Ingredients
300g penne
50g butter, chopped
1 small onion, finely chopped
2 stalks celery, chopped
70g sachet Dutch Curry Rice Simmer Soup
1 litre (4 cups) full cream milk
1 large green capsicum, cut into 1cm pieces
425g can corn kernels, drained, rinsed
2 cups grated pizza cheese
425g can tuna in oil, drained, flaked
Mixed salad leaves, to serve
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
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Meanwhile, melt butter in a stockpot over a medium heat. Add onion and celery. Cook, stirring occasionally, until soft. Add simmer soup. Cook, stirring for 30 seconds.
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Gradually add milk to pot, stirring until combined. Bring to boil. Gently boil, stirring for 1 minute. Remove from heat.
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Add pasta, capsicum, corn and half the cheese. Season with salt and pepper. Stir until well combined. Gently stir through tuna. Transfer to a greased, large ovenproof dish (10-cup capacity). Sprinkle with remaining cheese.
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Cook in a very hot oven (220C) for about 12 minutes, or until cheese is golden brown. Remove from heat.
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Serve with salad leaves.
TIP! Any short-shaped pasta can be used. If you prefer a strong curry flavour, add 1 tablespoon curry powder with the simmer soup.
