Japanese Curry Pasta Bake by Saltsensitive

Ingredients

• 450g (1 lb) pasta (penne or rigatoni)
• 100g (3.5 oz) japanese curry roux blocks, chopped
• 2 cup chicken or vegetable broth
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 200°C (400°F).
2. Boil pasta in salted water for 2 minutes less than the package instructions; drain and set aside.
3. Heat oil in a pan over medium heat, add onion and garlic, and sauté for 5 minutes until translucent.
4. Pour in the broth and bring to a simmer, then whisk in the curry roux blocks until fully dissolved and the sauce thickens, about 5 minutes.
5. Combine the cooked pasta with the curry sauce in a baking dish, stirring until evenly coated.
6. Top with mozzarella cheese and panko breadcrumbs.
7. Bake for 10-15 minutes or until the cheese is bubbling and golden brown on top.