Baked Spaghetti

Spaghetti baked with chicken mince and mozzarella cheese. This recipe is from FoodFood TV channel

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Baked Spaghetti

Main Ingredients Spaghetti , Olive oil
Cuisine Fusion
Course Noodles and Pastas
Prep Time 21-25 minutes
Cook time 1-1.30 hour
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Baked Spaghetti

  • 200 grams Spaghetti boiled
  • 1 teaspoon tablespoon Olive oil
  • 1 Medium onion finely chopped
  • 2 Eggs
  • 150 grams Processed cheese grated
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1 tablespoon Ginger-garlic paste
  • 2 medium Tomatoes blanched and roughly chopped
  • 100 grams Chicken mince
  • 3 teaspoons Mixed dried herbs
  • 1 teaspoon Black peppercorns freshly ground
  • 1 Small green capsicum finely chopped
  • 100 grams Mozzarella cheese grated
  • for garnishing Been sprouts


  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

Calories 2115
Carbohydrates 181.8
Protein 124.1
Fat 98.4
Other Fiber Calcium-2253.9mg