Savory Spaghetti and Rigatoni Bake with Sardines and Brussels Sprouts

50g spaghetti 50g rigatoni 1/2 carrot, diced 1/4 onion, finely chopped 1 small tomato, diced 1/4 cup canned Brussels sprouts, drained 1/2 slice cheese 1 egg 1 tbsp wheat flour 1 tbsp cornstarch (maicena) 1 tbsp ground oats 50 ml milk 50 ml water 1 tbsp condensed chicken soup 1 small sardine fillet, chopped 1 tsp tomato paste 1/2 tsp curry powder 1/4 tsp mustard Pinch of salt Pinch of pepper A few drops of vinegar 1 tsp butter 1/2 tsp oil 1 tsp ketchup 1 tsp barbecue sauce 1/2 tsp hot sauce 1/4 small chili (aji), finely chopped

A hearty baked pasta dish combining spaghetti and rigatoni with a creamy sauce enriched with sardines, Brussels sprouts, and a blend of spices. Finished with melted cheese and a tangy barbecue-ketchup drizzle, perfect for a comforting dinner for four.

Steps

1. Cook spaghetti and rigatoni in boiling salted water until al dente, drain and set aside. 2. In a bowl, whisk together flour, cornstarch, ground oats, milk, water, egg, mustard, curry powder, salt, and pepper to create a smooth batter. 3. In a skillet, heat oil and butter over medium heat. Sauté onion, carrot, tomato, chili, and chopped sardines until soft. 4. Add tomato paste, condensed chicken soup, and Brussels sprouts to the skillet. Stir well and cook for 3 minutes. 5. Combine the cooked pasta with the sautéed mixture and pour the batter over it, mixing gently. 6. Transfer the mixture to an air fryer-safe dish or skillet suitable for the air fryer. 7. Top with the slice of cheese. 8. Cook in the air fryer at 180°C (356°F) for 15-20 minutes until the top is golden and the batter is set. 9. Remove and let rest for 5 minutes. 10. Drizzle ketchup, barbecue sauce, and hot sauce blend on top before serving.