Save 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.
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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
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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.
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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.
