Enchilada Pasta Bake

Penne Pasta, Free-range Chicken, Enchilada Sauce (Tomato, Onion, Olive Oil, Cayenne Pepper, Chili Powder), Sour Cream Sauce (Milk, Sour Cream, Butter, Flour, Cheddar Cheese Chicken Stock, Salt, Pepper, Onion Powder, Garlic Powder.

STORAGE: Keep frozen at -18°C and use by the Best Before Date.

HEATING: Defrost in fridge before cooking.

Remove the lid and place the meal in a preheated oven at 200°C for 20-35 minutes or until warm.

Remove from the oven and allow the Enchilada Pasta Bake to stand at room temperature for 10 minutes before serving.

**In a rush? You can also heat this Enchilada Pasta Bake directly from frozen. Just add an additional 15-20 minutes to the cooking time and check on the meal in 5-minute intervals until desired temperature is achieved.

A complete meal on its own or served with cucumber, corn and avocado salad.

No Nuts