Baked Pasta
A home-style recipe for Baked Pasta. Serves 4–5, ready in about 50 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 400 g pasta (penne or macaroni)
- 3 tbsp oil
- 1 tsp ginger-garlic paste
- 300 g boneless chicken, in small pieces
- 4 tomatoes, blended
- 2 tbsp ketchup
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chilli flakes
- 1 tsp dried oregano (optional)
- 2 cups (200 g) mozzarella or cheddar cheese, grated
Missing something?
- No pasta? Use macaroni or boiled spaghetti.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No cheese? Use skip it, or use cheese spread.
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
In the oven
- Heat the oven to 200°C. Boil the pasta in salted water for 2 minutes less than the packet says. Drain.
- Heat the oil and add the ginger-garlic paste and chicken. Cook for 5–6 minutes until the chicken turns white.
- Add the tomatoes, ketchup, salt, pepper, chilli flakes and oregano. Simmer for 8–10 minutes, until the chicken is cooked and the sauce is thick.
- Mix the pasta with the sauce and spread it in a baking dish. Cover with the cheese.
- Bake for 15–20 minutes, until the cheese is melted and golden in spots.
Tip: No oven? Mix the pasta into the sauce in the pan, cover with the cheese, put the lid on and leave on low heat for 5–7 minutes until the cheese melts.
In the air fryer (about 40 min)
- Mix boiled pasta with cooked chicken and tomato sauce in a small dish and cover with plenty of grated cheese.
- Air fry at 180°C for 10 to 12 minutes until golden.
Air fryer tip: Use a small tin or dish that fits the basket with a little room around it.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.