SPICY PANEER STUFFED SHELLS
- Preparation Time:20 minutes
- Cooking Time:40 minutes
- Serves:6-8 people
Ingredients
2 tablespoons of olive oil
2 tablespoons of tomato paste
½ teaspoon chilli flakes
5 cloves of garlic, minced
1 red pepper, finely chopped
½ teaspoon dried oregano
⅓ cup finely chopped sun-dried tomato
1 cup pumpkin puree
1 cup whole milk
Salt and Pepper
1 pound of jumbo shells
1 cup ricotta
½ blocks of grated paneer
1 cup cheddar cheese
Chopped basil
¼ cup finely chopped sundried tomato
½ teaspoons chilli flakes
Salt and pepper
METHOD TO PREPARE
Preheat the oven to 350 F and lightly grease a 9 x 13-inch baking dish.
In a large nonstick skillet or saucepan, add olive oil and bring it to medium heat. Add the chili flakes and garlic and sauté for a minute.
Then add in the tomato paste and pumpkin puree, mix, and let it cook for a few minutes.
Add in the milk, oregano, and sundried tomatoes, and let it simmer and thicken a bit.
Season with salt and pepper and set aside.
While the sauce is cooking, bring a large pot of salted water to a boil. Add in the pasta and cook it to al dente according to package instructions.
In a small bowl, add ricotta cheese, paneer, cheddar cheese, sundried tomato, basil, chili flakes, salt, and pepper, and mix it.
Stuff the cooked shells with a tablespoon or two of the ricotta mixture.
Pour about a cup of the pumpkin sauce on the prepared tray. Arrange the stuffed shells on top, pour over the remaining sauce, and top with a mix of mozzarella and cheddar.
Bake for 20–25 minutes.
