800 g Del Monte Elbow Macaroni, cooked
16 cloves garlic, crushed
1-1/3 cups corned beef
1 pouch Del Monte Sweet Style Spaghetti Sauce (1 kg)
16 pc eggs, lightly beaten
3 cups coarsely grated quickmelt cheese
Cook Del Monte Macaroni for 7 minutes (should not be fully cooked). Drain. Set aside. Saute garlic and corned beef for 5 minutes. Combine with cooked macaroni, spaghetti sauce, eggs and half of cheese. Season with salt and pepper to taste. Mix well. Divide mixture into four separate non-stick medium pans. Sprinkle remaining cheese on top of pasta mixture. Cover pans and simmer over low heat for 15 minutes or until set. Cut into wedges.
Makes 32 servings
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