200g Pasta Roma Pasta, boiled
1 tbsp butter
1 onion, finely chopped
1 large celery stalk, trimmed, finely chopped
1 tbsp plain flour
2 cups milk
2/3 cup cheddar cheese, grated
100g can tuna
Zest of a lime
1 tsp MA’s Chicken Stock Powder
1 capsicum, chopped
Fresh bread crumbs of 2 slices
Boil pasta and drain.Heat oil in a pan and saute onion, capsicum and celery.
In another pan make white sauce with chicken stock powder.
Mix the sauted mixture with the white sauce.Stir through tuna, pasta and 1/2 of cheese and lime zest.
Place in individual cups.
Mix the bread crumbs and rest of the cheese and sprinkle over the cups and bake until bread crumbs get lightly browned in color.