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Ingredients 11 items

  • 1 tablespoon or 15 ml of vegetable oil
  • 1 packet or 250 g white mushrooms sliced
  • 1 tablespoon unsalted butter
  • 1 small or 50 g onion chopped
  • 3 cloves finely chopped garlic
  • 1½ cups or 375 ml of hot water
  • 2 cubes or 20 g MAGGI Chicken Stock
  • 2 cups fresh cream or 500 ml
  • 2 cups grated cheddar cheese
  • 2½ cups or 300 g penne pasta dried pasta
  • 2 cans Tuna, in brine, drained

How to prepare

  1. Preheat oven to 175 degrees C and place oven rack to middle position.
  2. In a saucepan, heat Vegetable Oil and sauté Mushrooms until soft, remove from pan and set aside.
  3. Using the same pan, add Butter, Onions and Garlic and sauté on medium heat until Onions are soft.
  4. Add Hot Water, MAGGI Chicken stock, Cream and Cheddar Cheese and stir over medium low heat until cheese is melted. Stir in cooked mushrooms and remove from heat.
  5. Place un-cooked Penne pasta in a large casserole dish, add drained Tuna and Cream Sauce and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
  6. Bake with aluminum foil and bake in an oven for 35-545minutes or until pasta is cooked and slightly golden on top.

Nutritional informations

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