# What you'll need:
→ Pasta
01 - 300 g (10.5 oz) penne or fusilli pasta
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 1 cup (150 g) frozen peas
05 - 1 bell pepper, diced
→ Protein
06 - 250 g (9 oz) chicken breast or thigh, diced (optional; substitute with tofu for vegetarian)
→ Sauce
07 - 2 tbsp vegetable oil
08 - 2 tbsp all-purpose flour
09 - 2 tbsp Japanese curry powder
10 - 2 cups (480 ml) chicken or vegetable broth
11 - 1 tbsp soy sauce
12 - 1 tbsp ketchup
13 - 1 tsp honey
14 - 120 ml (1/2 cup) milk or cream
15 - Salt and pepper, to taste
→ Topping
16 - 100 g (1 cup) shredded mozzarella cheese
17 - 2 tbsp panko breadcrumbs
# Method:
01 - Preheat the oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13-inch) baking dish.
02 - Cook the pasta in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, heat the oil over medium heat. Add onion and sauté for 2 minutes until translucent. Add carrots, bell pepper, and chicken (if using). Cook for 5–6 minutes, stirring occasionally, until chicken is browned and vegetables begin to soften.
04 - Sprinkle flour and curry powder over the mixture. Stir and cook for 1 minute.
05 - Gradually add broth, stirring constantly to avoid lumps. Add soy sauce, ketchup, and honey. Simmer for 5 minutes until thickened.
06 - Stir in peas and milk or cream. Simmer for another 2 minutes. Season with salt and pepper to taste.
07 - Combine the pasta and curry sauce mixture, then transfer to the prepared baking dish.
08 - Sprinkle mozzarella cheese and panko evenly over the top.
09 - Bake for 18–20 minutes, or until the top is golden and bubbly.
10 - Let rest for 5 minutes before serving.
