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creamy paneer tikka pasta bake on a white plate, featuring golden-brown grilled paneer cubes atop swirls of fusilli coated in a rich, spiced orange tikka sauce, garnished with fresh green coriander leaves, set on a light wooden table
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Creamy Paneer Tikka Pasta Bake | Indo-Italian Fusion Recipe

Creamy Paneer Tikka Pasta Bake is a delicious Indo-Italian fusion recipe that combines two much-loved favourites—smoky Paneer Tikka and creamy baked pasta. Soft paneer cubes are marinated in a flavourful yoghurt and Indian spice mixture, lightly roasted, and then tossed with perfectly cooked pasta in a rich tomato and cream sauce. Finished with a generous layer of mozzarella cheese and baked until golden, this comforting dish offers the best of both cuisines in every bite.
Course Main Course, Diet: Vegetarian Dish
Cuisine Indian Fusion, Italian Fusion
Keyword Baked Paneer Pasta, Cheesy Paneer Pasta Bake, Creamy Baked Pasta Recipe, Creamy Paneer Pasta Bake, Indian Fusion Pasta Recipe, Indo Italian Fusion Recipe, Paneer Pasta Recipe, Paneer Tikka Pasta Bake, Paneer Tikka Pasta Recipe, Vegetarian Pasta Bake
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 People
Calories 520kcal
Author Madhu Savara

Equipment

  • Paneer Tikka Pasta Bake:Large mixing bowlLarge non-stick frying pan or wokMedium saucepan (for boiling the pasta)Blender or mixer grinder (for preparing the cashew paste)2-litre oven-safe baking dish, lightly greasedWooden spoon or silicone spatulaColander (for draining the pasta)Measuring cups and measuring spoons

Ingredients

  • For the Paneer Marinade
  • 400 g paneer cut into 2 cm cubes
  • 150 g thick Greek yoghurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon Kashmiri red chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • Juice of 1 lemon
  • 1 teaspoon salt or to taste
  • For the Pasta and Sauce
  • 300 g fusilli pasta
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion finely chopped
  • 2 medium tomatoes pureed
  • 1 green bell pepper diced
  • 100 ml fresh cream
  • 50 g cashew nuts soaked and blended into a smooth paste
  • 1 teaspoon cumin seeds
  • 2 green chillies slit lengthwise
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh coriander leaves finely chopped, for garnish
  • For the Topping
  • 200 g mozzarella cheese grated
  • 50 g breadcrumbs optional

Instructions

  • Preparation Summary
  • Marinate the paneer with yoghurt, spices, and lemon juice.
  • Cook the pasta until al dente and drain.
  • Prepare the creamy paneer tikka sauce.
  • Combine the pasta with the sauce and transfer to a baking dish.
  • Top with mozzarella cheese, bake until golden, and serve hot.
  • How to Make Creamy Paneer Tikka Pasta Bake
  • Step 1: Marinate the Paneer
  • In a large mixing bowl, combine the Greek yoghurt, ginger-garlic paste, Kashmiri red chilli powder, garam masala, turmeric powder, lemon juice, and salt. Mix well until smooth. Add the paneer cubes and coat them evenly with the marinade. Cover and set aside for 10–15 minutes.
  • Step 2: Cook the Pasta
  • Bring a large saucepan of salted water to a boil. Add the fusilli pasta and cook until al dente, following the cooking time mentioned on the packet. Drain the pasta in a colander and toss it with a little oil to prevent sticking. Keep aside.
  • Step 3: Prepare the Paneer Tikka Sauce
  • Heat the vegetable oil or ghee in a large frying pan over medium heat. Add the cumin seeds and allow them to splutter. Add the chopped onion and sauté for 4–5 minutes until lightly golden.
  • Add the slit green chillies and diced bell pepper. Cook for another 2 minutes.
  • Stir in the tomato puree and cashew paste. Season with salt and black pepper, then cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Add the marinated paneer along with the remaining marinade. Pour in the fresh cream and mix gently. Reduce the heat to low and simmer for 5–7 minutes, allowing the flavours to blend and the sauce to become creamy. Taste and adjust the seasoning if required.
  • Step 4: Assemble the Pasta Bake
  • Preheat the oven to 200°C.
  • Add the cooked pasta to the paneer tikka sauce and mix gently until the pasta is evenly coated.
  • Transfer the mixture to a lightly greased 2-litre oven-safe baking dish. Spread it evenly and sprinkle the grated mozzarella cheese over the top. If using, scatter the breadcrumbs evenly over the cheese.
  • Step 5: Bake and Serve
  • Bake for 15–18 minutes, or until the cheese has melted and turned lightly golden.
  • Remove the baking dish from the oven and allow it to rest for 5 minutes before serving.
  • Garnish with freshly chopped coriander leaves and serve hot with garlic bread, a fresh green salad, cucumber raita, or garlic naan.

Notes

Tips and Variations:

Madhu Savara’s Tips

  • Marinate the paneer for at least 15–20 minutes to allow the flavours to develop. If time permits, refrigerate it for up to 2 hours for even better results.
  • Cook the pasta only until al dente, as it will continue to cook while baking.
  • Lightly grill or pan-sear the marinated paneer before adding it to the sauce for a delicious smoky flavour.
  • Use freshly grated mozzarella for a smoother melt and an even golden topping.
  • Allow the pasta bake to rest for 5 minutes after baking. This helps the sauce settle and makes serving easier.

Recipe Variations

  • Vegan Version: Replace paneer with extra-firm tofu, use dairy-free yoghurt, plant-based cooking cream, and vegan mozzarella cheese.
  • Extra Spicy: Increase the green chillies or add a pinch of red chilli flakes for additional heat.
  • More Vegetables: Add mushrooms, sweet corn, spinach, broccoli, or coloured bell peppers for extra flavour and texture.
  • Make It Ahead: Assemble the pasta bake a few hours in advance, refrigerate it, and bake just before serving.
  • Healthier Option: Use whole wheat pasta and reduce the quantity of cheese for a lighter version.