Save A fusion dish combining the rich, savory flavors of Japanese curry with creamy pasta, baked to golden perfection for a comforting meal.
This Japanese Curry Pasta Bake was born out of a craving for comfort food that mingles familiar flavors with something a little adventurous. The first time I baked it on a chilly weekend, it became an instant favorite & guaranteed requests for seconds.
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.
- Sauté 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, 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.
- Simmer Sauce:
- Gradually add broth, stirring constantly to avoid lumps. Add soy sauce, ketchup, and honey. Simmer for 5 minutes until thickened.
- Add Peas and Dairy:
- Stir in peas and milk or cream. Simmer for another 2 minutes. Season with salt and pepper to taste.
- Combine and Transfer:
- 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, or until the top is golden and bubbly.
- Rest:
- Let rest for 5 minutes before serving.
Save 
Save This is a dish my family gathers around when the weather cools, and it always sparks stories about travel, comfort, and favorite childhood flavors.
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). Always check all ingredient labels for specific allergens.
Nutritional Information
Per serving: 520 calories, 17 g total fat, 64 g carbohydrates, 27 g protein
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Save This Japanese Curry Pasta Bake is both easy to make and sure to impress. Enjoy bubbly cheese, tender pasta, and savory curry flavor in every bite.
Kitchen Guide
- → What type of pasta works best?
Penne or fusilli are ideal, as their shape holds the curry sauce and bakes well.
- → Can this be made vegetarian?
Yes, substitute chicken with tofu or simply use extra vegetables for a meat-free dish.
- → What cheese can I use besides mozzarella?
Cheddar and gouda make excellent alternatives for a richer, deeper flavor profile.
- → How can I add extra spice?
Add a pinch of cayenne or chili flakes to the sauce for a little more heat.
- → Is this dish suitable for meal prep?
Definitely. Prepare and assemble ahead, then bake when ready to serve for easy weeknight meals.
- → What sides pair well?
A fresh green salad or lightly pickled vegetables complement the creamy richness perfectly.
