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“This is a delightful pasta recipe by Sanjeev Kapoor from the Young Times magazine. I hope you enjoy it!”
1hr 20mins

Ingredients Nutrition


  1. Boil 5 cups of water in a large pot.
  2. Add pasta to it.
  3. Cook pasta for 5-7 minutes or till it is a la dente{or firm to touch and just about ready to eat}.
  4. Stir it gently.
  5. Drain the hot water out and refresh the pasta with cold water.
  6. Apply oil and keep aside.
  7. Heat oil in a non-stick pan.
  8. Add garlic and onion.
  9. Saute until the raw smell of the garlic is gone and the onion and garlic are golden brown in colour.
  10. Add red chillies, bell peppers, cumin and red chilli powders and the tomato puree.
  11. Stir well.
  12. Mix in salt to taste.
  13. Cook for 3 minutes and then remove from flame.
  14. Allow to cool completely.
  15. Add lemon juice and corriander leaves.
  16. Heat chilli-flavoured olive oil in another pan.
  17. Add zucchini and red, yellow and green bell peppers'.
  18. Add salt to taste.
  19. Stir-fry for 4 minutes.
  20. Add the boiled pasta, saute it and keep aside.
  21. Pre-heat your oven now to 180°C.
  22. Take a large baking dish.
  23. Spread salsa on it at the base.
  24. Crumble the tortilla chips and sprinkle them over the salsa.
  25. Spread pasta over this.
  26. Cover with the mozarella cheese.
  27. Place jalapeno peppers over the cheese layer.
  28. Bake in the pre-heated oven at 180C for 7 minutes or till the cheese melts completely.
  29. Serve hot.
  30. Enjoy!

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