Spicy Baked Pasta

There are many ways to eating pasta. But when it comes to my house, baked pasta is one of the favourites. I make a spicy Indian chicken mixture and spread it over the pasta and top with some grated mozzarella cheese. Yummmmm!



500g boneless chicken

2 large onions, chopped

1 green chili

4 tbsp tomato paste

2 tbsp ginger garlic paste

1 tsp red chili powder

2 tbsp schezwan sauce

2 tbsp chopped coriander leaves

2 tbsp oil

3 cups bechamal sauce ( This preparation can be found here)

300g pasta

100g mozzarella cheese, grated



Cook chicken in a pressure cooker for 2 whistles. Shred to pieces.

Heat oil in a pan and add the chopped onions. Fry until transparent. Add ginger garlic paste and sauté for 2 mins.

Add tomato paste, red chili powder, schezwan sauce and stir well.


Add chicken and required salt and mix well. Add chopped coriander leaves and set aside.

Boil 1 l water in a vessel. Add 1 tsp salt. Add the pasta and cook till soft. Drain and keep aside.

Now prepare the sauce as mentioned here.

Mix the pasta in the sauce.

Take a baking tray or a casserole and arrange a layer of pasta on it. Next spread a layer of the chicken mixture. Top it with grated mozzarella cheese.


Bake in a preheated oven for 2-3 minutes or till the cheese melts.

Serve hot.



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