Ingredients
Method
- Add butter, oil, chilli flakes, oregano seasoning, garlic, capsicum, mushroom, raw pasta, red pasta sauce, salt, pepper and sugar to a 7-inch round air fryer-friendly pan and mix.
- Add water and mix lightly, ensuring the pasta is submerged.
- Wrap the pan securely with aluminium foil, covering the base as well.
- Bake at 180C for 45 minutes. Uncover the foil, mix well, and if dry, add 2-3 tablespoons of water.
- Sprinkle cheese and chopped basil on top and bake at 200C for 3-4 minutes or until the cheese melts. Serve immediately!
Notes
- For optimal texture, ensure your raw fusilli pasta is fully submerged in the liquid before baking. If it's not, gently press it down or add a tiny splash more water.
- To achieve that perfect golden-brown, bubbly cheese topping, ensure your air fryer is preheated to 200°C (390°F) for the final melting step. Keep a close eye on it to prevent burning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or air fryer until warmed through, adding a splash of water if it seems dry. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve that perfect golden-brown, bubbly cheese topping, ensure your air fryer is preheated to 200°C (390°F) for the final melting step. Keep a close eye on it to prevent burning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or air fryer until warmed through, adding a splash of water if it seems dry. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.