Ingredients:
Tomatoes 4
Capsicums 1
Onion 1
Green Chilies 2
Carrot (grated) ½
Garlic Paste ½ tsp
Tomato Paste ¼ cup
Salt ½ tsp
Sugar 1 tsp
Tandoori Masala 1 tbsp
Oregano 1 tsp
For Filling:
Mince ½ kg
Oil ¼ cup
Onions (chopped) 1 cup
Ginger Garlic Paste 1 tsp
Oregano 1 tsp
Sugar 1 tsp
Pasta (boiled) 3 cups
Red Pepper (crushed) 1 tsp heaped
Tomato Paste 2 tbsp
Salt 1 tsp
Black Pepper 1 tsp
Tomatoes (blended) 3
Coriander Leaves 2 tbsp
Green Chilies (chopped) 2
Cheddar Cheese (grated) ¾ cup
Mozzarella Cheese (grated) ¾ cup
Capsicum (chopped) 1
Sweet Corn ½ cup
Onion (chopped) ½ cup
Mushroom ½ cup
Method for sauce:
Blend 4 tomatoes, capsicum, green chilies, onion, grated carrot until it forms a smooth paste. Heat oil, add garlic paste with ¼ cup tomato paste and blended mixture with salt, sugar tandoori masala, oregano. Cok till the sauce thickens. Remove and keep it aside.
Method for Filling:
Heat oil, add onions and fry till it turns transparent, add ginger garlic paste, salt , pepper, crushed pepper, blended tomatoes and mince. Cook till mince is tender and done.
Now add tomato paste , green chilies, coriander, sugar, now add in all the vegetables and the sauce, Fold in boiled pasta.
Remove the content in a baking dish, cover it with both the cheese and cbake it for 15 minutes on 190 degree. Serve hot with garlic rolls