Description
These Tikka Masala Shells are a vibrant fusion of classic Indian flavors and creamy pasta comfort — jumbo shells stuffed with a spiced paneer and veggie mix, baked in a rich tikka masala-Alfredo sauce, and topped with melty cheese. It’s bold, cozy, and totally crave-worthy! #tikkamasalashells #vegetarianfusion #stuffedshells #indianinspiredrecipes
Ingredients
Scale
Paneer & Veggie Filling
- 1 fresh red hot chili, seeds and veins removed
- 2 cloves garlic, minced
- 1 cup chopped onions
- 1 cup chopped peppers
- 2 cups cubed paneer (tiny cubes)
- 1½ cups frozen mixed veggies, thawed
- 2 tbsp butter
- ¾ tsp salt
- ½ tsp Kashmiri red chili powder
- ½ tsp garam masala
- 1 tsp Thecha chutney or Trader Joe’s Bomba sauce
- 2 tbsp cream cheese
- 2 tbsp tikka masala sauce
Creamy Tikka Masala Sauce
- 1 tbsp butter
- 2 cups tikka masala sauce (homemade or store-bought)
- ½ cup Rao’s Garlicky Alfredo sauce (or any Alfredo)
- 1 tbsp honey
- Water or pasta water, as needed to thin sauce
Other
- 14–16 jumbo pasta shells, cooked al dente
- 4 oz 3-pepper Colby Jack cheese, shredded
- 1 tbsp butter, cut into small pieces
- 1 fresh red chili, sliced into rings (for topping)
- ¼ cup chopped cilantro
Instructions
- Make the filling: In a large pan, melt butter over medium heat. Add garlic, onions, and peppers; sauté until softened.
- Add paneer, thawed veggies, salt, chili powder, garam masala, and Thecha chutney. Cook for 3–4 minutes, stirring often.
- Mix in cream cheese and tikka masala sauce. Stir until creamy and well combined. Turn off heat and fold in chopped cilantro.
- Make the sauce: In a saucepan, melt butter and stir in tikka masala sauce, Alfredo sauce, and honey. Cook on low until smooth and warmed through. Add water or pasta water to thin if needed. Keep warm.
- Assemble: Stuff each cooked jumbo shell with the paneer-veggie mixture and place in a baking dish.
- Pour creamy tikka masala sauce over the stuffed shells evenly.
- Top with shredded Colby Jack cheese and dot with small butter pieces.
- Bake at 375°F (190°C) for 15–20 minutes until hot, bubbly, and the cheese is melted.
- Garnish with chili rings and fresh cilantro. Serve hot!
Notes
- Use store-bought paneer or make your own for extra freshness.
- Add spinach or corn to the filling for extra texture and color.
- Want it spicier? Leave some seeds in the chili or add a pinch of cayenne.
- This dish can be prepped in advance and baked when ready to serve.
- Pair with garlic naan or a light cucumber raita for a full meal.
Nutrition
- Serving Size: 3–4 stuffed shells
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg