Skip to main content

Ingredients 16 items

  • 1 tablespoon olive oil or 15 ml
  • 1 medium leek or 100 g, chopped
  • 1 stalk celery or 50 g, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 2 cups water or 500 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 1 can tomato puree or 500 g
  • 1 teaspoon dried oregano
  • ½ cup cream, 35% or 125 ml
  • 4 tablespoons fresh dill, roughly chopped
  • 3 cups penne pasta dried pasta or 400 g
  • 300 g tiger prawns, peeled and de-veined
  • 300 g salmon fillet, skin removed and cut into 2 cm cubes
  • 1 packet Mozzarella cheese or 200 g, cut into 1 cm cubes
  • 1 cup grated Parmesan cheese or 90 g

How to prepare

  1. Preheat oven to 175 degrees C and place the oven rack in the middle position.
  2. In a saucepan, heat Olive Oil and sauté Leeks and Celery until soft, add Garlic Tomato Paste and sauté for another 2 minutes.
  3. Add Hot Water, MAGGI Chicken stock, Tomato Pure and Oregano and simmer on medium heat for 15 minutes.
  4. Add Cooking Cream and chopped Dill and simmer until sauce is slightly thick, remove from heat and set aside.
  5. Place un-cooked Penne pasta in a large casserole dish, add Prawns, Salmon pieces, Cream Sauce and Mozzarella Cheese and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
  6. Sprinkle Parmesan Cheese on top and bake in an oven for 35-45minutes or until pasta is cooked and slightly golden on top.

Nutritional informations

Discover other recipes




Light Ginger Caramel Oat Slice

Chat with us