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

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.

Serves 12
High in Vitamin C – helps fight common infection.


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