Ingredients
- 250 gr conchiglie / pasta shells
- 3 tbsp happy soy oil soya oil
- 2 cloves garlic, minced
- 50gr onion, chopped
- 175 ml vegetable broth
- 5 tbsp Indofood tomato sauce
- 2 sheets Bay leaf
- 2 tsp dried oregano leaves
- 1 tsp sugar
- 1/2 tsp black pepper / black pepper, powder
- 1 tsp salt
- 1 piece green pepper, cut into small squares
- 1 piece red bell pepper, cut into small squares
- 200 gr canned tuna, coarse flakes
- 1 tsp lemon juice
- 1 tsp leaf parsley, chopped for topping
- 50 ounces cheddar cheese, grated
Cooking Steps
- Boil pasta in 1.5 liters of water which has been added a pinch of salt until cooked medium (al dente), remove and drain. Set aside.
- Heat Happy Soya Oil soya oil, saute garlic and onion until scented. Add the broth, Indofood tomato sauce, bay leaf oregano, sugar, black pepper and salt. Seasoning mix until blended.
- Add green pepper, red pepper, tuna, boiled pasta, lemon juice and chopped parsley. Stir well. Lift.
- Put the pasta dough in a heat resistant dish, sprinkle with cheddar cheese that has been shredded. Roasted briefly in a hot oven until the cheese yellowish. Remove and serve warm.
