Ingredients:
| 200 | g | DEL MONTE Elbow Macaroni, cooked |
| 100 | g | fresh tuna fillet, cut into chunks |
| 100 | g | squid, ink sac removed then sliced |
| 5 | pc | (75 g) shrimps, shelled with tails intact |
| 1/2 | tbsp | calamansi juice |
| 1/4 | cup | evaporated milk |
| 1/2 | pc | chicken bouillon cube |
| 1/4 | cup | canned button mushrooms, sliced |
| 1/2 | stalk | celery, sliced |
| 1 | pc | small red bell pepper, diced |
| 1 | pouch | (250 g) DEL MONTE Italian Style Spaghetti Sauce |
| 1/4 | cup | frozen/cooked green peas |
| 3 | tbsp | breadcrumbs |
| 2 | tbsp | grated Parmesan cheese |
| 1/4 | cup | margarine |
Procedure:
| 1 | SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside. |
| 2 | HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside. |
| 3 | SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes. |
High in Vitamin C – helps fight common infection.
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