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)
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.