# Components:
→ Pasta
01 - 10.5 oz penne or fusilli pasta
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 1 cup frozen peas
05 - 1 bell pepper, diced
→ Protein
06 - 9 oz chicken breast or thigh, diced (optional; substitute with cubed tofu for vegetarian)
→ Sauce
07 - 2 tablespoons vegetable oil
08 - 2 tablespoons all-purpose flour
09 - 2 tablespoons Japanese curry powder
10 - 2 cups chicken or vegetable broth
11 - 1 tablespoon soy sauce
12 - 1 tablespoon ketchup
13 - 1 teaspoon honey
14 - 1/2 cup milk or cream
15 - Salt and pepper, to taste
→ Topping
16 - 1 cup shredded mozzarella cheese
17 - 2 tablespoons panko breadcrumbs
# Directions:
01 - Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat oil in a large skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Add carrots, bell pepper, and chicken (if using), and cook for 5–6 minutes until chicken is browned and vegetables are softened.
04 - Sprinkle flour and curry powder over skillet contents. Stir and cook for 1 minute.
05 - Gradually pour in broth, stirring constantly to prevent lumps. Add soy sauce, ketchup, and honey. Simmer for 5 minutes until sauce thickens.
06 - Fold in frozen peas and milk or cream, simmering for 2 more minutes. Season to taste with salt and pepper.
07 - Combine drained pasta and curry mixture. Transfer into prepared baking dish and spread evenly.
08 - Sprinkle mozzarella cheese and panko breadcrumbs uniformly over top.
09 - Bake for 18–20 minutes until surface is golden brown and bubbling.
10 - Allow to rest for 5 minutes. Portion and serve.
