BAKE EGGS RECIPES

Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.

Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.

1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
4. Dice the cooked chicken.
5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Pre-heat your oven to 200°C/fan 180°C/gas mark 6.

Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined

Place mixture in the preheated oven and bake for 15 mins, mixing once during baking

Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes

Remove tray bake from the oven and top with olives and basil or coriander before serving