Serves
4
Prep Time
5 minutes
Cooking Time
30 minutes
Ingredients
- 250g macaroni pasta
- 490g jar Leggo’s Carbonara Pasta Sauce
- 420g can Edgell Corn Kernels, drained
- 415g can John West Pink Salmon, drained, bones removed and flaked
- ½ cup shredded parmesan cheese
- ½ cup fresh breadcrumbs
Leggo's Sauce for Carbonara with Cream, Onion & Cheese 490g
Corn Kernels
John West Wild Alaskan Pink Salmon 415g
Method
STEP 1Cook macaroni in a saucepan of boiling water until al dente. Drain, reserving ½ cup pasta cooking water and return pasta to saucepan.
STEP 2
Stir through Leggo’s Pasta Sauce, reserved water, Edgell Corn Kernels and John West Pink Salmon. Season to taste. Spoon into a square 24cm x 24cm baking dish.
STEP 3
Sprinkle with combined parmesan and breadcrumbs. Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.
Tips
For an extra cheesy mac ‘n’ cheese, mix ½ a cup of tasty cheese with combined parmesan and breadcrumbs in STEP 3 before baking.
Leggo's Sauce for Carbonara with Cream, Onion & Cheese 490g
Corn Kernels