MAGGI Rustic Italian
Product Information
Feature MAGGI Rustic Italian at your next Family dinner. MAGGI Recipe Bases make it easy to create healthy, balanced meals that taste great for you and your family.
At MAGGI, we are always working to improve the taste, health and nutrition of our products. Be sure to balance your meal by filling half your plate with vegetables and salad. If you like this product, why not try one of the other MAGGI Recipe Bases.
Product Ingredient
Ingredients:
Water, Sugar, Salt, Vegetable Oil, Vinegar, Tomato Powder, Corn Starch, Herbs (Basil, Oregano, Parsley), Garlic, Onion, White Pepper.
May Contain Milk, Fish, Mustard, Sesame, Soy, and Other Gluten Containing Ingredients.
Product does not contain Fish as an ingredient.
More Information
Product Nutrition
| Average Quantity Per Serve | Average Quantity Per 100g | Av. Qty Per Serve ^As Prepared for Tomato & Oregano Meatballs | Av. Qty Per Serve ^As Prepared for Baked Chicken & Tomato Risotto | Av. Qty Per Serve ^As Prepared for Pumpkin, Spinach & Tomato Zoodles | |
| Energy | 175 kJ | 575 kJ | 1780 kJ | 1555 kJ | 865 kJ |
| Protein | LESS THAN 1 g | LESS THAN 1 g | 37.4 g | 30.2 g | 9.5 g |
| Fat-total | 1.6 g | 5.3 g | 10.5 g | 11.5 g | 5.2 g |
| - Saturated | LESS THAN 1 g | LESS THAN 1 g | 2.9 g | 3.6 g | LESS THAN 1 g |
| Carbohydrate | 6.1 g | 20.4 g | 39.5 g | 34.9 g | 27.2 g |
| - Sugars | 4.7 g | 15.8 g | 11.2 g | 14.2 g | 16.0 g |
| Dietary Fibre | LESS THAN 1 g | 1.5 g | 4.7 g | 4.5 g | 8.5 g |
| Sodium | 675 mg | 2245 mg | 845 mg | 850 mg | 820 mg |
Product Allergen
| Milk |
yes
|
May contain |
| Fish |
yes
|
May contain |
| Mustard |
yes
|
May contain |
| Sesame |
yes
|
May contain |
| Soy |
yes
|
May contain |
| Other Gluten Containing Ingredients |
yes
|
May contain |
Yes - according to the recipe with the addition
No - according to the recipe without the addition
n / a - no information
Preparation
TOMATO & OREGANO MEATBALLS
Serves: 4 | Preparation time: 15 Minutes | Cooking time: 20 Minutes
SIMPLY ADD:
- 500g lean beef mince
- 1 egg, beaten
- 1/2 cup (35g) breadcrumbs
- 1 medium (150g) onion, chopped finely
- 400g canned chopped tomatoes
- ¼ cup (60mL) red wine
- 2 cups (340g) cooked pasta
GET COOKING
- Mix together mince, egg and breadcrumbs, shape into 16 balls, each approximately 2.5cm in diameter.
- Heat 2 tsp oil in pan, brown meatballs, add onion, cook 2 minutes.
- Add combined tomatoes, ¼ cup (60mL) red wine, ¼ cup (60mL) water and MAGGI 3 ways – Rustic Italian Base. Bring to boil; cover and simmer 10 minutes or until meatballs are cooked through; stir occasionally. Serve over cooked pasta.
BAKED CHICKEN & TOMATO RISOTTO
Serves: 4 | Preparation time: 10 Minutes | Cooking time: 45 Minutes
SIMPLY ADD:
- 500g chicken thigh fillets, fat trimmed and diced
- 1(150g) onion, chopped roughly
- 1 (120g) zucchini, chopped roughly
- 200g pumpkin, diced finely
- 1 ½ cups arborio rice
- 400g can diced tomatoes
- 1/3 cup shaved parmesan
GET COOKING
- Preheat oven to 180°C/160°C. Lightly grease a 3-litre ovenproof dish.
- Heat 1 tsp olive oil in a large frying pan on high. Cook chicken and onion for 5 minutes or until browned. Add zucchini and pumpkin; cook for a further 5 minutes.
- Add rice to pan, stirring to coat. Transfer to dish and stir in 400g can diced tomatoes and combined MAGGI 3 ways – Rustic Italian Base and 3 cups (750mL) water. Bake for 40-45 mins, stirring every 10 mins or until chicken is cooked through and rice is al dente. Serve topped with shaved parmesan.
PUMPKIN, SPINACH & TOMATO ZOODLES
Serves: 4 | Preparation time: 10 Minutes | Cooking time: 25 Minutes
SIMPLY ADD:
- 2 tsp vegetable oil
- 200g pumpkin, diced
- 1 medium (150g) onion, sliced
- 400g can lentils, drained and rinsed
- 400g can crushed tomatoes
- 2 x 250g pkts zucchini noodles
- 120g baby spinach
GET COOKING
- Heat a large frying pan with oil. Add pumpkin and onion; cook on low heat for 10 minutes or until softened. Add lentils, tomatoes, MAGGI 3 ways – Rustic Italian Base and 1/3 cup (80mL) water to pan. Cook for 10 minutes or until thickened.
- Meanwhile, cook zucchini spaghetti following packet directions. Drain. Add to sauce with baby spinach. Gently toss until baby spinach has wilted. Serve.