Hindu Spaghetti Casserole
Elevate your weeknight dinner routine with this bold and flavorful Hindu Spaghetti Casserole, a fusion comfort food that perfectly blends Italian and Indian-inspired cuisine. This hearty dish features tender spaghetti coated in a creamy, spiced tomato and coconut milk sauce, infused with aromatic garam masala, cumin, and turmeric for a tantalizing depth of flavor. Protein-rich lentils can be added for an extra boost of nutrition, while gooey melted mozzarella and nutty Parmesan cheese create a golden, irresistible crust that will have everyone coming back for seconds. With the added brightness of fresh cilantro, this baked spaghetti casserole is easy to prepare, taking just 45 minutes to go from pantry staples to family favorite. Ideal for busy weeknights or cozy gatherings, this unique casserole is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 4 minced Garlic cloves
- 2 teaspoons Garam masala
- 1.5 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 200 milliliters Coconut milk
- 200 grams Cooked lentils (optional, for protein)
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 200 grams, shredded Mozzarella cheese
- 50 grams, grated Parmesan cheese
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish with a light coat of olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, garam masala, ground cumin, and turmeric powder. Cook for an additional 1 minute to toast the spices and release their aroma.
Add the tomato paste and stir well to coat the onions and spices. Then, add the diced tomatoes (with their juices) and coconut milk, stirring to combine.
If using lentils, stir them into the sauce now. Let the mixture simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper.
Combine the cooked spaghetti with the sauce, mixing thoroughly. Transfer the spaghetti mixture into the greased baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Garnish with fresh chopped cilantro before serving. Let cool for 5 minutes before dishing up.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 50.3 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2194 mg | 169% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
