Stuffed Paneer Big Shell Pasta

Methods

• 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.