Penne with Creamy Tuna Mushroom Casserole

Midweek days deserve something special. This Penne with Creamy Tuna Mushroom Casserole is budget saver. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Italian
6 persons
Economical
40 Mins

Ingredients

1 tablespoon vegetable oil or 15 ml
1 packet white mushrooms or 250 g, washed and sliced
1 tablespoon butter
1 small onion or 50 g, finely chopped
3 cloves garlic, finely chopped
1½ cups hot water or 375 ml
2 cubes MAGGI® Chicken Bouillon or 20 g
2 cups cream or 500 ml
2 cups Cheddar cheese or 200 g, grated
2½ cups penne dried pasta or 300 g
2 cans white tuna, in brine, drained or 370 g

Products Used

Chicken Bouillon

How to Prepare

Preheat oven to 175°C and place oven rack to middle position.
In a saucepan, heat vegetable oil and sauté mushrooms until soft, remove from pan and set aside.
Using the same pan, add butter, onions and garlic and sauté on medium heat until onions are soft.
Add hot water, MAGGI® Chicken Bouillon, cream and cheddar cheese and stir over medium-low heat until cheese is melted. Stir in cooked mushrooms and remove from heat.
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.
Bake with aluminum foil and bake in an oven for 35-45 mins or until pasta is cooked and slightly golden on top.