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600g Penne
50g Butter
50g Plain Flour
600ml Milk
250g Strong Cheddar, grated
2 x 160g Canned Tuna Steak
330g Canned Sweetcorn
200g White Button Mushrooms
1 bunch Chopped Parsley
100g Panko or Breadcrumbs
50g Grated Parmesan Cheese
Olive Oil
Salt & Pepper, to taste

1) Preheat oven to 180°C using Convection function.
2) Boil penne (for 2 mins less time than stated on the pack). Drain and toss with some olive oil. Set aside.
3) Slice the mushroom and saute with a little olive oil, season with salt and pepper and set aside.
4) To make the sauce, melt butter in a saucepan and stir in plain flour. Cook for 1 min, then gradually stir in milk to make a thick white sauce. Remove from the heat and stir in grated cheddar.
5) Mix the pasta with the white sauce, canned tuna, sweetcorn, cooked mushrooms and a large handful of chopped parsley, then season.
6) Mix the panko with the parmesan cheese and sprinkle this mixture on top of the pasta.Transfer to a baking dish and top with the rest of the grated cheddar.
7) Bake for 15-20 mins until the cheese is golden and starting to brown.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS & Induction Hob NIG 720 BS.