Paneer Bhurji Stuffed Shells (Indian Fusion Pasta Bake)
Jumbo pasta shells stuffed with spiced paneer bhurji, baked in a tomato-masala sauce and finished with mozzarella. A vegetarian Indian-Italian dinner for 4–6.
Equipment
- Large skillet
- Large pot
- 9x13-inch baking dish
Ingredients
For the paneer bhurji filling
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2-3 green chilies finely chopped, adjust to taste
- 1 tablespoon ginger-garlic paste
- 1 medium tomato finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or 3/4 tsp paprika plus pinch cayenne
- 1 teaspoon coriander powder
- 3/4 teaspoon salt or to taste
- 400 g paneer 14 oz, crumbled by hand
- 1 small bell pepper finely chopped, optional
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi crushed between palms
- 1/4 cup cilantro chopped
- 3/4 cup mozzarella shredded, stirred into cooled filling
For the tomato-masala bake sauce
- 2 tablespoons oil or butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- 2 cups crushed tomatoes or passata about 480 ml
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- pinch sugar optional, to balance acidity
- 1/4 cup water as needed to loosen
For assembly
- 20-25 jumbo pasta shells about one 12 oz / 340 g box; cook extras in case some tear
- salt for pasta water
- 1 cup mozzarella shredded, for topping
- cilantro extra, for garnish
- 2 tablespoons Parmesan grated, optional for the top
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook jumbo shells until very al dente, about 2–3 minutes under package time. Drain carefully.
- Lay shells in a single layer on a lightly oiled tray so they do not stick. Do not stack while hot.
Make the paneer bhurji
- Heat oil in a large skillet over medium heat. Add cumin seeds and let them crackle.
- Add onion and green chili. Cook 4–5 minutes until the onion softens and turns translucent.
- Stir in ginger-garlic paste for 30–40 seconds until the raw smell fades.
- Add tomato, turmeric, chili powder, coriander powder, and salt. Cook 3–4 minutes until the tomato breaks down and the oil starts to separate at the edges.
- Add crumbled paneer and optional bell pepper. Mix well and cook 3–4 minutes so the paneer picks up the masala. The filling should look moist but not watery.
- Turn off the heat. Stir in garam masala, kasuri methi, and cilantro. Taste and adjust salt or chili.
- Cool 5–10 minutes, then fold in 3/4 cup mozzarella. The cheese helps the filling hold inside the shells.
Make the sauce
- In a saucepan, heat oil or butter over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
- Pour in crushed tomatoes, chili powder, garam masala, oregano, salt, and optional sugar. Simmer 8–10 minutes until slightly thickened. Loosen with a splash of water if it looks too stiff. Taste and adjust.
Assemble and bake
- Preheat the oven to 190°C (375°F). Spread about 3/4 cup sauce over the bottom of a baking dish.
- Spoon the paneer mixture into each shell until generously filled (you should see the yellow bhurji at the opening). Arrange snugly over the sauce, openings facing up.
- Spoon the remaining sauce around and lightly over the shells so the bottoms stay moist. Cover the dish tightly with foil.
- Bake 25 minutes. Uncover, sprinkle 1 cup mozzarella (and Parmesan if using), and bake 8–10 minutes more until the cheese melts and the sauce bubbles at the edges.
- Rest 5 minutes. Garnish with cilantro and serve hot.
Notes
Keep the bhurji on the drier side. A watery filling makes the shells collapse.
For milder heat, skip green chili and use only Kashmiri chili powder.
Cannelloni swap: the same filling and sauce work in tubes if you prefer that format.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 175°C (350°F) until hot through.
Freezer tip: freeze the baked, cooled dish tightly wrapped for up to 1 month. Thaw overnight in the fridge before reheating.
Tried this recipe?Let us know how it was!