Stuffed Paneer Big Shell Pasta


    For the sauce –
    1 tbsp olive oil
    1 tsp garlic chopped
    4 tomatoes chopped
    4 tbsp tomato puree
    8-10 basil leaves
    salt to taste
    ½ tsp sugar
    ¼ tsp crushed black pepper
    For the filling –
    ! tbsp olive oil
    1 tsp garlic, chopped
    150 gms panner crumbled
    150 gms blanched spinach leaves
    50 gms mozzarella cheese
    2 pinches nutmeg powder
    salt to taste
    ¼ tsp pepper powder
    1 tbsp cream
    For the pasta –
    20 big shell pasta
    50 gms parmesan cheese
    12 bread roundels
    For the garnish –
    diced tomatoes
    1 parsley spring

preparation method

1. Boil the pasta till al dente and strain and keep aside.
2. Roughly chop the tomatoes and put them in the blender, add in roughly torn in basil leaves, garlic and blend till smooth.
3. Heat pan, add the blended mixture to the pan, add in the tomato puree, stir and cook on low flame, add in salt, sugar and pepper powder.
4. In another bowl, take the blanched and chopped spinach, crumbled paneer mix.
5. In another pan, heat oil, add chopped garlic and sauté, once done add in the palak mixture, salt, black pepper powder and stir, add in nutmeg powder, cream and mix well.
6. Turn of the flame of the mixture, once let it cool down a bit and then add in the grated mozzarella cheese and mix.
7. Take the shells, fill in the stuffing with a spoon and keep them on a plate.
8. Once the sauce is cooked, turn off the flame and keep aside.
9. Toast the bread roundels, and apply some of the prepared tomato sauce and keep on a plate.
10. Take the stuffed pasta shell and place them on top of the bread and sprinkle the parmesan cheese on the shells.
11. Keep it in the oven to bake for about 8-10 mins so that the cheese melts.
12. Garnish with the diced tomatoes and parsley spring and serve.

Serving Suggestions

    Serve 4
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By: Chef Rakesh Sethi

Show: Tea Time hosted by Chef Rakesh Sethi

Prep:45 Min Cook: less than 15 min

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