- 2 cups Macaroni
- 1 cup Mozzarella Cheese shredded
- 4 tbsp Olive oil
- 1/4 cup Onion finely chopped
- 1 cup Tomato chapped
- 1/2 tsp Ginger garlic paste
- 1/2 tsp Pepper powder
- 1 tsp Paprika powder
- 2 tbsp Fresh Parsley chopped / Coriander chopped
- 1 tsp Seasoning dry herbs (oregano, rosemary, savory, dill seeds and parsley)
- Salt to taste
Method:
- Boil water in a large vessel. When the water is boiling hot add the macaroni and little salt.
- Cook until soft. Strain the water and run cold water on macaroni and keep aside.
- Preheat the oven 375 F.
- Spray or apply oil on a baking tray and keep aside.
- Heat a kadai or wok, add oil, add onion, ginger garlic paste and pepper powder.
- Fry well until onions are golden brown, now add tomatoes and fry well.
- When oil leaves the sides, add paprika powder, salt and dry herbs. Stir well.
- Add 1/4 cup of water, and allow to boil.
- Now add the cooked macaroni and keep stirring.
- Now remove the kadai from heat and keep aside.
- Add 1/4 cup of cheese to the macaroni and mix well.
- The cheese will start melting due to the heat.
- Transfer this to the baking tray. Spread evenly with a spatula.
- Now sprinkle remaining cheese on top of the macaroni.
- Place the tray in the oven. Bake for 6 mins, until the bubbles start forming on the surface.
- Now switch the oven to Broil mode.
- Broil for 3 mins or until the cheese has turned to golden brown color.
- Remove from oven and rest it for 5 minutes.
- Now take a knife and cut into pieces.
- With a flat spatula remove each piece and serve on a plate.
- Garnish with parsley and serve hot.
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