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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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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 BouillonHow 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.
Nutritional Info
Energy: 739.00 Kcal
Protein: 34.00 g
Carbohydrate: 44.00 g
Fats: 48.00 g
Protein: 34.00 g
Carbohydrate: 44.00 g
Fats: 48.00 g
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