CREAMY CARBONARA

Ingredients:

1/2 cup chopped bacon
2 tbsp chopped garlic
2 packs Nestle All Purpose Cream 250 ml
1/4 cup grated parmesan cheese
1/4 cup grated cheddar cheese
1/2 cup water
300 grams spaghetti or flat noodles cooked al dente

Procedure:
1. Fry bacon in a pan until crisp. Add garlic and cook until lightly browned.
2. Lower heat and pour in Nestle All Purpose Cream, followed by cheeses. Thin out with water and stir to combine.
3. Toss cooked spaghetti into the sauce until well-coated. Serve immediately.

Homemade Italian Lasagna Bolognese

The Best Meat Lasagna Recipe – How to Make Homemade Italian Lasagna Bolognese: "

Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and  is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends."

Prep time: 1 1/2 hours
Cook time: 1 hour
Total time: 2-3 hours
Makes 12 servings

Ingredients:

For Meat Sauce (Bolognese Sauce)

• 1 box (1lb.) of dried lasagna noodles, cooked al dente
• 1 pound of ground beef
• 1 pound of ground veal
• 1 pound pork sausage, removed from casing
• 2 tablespoons olive oil
• 1 medium-sized onion, chopped
• 4 garlic cloves, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled and finely chopped
• 1 (6oz) can tomato paste
• 2 (28-ounce) cans crushed tomatoes
• 1 cup red wine
• 2 cups beef stock
• 2 dried bay leaves
• 1/2 cup fresh chopped basil or 2 teaspoons dried basil
• Salt and freshly ground black pepper
• 1 teaspoon sugar
• Sprinkle of red pepper flakes (optional)

For Ricotta Filling

• 1 (2 pound) container of whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 2 eggs
• Salt and pepper

For Topping and Filling:

1 block (16 oz.) mozzarella, shredded

In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.

Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.

Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.

While your sauce is cooking, preheat oven to 350°F

Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.

To make filling:

Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined.  Season lightly with salt and pepper.

To Assemble:

Spray a 9 x 13 baking pan with cooking spray.  Spread a thin coating of the meat sauce on the bottom of the baking pan.

Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).

Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.

Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.

Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.

Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.

Cook’s Tips

The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.

Lasagna can be assembled a day or two ahead of time. Don’t bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator.  If you freeze the assembled lasagna, remove it 1 hour prior to baking.

Vegetables can be easily chopped in a food processor or with a hand chopper

If sauce seems too thick, add a little more beef stock.  If it’s too thin, allow it to cook longer.

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Classic Macaroni Salad

Classic Macaroni Salad | Kusina Master Recipes: "

 Ingredients:
 4 cups uncooked elbow macaroni
 1 cup mayonnaise
 1/4 cup distilled white vinegar
 2/3 cup white sugar
 2 1/2 tablespoons prepared yellow mustard
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper
 1 large onion, chopped
 2 stalks celery, chopped
 1 green bell pepper, seeded and chopped
 1/4 cup grated carrot (optional)
 2 tablespoons chopped pimento peppers (optional)"

Directions:

Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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No-Bake Beef Lasagna | Filipino Style Recipe

No-Bake Beef Lasagna | Filipino Style Recipe: "

Filipino Style Recipe: Lasagna is one of the popular Italian dish but the word Lasagna is a Greek word which refer to cooking pot rather than the pasta dish. This dish is made with a layer of wide-flat pasta shape, meat sauce and creamy white sauce and normally cooked through baking. But in this recipe, we will cooked lasagna quick, easy and no baking is required.

Estimated time of preparation and cooking: 25-30 minutes

Ingredients:

1/2 kilo Lasagna pasta (cooked according to package direction)

Meat Sauce:

1 kilo ground lean beef
6 gloves garlic, minced
1 onion, chopped
1 big can four cheese pasta sauce(del monte) or spaghetti sauce
1 tablespoon brown sugar
3 tablespoons olive oil
salt and pepper to taste
1 cup fresh basil, chopped(optional)

White Sauce:

1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1 cup grated mozzarella cheese

Toppings:

grated cheddar cheese
dried basil

Procedures:

Part 1
1. In a large pot, prepare lasagna pasta based on cooking instructions. Make sure to cooked it well then set aside.

Meat Sauce:
1. In a sauce pan, heat oil and saute garlic and onion
2. Add ground beef, salt and pepper. Cook for 5-8 minutes or until tender.
3. Add four cheese pasta sauce, basil and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.

White Sauce:
1. In a separate pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated mozzarella cheese.
3. Mix well until thickens. Keep warm and set aside.

Assembly:
1. In a rectangular(12x8inch) baking dish, arrange pasta sheets at the bottom.
2. Spread a layer of meat sauce then a layer of white sauce.
3. Repeat alternate layering up to 4 layers is formed.
4. top with grated cheddar cheese and dried basil.
5. Let it cool for about 5 minutes before serving.
"

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CREAMY SPAGHETTI

Ingredients:
2 tbsp butter
2 tbsp chopped onions
1 tbsp minced garlic
1/4 kilo ground beef
1/4 kilo chicken liver, sliced
10 pcs hotdogs, sliced
1 pack Nestle All Purpose Cream 250ml
1 cup tomato sauce
1 sachet 8g Maggi Magic Sarap
sugar and pepper to taste
1/2 cup grated cheddar cheese
300 grams spaghetti, cooked al dente

Procedure:
1. Melt butter in a pot. Saute onions and garlic until limp. Add ground beef and liver and cook for 5 minutes.
2. Add hotdogs and cook for another minute. Pour in Nestle All Purpose Cream and tomato sauce. Season with Maggi Magic Sarap, sugar and pepper. Simmer for 3 minutes before adding cheese.
3. Toss in Spaghetti and mix until fully coated with sauce.

Pinoy Spaghetti Recipe

Pinoy Spaghetti Recipe: Lady's Choice Philippines: "

WHAT YOU WILL NEED:

500g spaghetti noodles
4 Tbsp cooking oil
4 cloves garlic, finely minced
2 pcs medium onions, finely chopped
½ kilo ground beef
2 pcs red bell peppers, cored, seeded and finely chopped
1 pc carrot, finely chopped
1 pc bay leaf
½ tsp salt
¼ tsp ground pepper
1 ½ cup water
3 pcs jumbo hotdogs, sliced diagonally into rings
825g sweet style spaghetti sauce pouch
¼ cup Lady’s Choice Mayonnaise
grated cheese

HERE'S HOW:

1. Cook the spaghetti according to package directions. Drain.
2. Sauté garlic, onions then add the ground beef. Cook over high heat  until meat is no longer pink.
3. Bring to low heat.  Add red bell peppers, carrot and bay leaf. Put salt  and pepper.
4. Pour in 1 ½ cup of water and bring to the boil. Cover and simmer for  15-20 minutes or until the mixture is almost dry and the vegetables  are very tender.
5. Turn up the heat and add the sliced hotdogs, stirring for about a minute.   Pour in the spaghetti sauce and bring to the boil. Adjust seasonings.  Lower the heat, cover and simmer for another 5-7 minutes.
6. Add ¼ cup of Lady’s Choice Mayonnaise. Mix well until sauce becomes  creamy.
7. Pour sauce on pasta and top with grated cheese.

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CHICKEN & PASTA FLORENTINE CASSEROLE

WHAT YOU WILL NEED:
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
6 sun-dried tomatoes packed in oil, drained and cut into thin strips
1 2/3 cups water
1 tub Knorr® Homestyle Stock - Chicken
4 ounces reduced fat cream cheese, cut into cubes
1 package (5 oz.) fresh baby spinach leaves (about 6 cups)
1/2 lb. penne pasta
1/2 cup panko bread crumbs

HERE'S HOW:

1. Preheat oven to 425°.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
3. Combine chicken mixture with hot penne in large bowl. Turn into 2-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

SMOKEY MAC & CHEESE PASTA

WHAT YOU WILL NEED:
2 slices thick cut bacon
1 cup finely chopped yellow onion
1 cup red bell pepper
1 package Knorr® Pasta Sides™ - Chicken flavor
1/2 cup shredded pepper Jack cheese
2 cups rotisserie chicken

HERE'S HOW:

• Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
• Prepare Knorr® Pasta Sides™ - Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
• Garnish, if desired, with chopped cilantro.

CHIPOTLE CHEESE STEAK PASTA

WHAT YOU WILL NEED:
1 Knorr® Beef flavored Bouillon Cube, crumbled
1 Tbsp. olive oil
1 lb. sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1-1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr® Menu Flavors Pasta Sides™ - Chipotle Rosa

HERE'S HOW:

• Combine Knorr® Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.
• Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm.
• Stir onion and green pepper into same skillet and cook over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.
• Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ - Chipotle Rosa according to package directions.
• Return steak to skillet; heat through. Serve over hot Pasta.

SMOKEHOUSE BACON CHICKEN CARBONARA

WHAT YOU WILL NEED:

1 lb. boneless, skinless chicken breasts, thinly sliced

1 Tbsp. olive oil

1 small onion, thinly sliced

1 package Knorr® Menu Flavors Pasta Sides™ - Smokehouse Bacon flavor Parmesan

1 cup green peas

2 Tbsp. grated Parmesan cheese

HERE'S HOW:

1. Season chicken, if desired, with salt and pepper.
2. Heat olive oil in 12 inch nonstick skillet over medium-high heat cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
3. Stir onion into same skillet and cook, stirring frequently, until onion is tender and golden, about 6 minutes.
4. Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ - Smokehouse Bacon flavor Parmesan according to package directions, stirring in peas during the last 3 minutes of cook time. Stir in chicken and onion. Sprinkle with cheese.

Sopas Spaghetti

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cut into 3
1 pouch (250 g)DEL MONTE Carbonara Sauce
1 pc (30 g) small onion, sliced
100 grams chicken breast fillet, cut into strips
50 grams carrot, cubed
2 pc (99 g) hotdog, slliced
1 tsp (7 g) salt
1/8 tsp (.375 g) pepper
1/3 cup (85 g) evaporated milk

HERE'S HOW:

1. SAUTÉ onion, chicken and carrot in 1 tsp oil for 5 minutes. Add hotdog, saute for 1 minute. Set aside. 
2. BOIL Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2-1/4 cups pasta broth.
3. COMBINE sautéd chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allow to simmer. 
4. ADD spaghetti, salt and pepper. Cover and simmer for 5 minutes. 

 Rich in calcium- for strong bones and teeth

SEAFOOD PENNE DELIGHT

Seafood is rich in iodine, a mineral needed to prevent retardation and maintain normal metabolism.

It is good to remember that one cup pasta is equivalent to a serving of carbohydrate-rich food.

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:
Seafood Mixture:
1 ½ cups fish fillet cubes
¾ cup squid rings
8 pieces medium-sized prawns
1 8g MAGGI MAGIC SARAP
Salt and white pepper to taste
100g bacon
2 tbsp butter
1 tbsp chopped garlic
¼ cup chopped celery
6 pieces Shiitake mushrooms, cut into strips
¼ cup flour

Cream Mixture: Combine –
1 ½ cups NESTLÉ Fresh - Low Fat Milk
1 250g NESTLÉ D’Lite Cream
½-1 cup water or as needed
1 8g MAGGI MAGIC SARAP
1/8tsp nutmeg
Salt and white pepper to taste
500g penne or linguine, cooked al dente
¼ cup grated cheese
2 tbsp chopped parsley

HERE'S HOW:

1. Season each seafood separately with MAGGI MAGIC SARAP, salt and pepper. In a hot pan with little oil, sauté the fish fillet, squid, and prawns separately. Set aside.
2. In the same pan, cook bacon until brown and crisp. Leave 2 tbsp of fat with the cooked bacon.
3. Add in butter. When melted, sauté garlic, celery, and mushrooms.
4. Stir in flour and cook while stirring for 30 seconds. Do not brown.
5. Pour in cream mixture. Mix well and simmer for 5 minutes.
6. Stir in the cooked seafood then season with MAGGI MAGIC SARAP, nutmeg, salt, and white pepper.
7. When sauce is simmering, stir in the cooked pasta. Add the cheese and parsley and continue to mix until sauce coats pasta. Serve on a large platter.

Nutritional Content:
Calories: 652
Carbohydrates (g): 41
Protein (g): 64
Fats (g): 26

LINGUINE A LA VONGOLE

It is good to know that fresh seafood, like clams, is a healthful source of protein because it is low in fat and cholesterol. It is also a good source of minerals like iodine. It is also good to remember that NESTLE All Purpose Cream is made from buttermilk, which give dishes a creamy texture and rich flavor.

Try this creamy white spaghetti, best for all times!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:
3 tbsp butter
3 cloves garlic, minced
1 medium onion, sliced thinly
2 tbsp flour
1 cup clam meat, diced
1 1/2 cups clam broth
2 tsp MAGGI MAGIC SARAP
salt and pepper to taste
1/2 tsp basil, sliced chiffonade
1/2 cup NESTLE All Purpose Cream
grated cheese, as needed
200 g linguine, cooked
2 tbsp chopped parsley

HERE'S HOW:

1. Heat butter until melted; saute garlic and onions. Cook until soft.
2. Stir in the clam meat and saute for a few seconds.
3. Add the flour and cook for 30 seconds without browning.
4. Pour in clam broth. Season with MAGGI MAGIC SARAP, salt and pepper then add basil. Simmer for 3 to 5 minutes.
5. Remove from heat and stir in NESTLÉ All Purpose Cream and some grated cheese.
6. Arrange hot cooked noodles in a platter; pour clam sauce over and sprinkle with more cheese and parsley. Serve with bread sticks or garlic bread.

Nutritional Content:
Calories: 186
Carbohydrates (g): 10
Protein (g): 2
Fats (g): 15

Bacon Carbonara Pasta

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked (reserve 3 tbsp pasta broth)
1 pouch (250 g) DEL MONTE Carbonara Sauce
80 grams bacon, sliced
1/4 cup (28.75 g) grated cheddar cheese

HERE'S HOW:

1. FRY bacon until crunchy. Set aside bacon, reserve drippings. 
2. COMBINE drippings with DEL MONTE Carbonara Sauce, pasta broth. Cover, simmer for 3 minutes.
3. ADD cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon. 

 Good source of Calcium- for strong bones and teeth

Chicken Mushroom Spaghetti

If you're picky eaters, refuse to eat vegetables, try Del Monte Filipino Style Tomato Sauce with MMK (Munggo, Malunggay, and Kalabasa). Del Monte Filipino Style Tomato Sauce with MMK provides your kids the complete serving of vegetables they need (in every meal) in an enjoyable way. It is the most nutritious tomato sauce, with the added nutrients of 3 of the most nutritious vegetables in the country - malunggay, munggo, kalabasa. The sauce alone fulfills the required serving of vegetables in a meal.

Try this!

WHAT YOU WILL NEED:
1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked
1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce with MMK
1/4 cup (25 g) grated cheese
150 grams ground chicken meat
1 pc (50 g) medium onion, chopped
1/4 cup (50.25 g) sliced mushroom
1/4 tsp (1.75 g) iodized fine salt
1/4 tsp (.75 g) pepper

 HERE'S HOW:

1. SAUTE onion, chicken and mushroom for 5 minutes. Add DEL MONTE Spaghetti Sauce, salt and pepper. Cover and simmer for 5 minutes. 
2. POUR over cooked DEL MONTE Spaghetti. Top with grated cheese.

Beef Tapa and Asparagus Pasta

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

WHAT YOU WILL NEED:

¼ kg beef sirloin, cut into thin strips
2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup butter
¼ cup olive oil
1 big red bell pepper, roasted, peeled and chopped
1 cup asparagus spears
1 cup tomato sauce
½ cup NESTLÉ All Purpose Cream
300g penne pasta, cooked al dente

HERE'S HOW:

1. Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
2. Set aside beef on one side of the pan then add olive oil.
3. Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All Purpose Cream. Bring to a simmer.
4. Toss in pasta and mix very well to fully coat pasta with the sauce.
5. Serve with sliced toast or baguette on the side.

Nutritional Content:
Calories: 357
Carbohydrates (g): 20
Protein (g): 13
Fats (g): 25

Pasta with Sundried Tomatoes

WHAT YOU WILL NEED:
1/4 cup butter
1/4 cup olive oil
8 gloves garlic. sliced
1 can(184 grams) Century Tuna Red Label Chunks Spanish Style, drained
1/4 cup white wime
1/4 cup sundried tomatoes, soaked and sliced
500 grams spaghetti noodles, cooked
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons grated parmesan cheese

HERE'S HOW:

1. Heat butter and olive oil in a skillet. 
2. Add sliced garlic and saute until lightly browned. 
3. Add tuna, sundried tomatoes and white wine. 
4. Toss in cooked pasta and add a little hot water, about 1/4 cup. 
5. Season with salt and pepper. 
6. Add chopped basil and remove from heat. 
7. Sprinkle with Parmesan cheese. Serve hot.

Milky Sausage Pasta

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp butter
1 medium onion, chopped
2 pieces Hungarian Sausage or your favorite type of sausage, sliced
2 cups canned or fresh pureed tomatoes
3 cups NESVITA Pro-weight Management Non Fat Milk dissolved in
3 cups water
2 MAGGI Chicken Broth Cubes
300g colored vegetable pasta or penne pasta, cooked al dente
Grated quick melt cheese

HERE'S HOW:

1. Heat pan and melt butter. Stir-in onions and cook until limp.
2. Add sausage, cook until sausage change in color or about 3 minutes.
3. Pour in tomatoes, bring to a boil.
4. Lower heat and pour in NESVITA. Simmer without boiling. Season with MAGGI Chicken Broth Cubes.
5. Toss in cooked pasta into the sauce. Mix until fully combined and pasta is completely covered with the sauce. Remove from heat.
6. Top with grated quick melt cheese before serving.

Nutritional Content Per Serving:
Calories:615.1
CHO (g):71.2
PRO (g):44.2
Fats (g):16.

Pasta Primavera

WHAT YOU WILL NEED:
400 grams fusilli (pasta twists)
1 cup all-purpose cream
1 cup chicken stock
1 tablespoon Dijon mustard
3 tablespoons butter
1/2 cup diced onion
1 medium red bell pepper, cut into strips
2-150 grams Century Tuna loaf, cut into thick strips
1/2 cup grated Parmesan cheese
2 cups broccoli florets, blanched
1 cup Baguio beans niblets, blanched
3/4 teaspoon salt, or according to taste
1/8 teaspoon freshly ground black pepper

HERE' HOW:

1. Cook pasta as directed in the package. Drain, rinse and set aside. 
2. In a medium bowl, whisk together cream, chicken stock and mustard. Set aside. 
3. Heat butter in a large saucepot. Sauté onion, red bell pepper and Century Tuna Meatloaf until aromatic and meatloaf, lightly browned. 
4. Pour cream mixture and cheese. Cook for about 2 to 3 minutes until cheese has melted. 
5. Add broccoli, Baguio beans and cooked pasta. 
6. Toss well and cook until pasta is heated through. 
7. Season with salt and pepper according to taste. 
8. Remove from heat and serve immediately.

Makes 6 to 8 servings.

Tuna Pasta with Sun Dried Tomatoes

WHAT YOU WILL NEED:
¼ cup butter
¼ cup olive oil
8 cloves garlic, sliced
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
½ cup sun dried tomatoes, soaked and sliced
½ cup white wine
500 grams rigatoni pasta, cooked
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped basil
¼ teaspoon freshly ground black pepper

HERE'S HOW:

1. Heat butter and olive oil in a skillet. 
2. Add sliced garlic and sauté until lightly browned. 
3. Add tuna, sundried tomatoes and white wine. 
4. Toss in cooked rigatoni pasta and add a little hot water, about ¼ cup. Season with salt and pepper.
5. Add chopped basil and remove from heat. 
6. Sprinkle with Parmesan cheese. 
7. Serve hot.

Makes 4 servings.