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    Baked Organic Tortelloni with Honey Roast Ham and Cream Cheese

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    Baked Organic Tortelloni with Honey Roast Ham and Cream Cheese

    Hand-carved, organic honey roast ham is not only delicious in a sandwich but can also be used in cooking. Try this quick and easy supper dish made entirely from organic ingredients.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 x 300g pack Del Ugo Organic Spinach and Ricotta Tortelloni
    • 25g Yeo Valley Butter
    • 1 x 250g pack Waitrose Organic Crimini Mushrooms, wiped
    • 2 thick slices Waitrose Organic Hand-Carved Honey Roast Ham, diced
    • 1 x 200g pack Kirk's Cream Cheese with Garlic
    • 3tbsp Waitrose Organic Semi-Skimmed Milk
    • 1 x 125g pack Cansiglio Mozzarella, sliced


    1. Cook the pasta according to the instructions on the pack.
    2. Melt the butter in a deep-sided frying pan, add the whole mushrooms and fry for 5-6 minutes or until golden brown and softened. Add the ham and heat through.
    3. Add the garlic cream cheese and the milk, stir well and leave to simmer until piping hot.
    4. Add the cooked tortelloni and cover thoroughly with the sauce. Pour into a heatproof dish and cover with the mozzarella slices. Bake in a preheated oven 200°C, gas mark 6 for 10-15 minutes or until golden brown and bubbling hot. Serve with Organic Green Salad.

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    Cut the ham into thin strips and stir-fry in a little organic olive oil with some finely sliced organic onions, peppers, garlic and cashew nuts. Add 225g cooked Meridian Organic Spaghetti and 2 large eggs, beaten well, and stir-fry until crisp and brown.


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