Pasta Casserole | Sanjeev Kapoor Khazana

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  • 3 cups boiled macaroni
  • 1 tablespoon olive oil
  • 250 grams boneless chicken breasts, cut into small cubes
  • 1 tablespoon chopped garlic
  • 1 medium onion, finely chopped
  • 1 cup tomato concasse
  • Crushed black peppercorns to taste
  • Salt to taste
  • 2-4 fresh rosemary sprigs
  • 1 cup white sauce
  • Fresh breadcrumbs as required
  • ¼ cup grated mozzarella cheese
  • Garlic bread for serving


  1.  Preheat oven to 180º C.
  2.  Heat olive oil in a non-stick pan. Add chicken cubes and sauté for 2 minutes. Transfer on a plate.
  3.  Heat the same non-stick pan. Add garlic and sauté till golden. Add onion and sauté till golden.
  4.  Add tomato concasse, mix and cook on high heat for 1-2 minutes. Add sautéed chicken, mix and cook for 1-2 minutes.
  5.  Add crushed peppercorns, salt and torn rosemary sprigs and mix. Add macaroni, mix and cook for 1 minute. Add some water, mix, cover and cook on low heat for 2 minutes.
  6.  Transfer the macaroni mixture into a square glass baking dish and pour white sauce on top. Spread with some breadcrumbs and cheese on top.
  7.  Put the dish into the preheated oven and bake for 10 minutes.
  8.  Serve hot with garlic bread.

Preparation Time: 10-15 minutes
Cooking Time: 20-25 minutes

Casserole recipes pasta

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