A packet (around 500 grams) of pasta, finely chopped carrots, capsicum, green peas, coriander leaves, a few spinach leaves, cheddar cheese cubes, grated mortadella cheese and around a dozen kofta meatballs.
Boil the pasta and keep aside.
In a dish, mix 250 grams minced mutton, salt, pepper, a few coriander leaves, half teaspoon curry powder, half teaspoon chilli flakes and a pinch of garam masala and turn into small balls. Boil these for 15 minutes and keep aside as well. Take a deep pan, put in the carrots, peas, spinach and capsicum, add two tablespoons oil and fry for a couple of minutes. Then add the pasta and stir for five minutes. Add two cheddar cheese cubes and the meatballs. Cover for five minutes and remove from heat.
Pour the mixture into a glass baking dish, sprinkle some mortedella cheese and put in oven for five minutes on high heat.
The kofta and cheese pasta is ready.