 cup) roasting dish.
1 cup milk
2. To make polenta, bring the stock and milk to the boil
250g instant polenta
in a medium saucepan. Stir in polenta and cook,
250g Perfect Italiano™ stirring, for 4 minutes or until soft and creamy. Stir
Perfect Bakes cheese through 1 cup of Perfect Bakes cheese. Season to
6 (500g) Italian flavoured taste. Spread in prepared dish.
pork sausages 3. Squeeze meat from sausage casings into small pieces
350g jar stir through and spread over polenta. Dollop sauce over. Sprinkle
pasta sauce over onion and tomato. Spray with oil.

2 (220g) red onions, 4. Bake for 25 minutes or until sausages and vegetables
cut into 2cm wedges are beginning to brown. Sprinkle over remaining cheese.
Bake for a further 10 minutes until melted.
250g cherry tomatoes,
halved 5. Serve with salad.

Cooking oil spray TIPS

Salad, to serve • This recipe can be made a day ahead up to baking
stage and kept covered in fridge ready to go in the
oven.
• Instant polenta can be found in supermarkets and
comes in two 250g bags within a 500g box.
• Use any flavoured pork sausage you prefer.

PERFECT BAKES COOKBOOK 25

PERFECT BAKES COOKBOOK 26
 LENTIL, MUSHROOM &
Spinach Lasagne
PREP 20 MIN COOK 1 HOUR 40 MIN SERVES 8

INGREDIENTS METHOD
600g large cup mushrooms 1. Preheat oven to 220°C / 200°C fan-forced. Lightly grease
a 2.5 litre (10 cup) oven proof dish.
¼ cup olive oil
2. Slice 100g of the mushrooms and set aside for the top.
1 large (200g) onion, finely Chop remaining mushrooms into 1cm pieces. Heat oil in a
chopped large, non-stick frying pan over medium heat. Add onion
2 cloves garlic, crushed and garlic. Cook, stirring for 2 minutes or until
onion softens.
400g can lentils, drained
and rinsed 3. Add chopped mushrooms. Cook, stirring for 7 minutes or
until beginning to golden. Stir in lentils, passata and 1 cup
700g jar passata with basil
water. Bring to a gentle boil. Simmer, partially covered on
1 egg low for 15 minutes until thickened. Season to taste and
500g Perfect Italiano™ remove from heat.
Ricotta 4. Whisk together the ricotta, egg, and milk. Season to taste.
½ cup milk Stir through 1 cup of Perfect Bakes cheese. Refrigerate
until ready to use. Reserve remaining cheese.
450g bag Perfect
5. Spread ⅓ of the mushroom mixture over base of dish. Top
Italiano™ Perfect
with lasagne sheets, trimming to fit the size of the dish if
Bakes cheese
necessary.
2 x 250g packets frozen
6. Top lasagne sheet layer with another third of the mushroom
spinach, thawed
sauce and sprinkle with ¾ cup of cheese then cover with
5 fresh lasagne sheets another layer of lasagne sheets. Continue with remaining
(250g) third mushroom sauce, another ¾ cup of cheese, and
Salad leaves, to serve remaining lasagne sheets.
7. Squeeze liquid from thawed spinach. Sprinkle spinach over
the last lasagne sheet then spread ricotta mixture over
the top. Sprinkle with 1 cup cheese and arrange reserved
mushroom slices on top. Spray with oil.
8. Cover with a sheet of greased baking paper and foil and
bake for 35 minutes. Uncover. Bake uncovered for 15-20
minutes until golden and lasagne sheets are cooked. Stand
10 minutes before serving. Serve with fresh green salad.

PERFECT BAKES COOKBOOK 27

PERFECT BAKES COOKBOOK 28
 CHEESY VEGETABLE
Pasta Bake
PREP 15 MIN COOK 40 MIN SERVES 6

INGREDIENTS METHOD
275g penne pasta 1. Preheat oven to 200°C / 180°C fan-forced. Grease a
3 litre (12 cup capacity) ovenproof dish. Place on an
1 tbsp olive oil
oven tray.
1 onion, finely chopped
2. Cook pasta in a large saucepan according to packet
3 celery stalks, finely diced instructions for 12 minutes or until tender. Drain well.
2 cloves garlic, crushed 3. Meanwhile, heat oil in a large saucepan over
2 zucchini, grated medium heat. Add onion, celery and garlic and
cook, stirring for 5 minutes or until soft. Add the
2 large carrots, grated zucchini, carrot, broccoli and mushrooms and cook,
300g broccoli, finely stirring for a further 5 minutes or until tender. Add
chopped canned tomatoes and pasta sauce. Bring to the boil.
Remove from heat.
200g button mushrooms,
finely chopped 4. Add cooked pasta to vegetable mixture and stir to
combine. Place half the pasta mixture over base
400g can diced tomatoes
of prepared dish. Top with half the Perfect Bakes
500g jar roasted garlic cheese, stirring to mix. Top with remaining pasta
tomato pasta sauce mixture and cheese. Bake for 25 minutes or until
3 cups (270g) Perfect golden brown and heated.
Italiano™ Perfect Bakes
cheese TIP
• Pulse broccoli and mushrooms in a food processor
to finely chop.

PERFECT BAKES COOKBOOK 29

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 30

CHICKEN, MUSHROOM &
Zucchini Bake
PREP 15 MIN COOK 30 MIN SERVES 6

INGREDIENTS METHOD
500g dried farfalle pasta 1. Preheat oven to 200°C / 180°C fan-forced.
2 tbsp olive oil 2. Bring a large pan of salted water to the boil and cook
pasta according to packet instructions. Drain and
500g chicken breast strips
reserve one cup of cooking water.
1 small (80g) onion, finely
3. Meanwhile, heat 1 tablespoon of oil in a large frying pan
chopped
over medium-high heat. Add chicken and cook for 3
200g Swiss brown minutes or until browned. Remove and set aside.
mushrooms, sliced
4. Add remaining oil to frying pan and add onion and cook
1 medium (200g) zucchini, for 2 minutes or until softened. Add mushrooms and
halved lengthways and cook, stirring frequently for 3-4 minutes.
sliced
5. Add zucchini, thyme and garlic; cook for a further
2 tsp chopped fresh thyme 2 minutes.
2 cloves garlic, crushed 6. Stir in flour and cook for 1 minute. Pour in cooking
1 tbsp plain flour cream, mustard and return the cooked chicken. Mix
well and season to taste. Simmer for 3 minutes.
300ml cooking cream
7. Stir through half the Perfect Bakes cheese, ½ cup of
1 tbsp Dijon mustard the reserved cooking water and cooked drained pasta.
2 ¾ cup (250g) Perfect Transfer to a large 10 cup (2.5 litre) ovenproof baking
Italiano™ Perfect Bakes dish and top with remaining cheese. Bake 15 minutes
cheese or until cheese is melted and golden brown.

TIPS
• If sauce is too thick, add some more of the reserved
cooking water to the combined pasta and sauce
mixture before spooning into baking dish.
• Freeze pasta bake in portions for workday lunches or
quick midweek dinners. Reheat in microwave.

PERFECT BAKES COOKBOOK 31

 O KI NG V
CO I

DE
O
scan c

ink
eo

od
r fo e l
llow th

PERFECT BAKES COOKBOOK 32

 PUMPKIN, SPINACH
& RICOTTA
/uffed Shes
PREP 15 MIN COOK 30 MIN SERVES 6

INGREDIENTS METHOD
300g butternut pumpkin, 1. Preheat oven to 200°C / 180°C fan-forced. Toss pumpkin
peeled and chopped into in 1 tablespoon of olive oil and then place on a medium
small cubes baking tray. Bake in the oven for 20 minutes or until just
cooked through. Set aside to cool
2 tbsp olive oil
2. Meanwhile, cook the pasta shells according to packet
250g jumbo pasta shells instructions. Drain shells and set aside.
4 bacon rashers, chopped 3. In a large non-stick fry pan, heat remaining tablespoon of
1 garlic clove, finely chopped olive oil over medium heat. Add the bacon and cook for
¼ tsp nutmeg 3-4 minutes or until the bacon starts to turn golden brown.
Add the garlic and cook for a further minute. Add the
100g baby spinach, washed nutmeg and spinach and continue to cook for a further
and finely chopped 2 minutes. Transfer to a bowl and leave to cool.
350g Perfect Italiano™ 4. Once the spinach, bacon and pumpkin are cool, combine
Ricotta with the ricotta and parmesan. Season to taste, as desired.
⅓ cup (30g) Perfect Mix well then spoon the mixture into the pasta shells.
Italiano™ Parmesan Grated 5. Pour two thirds of the passata into a medium baking dish.
700g bottle passata Add the stuffed shells in a layer, then pour the remaining
passata around the shells, being careful to not cover the
1 ⅔ cup (150 g) Perfect
shells in the passata. Top with Perfect Bakes cheese.
Italiano™ Perfect Bakes
cheese 6. Bake for 20-25 minutes or until the cheese is melted
and golden brown. Allow to rest for about 10 minutes
before serving.
TIP
• Add some lemon zest and chopped parsley to the
ricotta mixture before stuffing the pasta shells for
added freshness and colour.

PERFECT BAKES COOKBOOK 33

GET ALL THE C2kb2ks
Explore a world of flavours, from authentic Mexican dishes to comforting
bakes and creamy pasta and risottos enriched with Parmesan. Unleash your
creativity and create the perfect cheesy meals that everyone will enjoy!
NLOAD NLOAD
OW OW
D

D
NO

NO
W!

W!
scan c

scan c
ink

ink
eo eo
od

od
r fo el r fo el
llow th llow th

NLOAD NLOAD
OW OW
D

D
NO

NO
W!

W!
scan c

scan c
ink

ink

eo eo
od

od

r fo el r fo el
llow th llow th

FOR MORE RECIPES VISIT PERFECTITALIANO.COM.AU

PERFECTITALIANO.COM.AU