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Ingredients 14 items

  • 300 g penne pasta
  • 2 tablespoons butter
  • 1 medium onion sliced
  • 2.5 cups mushrooms
  • 100 g Shiitake mushrooms
  • 100 g black mushrooms
  • 2 cloves crushed garlic
  • 5 cups milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 3 tablespoons fresh parsley
  • 1 cup spring onions
  • 1 teaspoon ground black pepper
  • 4 tablespoons fresh breadcrumbs
  • 1.5 cups grated cheddar cheese

How to prepare

  1. Boil pasta according to the instructions on its packaging. Remove from heat and drain.
  2. Melt butter in a large saucepan, fry onions over medium heat for 3 minutes or until they become tender.
  3. Add all the mushrooms and garlic and sauté the ingredients over medium heat for 4-5 minutes. Add milk, MAGGI Secrets Béchamel Mix and bring to boil with constant stirring, then simmer for 2-3 minutes or until the sauce thickens. Stir in parsley, spring onions and season with black pepper. Remove from heat.
  4. Add the cooked pasta to the béchamel sauce and stir well until the mixture is well combined then pour the pasta mixture into an oven dish.
  5. Combine the breadcrumbs and Cheddar cheese and sprinkle them over the pasta mixture. Bake in a 190°C preheated oven for 15 minutes or until the surface is golden brown.

Nutritional informations

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