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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish with a light coat of olive oil or cooking spray.

Step 2

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.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Combine the cooked spaghetti with the sauce, mixing thoroughly. Transfer the spaghetti mixture into the greased baking dish, spreading it out evenly.

Step 8

Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole.

Step 9

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.

Step 10

Garnish with fresh chopped cilantro before serving. Let cool for 5 minutes before dishing up.

Nutrition Facts

Serving size	1750.6 grams (1750.6g)

Amount per serving	% Daily Value*
Calories	2328

Total Fat 102.60g	132%
Saturated Fat 41.10g	206%
Polyunsaturated Fat 7.60g
Cholesterol 183mg	61%
Sodium 4681mg	204%
Total Carbohydrate 242.70g	88%
Dietary Fiber 37.90g	135%
Total Sugars 50.30g
Protein 114.70g	229%

Vitamin D 32IU	160%
Calcium 2194mg	169%
Iron 25mg	136%
Potassium 3082mg	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.

Source of Calories

Fat: 39.2%

Protein: 19.5%

Carbs: 41.3%