Servings: 6
Preparation: 10 minutes
Resting: 15 minutes

Ingredients

•  6 x 59 ml Mother Hen Pork Puree, thawed
• 3 x 59 ml Mother Hen Garden Vegetable Puree, thawed
• 75 ml tomato sauce
• 1 cup cooked small shell pasta
• ½ tsp dried Italian herbs (optional)

Instructions

1. Cook the noodles and set them aside.

2. Heat the tomato sauce, the pork puree and the vegetable puree.

3. Stir the sauce and the purees into the cooked pasta and add the Italian herbs. Mix well and serve.