#aug26 A vibrant fusion dish that combines classic Italian oversized conchiglioni pasta shells with a savory, spiced Indian cottage cheese and colorful vegetable filling. Served over a rich, tangy tomato basil sauce base, these orange (tomato/paprika), cream, and green (spinach) pasta shells showcase the colors of the Indian tri-color flag, finished with crushed chili flakes, herbs, and fresh basil leaves.
Prepare Sauce Base: Heat olive oil in a pan, add minced garlic, and sauté until fragrant. Add tomato puree, chili flakes, oregano, and salt. Simmer for 5–7 minutes until thick and glossy. Spread evenly on the bottom of a shallow serving platter.
Make Filling: In a bowl, toss together crumbled paneer, finely diced bell peppers, corn, green chilies, herbs, chili flakes, salt, and pepper until evenly combined.
Stuff Shells: Carefully spoon generous amounts of the paneer-vegetable mixture into each cooked tricolor jumbo pasta shell.
Assemble & Serve: Place the stuffed shells neatly over the warm tomato sauce layer. Sprinkle grated cheese and chili flakes over the top, garnish with fresh basil, and serve hot.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
