Stuffed Paneer Big Shell Pasta

Stuffed Paneer Big Shell Pasta

From   Tea Time

Prep: 35 minutes

Cook: 25 minutes

Method: Moderate

Course: Starter

Type: Oriental

Large shell pasta stuffed with spinach-cottage cheese mixture and served on bread roundels with tomato sauce


  • Big shell pasta, boiled till al dante 12
  • Tomato sauce
  • Big red tomatoes, chopped 4
  • Fresh basi leaves 8 to 10
  • Garlic, chopped 1 tsp
  • Readymade tomato puree 4 tbsps
  • Sugar ½ tsp
  • Salt to taste
  • White pepper powder to taste
  • Filling
  • Spinach, blanched and chopped 150 gms
  • Cottage cheese (paneer) 150 gms
  • Olive oil 1 tbsp
  • Garlic, finely chopped 1 tsp
  • Salt to taste
  • Black peppercorns, crushed ¼ tsp
  • Nutmeg powder 2 pinches
  • Fresh cream 1 tbsp
  • Mozzarella cheese 50 gms
  • To serve
  • Bread roundels, toasted 12
  • Parmesan cheese powder as required
  • Small pieces of tomato 12 to garnish
  • Fresh curly parsley 2 sprigs to garnish


  • Roughly chop the tomatoes, put them in a blender jar. Tear the basil leaves and add to the tomatoes. Add garlic and blend coarsely.
  • Pour it into a non-stick pan, add tomato puree, mix and cook on medium heat. Add sugar, salt and white pepper powder, mix and cook till the sauce thickens.
  • Take spinach in a bowl, crumble the cottage cheese and add.
  • Heat olive oil in another non-stick pan, add garlic and saute till lightly coloured. Add spinach and cottage cheese mixture and mix. Add salt and crushed black peppercorns and mix well.
  • Add nutmeg powder and fresh cream and mix well. Switch off the heat and let the mixture cool slightly.
  • Grate mozzarella cheese into this pan and mix well.
  • Preheat oven to 180ºC.
  • Stuff the pasta shells with this spinach-cottage cheese mixture and keep on a plate.
  • Arrange the toasted bread roundels on an ovenproof platter, apply some prepared tomato sauce over them, keep 1 stuffed shell pasta on each roundel.
  • Grate a little more mozzarella cheese over each shell pasta and sprinkle a little parmesan cheese powder over them.
  • Keep the plate in the preheated oven and bake for 8-10 minutes or till the cheese melts.
  • Bring the plate out of the oven and garnish each shell pasta with a piece of tomato. Keep a couple of curly parsley sprigs on the plate and serve it immediately.