Vegetarian Stuffed Jumbo Shells With Tomato Basil Sauce Recipe

About this recipe

A hearty and flavorful dinner featuring jumbo pasta shells stuffed with a creamy cheese mixture, topped with a rich tomato basil sauce. Perfect for vegetarians seeking a satisfying meal.

Ingredients

• 200 g Mother Dairy Paneer
• 10 pcs Eggee Provita+ White Protein Rich Eggs
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 1 pc (14 g) On1Y Basil Herbs
• 100 g Jk Jeera Powder / Cumin Powder
• 45 g On1Y Cinnamon Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Form small patties using paneer. Shape the paneer into 12 small, flat rounds and set aside.
3. 3. In a mixing bowl, combine 4 cups crumbled paneer, 2 eggs, 1/4 tsp cumin, 1/8 tsp cinnamon, and 1 tsp salt. Mix until well blended.
4. 4. Place each paneer patty in a greased baking dish.
5. 5. In a saucepan, heat 2 tbsp olive oil over medium heat. Add 2 chopped onions and sauté until translucent, about 5 minutes.
6. 6. Add 4 cups sun-dried tomatoes, 1 tsp basil, 1 tsp sugar, and 1 tsp pepper to the saucepan. Simmer for 10 minutes, stirring occasionally.
7. 7. Pour the tomato basil sauce over the paneer patties in the baking dish.
8. 8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
9. 9. Garnish with 2 cups sun-dried tomatoes before serving.