Creamy, saucy, and loaded with all the right spices. This cheesy shell pasta is the ultimate comfort

Ingredients Shell pasta: 1 cup (boiled) Oil: 1-2 tablespoons Onion: 1 small (chopped) Garlic paste: 1 teaspoon Vegetables: Tomatoes, carrots, capsicum (bell pepper), and green chilies (all chopped) Chicken stock: 1/2 cup Soy sauce: 1 tablespoon Vinegar: 1 teaspoon Chili sauce: 1 tablespoon Salt: To taste Black pepper: 1/2teaspoon Paprika: 1/2 teaspoon Oregano: 1/2 teaspoon Chili flakes: 1 teaspoon (plus extra for topping) Tomato ketchup: 2 tablespoons Milk: 1/4 cup Cheese slices: 2 Fresh coriander: Chopped for garnishing Step-by-Step Recipe Boil the Pasta: Boil the shell pasta in salted water until tender, then drain and set aside. Sauté Aromatics: Heat oil in a pan, add the chopped small onion, and fry until translucent. Stir in the garlic paste and sauté for a minute. Add Vegetables: Toss in the chopped tomatoes, carrots, capsicum, and green chilies. Sauté the mixture for a few minutes until the vegetables soften slightly. Build the Sauce Base: Pour in the chicken stock, followed by soy sauce, vinegar, and chili sauce. Season with salt, black pepper, paprika, oregano, and chili flakes. Mix everything well. Add Ketchup and Milk: Stir in the tomato ketchup, then pour in a splash of milk. Let the mixture simmer for a couple of minutes until it thickens slightly. Combine Pasta: Add the boiled shell pasta to the pan and toss well to coat it evenly in the flavorful sauce. Melt the Cheese: Place two cheese slices on top of the pasta. Sprinkle a pinch of chili flakes, black pepper, and fresh coriander, then cover the pan with a lid. Serve: Once the cheese melts completely, mix it into the pasta for a rich, creamy texture and serve hot.