Tikka Masala Shells
Tikka Masala Shells are filled with spicy paneer and veggie mix, coated with rich and creamy tikka masala sauce, topped with cheese then baked to perfection
Servings: 5
Ingredients
Paneer & Veggie Filling
- 1 Fresh Red Hot Chili seeds and veins removed
- 2 clove Minced Garlic
- 1 cup Chopped Onions
- 1 cup Chopped Peppers
- 2 cup Cubed Paneer tiny cubes
- 1½ cup Froze 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 Joes Bomba Sauce
- 2 tbsp Cream Cheese
- 2 tbsp Tikka Masala Sauce https://myvegetarianroots.com/tikka-masala-sauce/
- ½ cup Cilantro
Creamy Tikka Masala Sauce
- 1 tbsp Butter
- 2 cup Homemade Tikka Masala Sauce https://myvegetarianroots.com/tikka-masala-sauce/
OR store bought will do just fine too!
- ½ cup Rao's Garlicky Alfredo Sauce OR any choice of Alfredo Sauce
- 1 tbsp Honey
- Water to get preferred sauce consistency just refular water or pasta water that you boil your shells in for richer sauce texture/consistancy/taste
Other
- 14-16 Jumbo Shells boiled al dente
- 4 oz 3 Pepper Colby Jack Cheese shredded
- 1 tbsp Butter cut in tiny pieces to top the shells
- 1 Fresh Red Hot Chili seeds and veins removed, cut in rings to top the shells
- ¼ cup Cilantro
Instructions
- Make this linked Tikka Masala Sauce (used linked recipe to make the sauce), or use your preferred store bought tikka masala sauce. My homemade tikka masala sauce can be made ahead of time.
- Boil jumbo shells as per package instructions, keeping them al dente.
Paneer & Veggie Filling
- Heat butter. Once melted, saute chopped fresh hot red chili & minced garlic until raw smell of garlic is gone. Do not brown the garlic.
- Add in chopped onions and peppers. Saute them with ¼ tsp of salt until onions are translucent.
- Simmer frozen veggies in hot water along with cubed paneer for couple of minutes. Drain the water out and let it strain until onions & peppers are cooking.
- Once onions are translucent, add in veggies & paneer. Mix well.
- Add in ½ tsp of salt, kashmiri red chili powder, garam masala, thecha chutney (or Trader Joes Bomba Sauce), 2 tbsp of cream cheese and 2 tbsp of Tikka Masala Sauce. Mix well until cream cheese is well combined with the veggie & paneer mix. Cover and cook for couple of minutes on low heat.
- Mix in freshly chopped cilantro. Take the veggie paneer mix out in a bowl and keep it aside.
Prepare the Sauce
- In the same pot you cooked the veggie paneer mix, melt 1 tbsp of butter. No need to wash the pot for making the sauce.
- Add in 2 cups of Tikka Masala Sauce and ½ cup of Rao's garlicky Alfredo sauce. Mix well and simmer for couple of minutes. If it seems too thick, add little water at a time to get pasta sauce like consistency.
Assemble the shells and bake
- Preheat oven at 400° F. Layer some sauce on a baking tray, making it a thin layer at the bottom.
- Fill each boiled jumbo shell with generous amount of veggie and paneer filling. Then place them on the pasta layer in the baking tray.
- Once all the shells are filled and placed on the baking tray in a single layer, drizzle rest of the sauce on top making sure it coats all the shells well.
- Top it with shredded cheese. Place thinly sliced fresh hot red chili on each shell, then top them with tiny amount of butter. Sprinkle a tiny amount of kashmiri red chili powder and garam masala on each shell.
- Bake them uncovred for 20 minutes on 400° F , or until the cheese is well melted and turning golden brown while the sauce is simmering hot.
- Once baked, garnish with fresh cilantro and simply serve it with side of BEET ROOT, APPLE AND SPINACH SALAD and MASALA PULL APART BREAD!