Japanese Curry Pasta Bake

A fusion dish combining the rich, savory flavors of Japanese curry with creamy pasta, baked to golden perfection for a comforting meal.

The first time I made this Japanese Curry Pasta Bake, my family was surprised by the unique fusion of flavors. It quickly became one of our favorite dishes for cool evenings.

Ingredients

• Pasta: 300 g (10.5 oz) penne or fusilli pasta
• Vegetables: 1 medium onion, diced, 2 medium carrots, diced, 1 cup (150 g) frozen peas, 1 bell pepper, diced
• Protein: 250 g (9 oz) chicken breast or thigh, diced (optional: substitute with tofu for vegetarian)
• Sauce: 2 tbsp vegetable oil, 2 tbsp all-purpose flour, 2 tbsp Japanese curry powder, 2 cups (480 ml) chicken or vegetable broth, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tsp honey, 120 ml (1/2 cup) milk or cream, Salt and pepper, to taste
• Topping: 100 g (1 cup) shredded mozzarella cheese, 2 tbsp panko breadcrumbs

Instructions

Prepare Oven and Dish:

Preheat the oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13-inch) baking dish.

Cook Pasta:

Cook the pasta in salted boiling water until just al dente. Drain and set aside.

Cook Vegetables and Protein:

In a large skillet, heat oil over medium heat. Add onion and sauté for 2 minutes until translucent. Add carrots, bell pepper, and chicken (if using). Cook for 5 to 6 minutes, stirring occasionally, until chicken is browned and vegetables begin to soften.

Add Flour and Curry Powder:

Sprinkle flour and curry powder over the mixture. Stir and cook for 1 minute.

Create Sauce:

Gradually add broth, stirring constantly to avoid lumps. Add soy sauce, ketchup, and honey. Simmer for 5 minutes until thickened.

Finish Sauce:

Stir in peas and milk or cream. Simmer for another 2 minutes. Season with salt and pepper to taste.

Combine and Assemble:

Combine the pasta and curry sauce mixture, then transfer to the prepared baking dish.

Add Topping:

Sprinkle mozzarella cheese and panko evenly over the top.

Bake:

Bake for 18 to 20 minutes, or until the top is golden and bubbly.

Rest and Serve:

Let rest for 5 minutes before serving.

Save

Sharing this dish with my kids, I noticed everyone always asks for seconds and the leftovers rarely last beyond the next day.

Required Tools

Large pot, large skillet, baking dish (9x13-inch), cutting board and knife, wooden spoon

Allergen Information

Contains wheat (pasta, flour, panko), milk (cheese, milk/cream), soy (soy sauce). May contain egg (in some pasta) and gluten (pasta, panko, flour)

Nutritional Information

Per serving: 520 calories, 17 g fat, 64 g carbohydrates, 27 g protein

Save

Enjoy this Japanese Curry Pasta Bake fresh from the oven with a crisp green salad. It makes a cozy, crowd-pleasing meal every time.

Recipe FAQ

→ Can I use other pasta types?

Yes, penne, fusilli, or similar short pasta work best to hold the curry sauce and bake evenly.

→ How do I make it vegetarian?

Omit chicken and use extra vegetables or tofu for a hearty, meat-free version with all the same bold flavors.

→ Are there cheese alternatives?

Cheddar and gouda make delicious substitutes or blends for a richer, more varied topping flavor.

→ Can I add more spice?

Absolutely! Add cayenne or chili flakes to the curry sauce for an extra kick tailored to your taste.

→ What sides go well with this dish?

A crisp green salad or steamed vegetables pair well, balancing the richness of the bake.

→ Does this contain common allergens?

Yes, wheat, dairy, and soy are present. Always review ingredient labels for specific dietary needs.