Baked Spaghetti

Ingredients 

• 200 grams spaghetti, boiled
• 1 teaspoon tablespoon olive oil
• 1 medium onion, finely chopped
• 2 eggs
• 150 grams processed cheese,grated
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, blanched and roughly chopped
• 100 grams chicken mince
• 3 teaspoons mixed dried herbs
• 1 Small green capsicum, finely chopped
• 100 grams mozzarella cheese, grated
• Been sprouts for garnishing

Method

1. Preheat oven at 200º C. Grease a tart tin with 1 tsp olive oil.
2. Heat 1 tbsp olive oil in a non-stick wok.
3. Put spaghetti into a bowl.
4. Add onion in the wok and saute for 2-3 minutes.
5. Break eggs and add to the spaghetti in the bowl and mix well. Add half the grated processed cheese and mix well. Add salt, black pepper powder and mix well.
6. Add ginger-garlic paste to the onion in the wok and mix well. Saute for 1-2 minutes. Add tomatoes, mix well and saute for 3-4 minutes
7. Transfer the spaghetti mixture into the tart tin. Place in the preheated oven and bake for 15-20 minutes.
8. Add chicken mince to the wok and mix well. Add dried mixed herbs and mix well. Add ¼ cup water, salt and pepper powder and mix well. Mash the tomato pieces with the back of the ladle and continue to cook.
9. Add capsicum and mix well. Cook till chicken is done and all the moisture evaporates. Switch off the heat and keep the pan covered for 2 minutes.
10. Remove the tart tin from the oven, put the chicken-tomato mixture over the spaghetti and spread it evenly. Sprinkle mozzarella cheese and the remaining processed cheese and bake further at 180º for 25-30 minutes.
11. Loosen the sides from the tin, invert on a serving platter, cut into wedges, garnish with bean sprouts and serve immediately.

Nutrition Info