Ingredients:

Macaroni, boiled 2 teacups
Boneless chicken tikka, cooked 1/2 kg
Hot chili sauce 3 tbsp
Spring onions, finely chopped 6
Capsicums, finely chopped 4 medium
Garlic paste 1 1/2 tsp
Oregano 1/4 tsp
Oil 2 1/2 tbsp
Salt to taste

Cheese filling
Capsicums, finely chopped 2 large
Tomatoes, finely chopped 2 medium
Green chillies, finely chopped 6
Mozzarella cheese, grated 1 1/2 teacups
Black pepper powder 1/2 tsp
Salt to taste

Cheese and Corn White Sauce
Butter 2 1/2 tbsp
White flour 1 1/2 tbsp
Milk, cold 2 1/2 glass
Boiled corn 1 cup
Mozzarella cheese, grated 1/2 cup
Salt to taste

Method:

* Preheat oven to 180°C.
* Creamy Pasta: In a saucepan heat oil and fry garlic paste and oregano together on low heat. Add vegetables and chili sauce, mix well for a minute on high heat. Add chicken pieces and boiled macaroni mix well. Cook till heated through and set aside.
* Cheese Filling: Mix all ingredients of cheese filling in a bowl and set aside.
* Cheese and Corn White Sauce: Heat butter in a saucepan. Add flour and stir on low heat for a few seconds, then add milk, stirring all the time. Add salt, cheese and corn, mix well. Simmer on low heat stirring continuously, till it becomes thick. Remove from heat and set aside.
Grease a large oven proof dish. Spread a layer of pasta, put a layer of cheese filling on it, finally add cheese and corn white sauce on top. Sprinkle some hot chili sauce on it. Bake in preheated oven at 180°C for 35-45 minutes.
* Alternatively use two small baking dishes.

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