Saag Paneer Stuffed Shells

Instructions

1. Prepare the pasta
   Cook the jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to stop cooking, and set aside on a baking sheet to prevent sticking.
2. Make the saag base
   Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant. Stir in garam masala and cumin, cooking for 30 seconds to release the flavors.
3. Prepare the filling
   Add thawed and drained spinach to the skillet, stirring to combine with the spices. Cook for 5-7 minutes to evaporate any remaining moisture. Remove from heat and let cool slightly. Transfer to a large mixing bowl and combine with crumbled paneer and ricotta cheese. Season with salt and pepper to taste.
4. Make the sauce
   In a saucepan, combine heavy cream and tomato sauce. Bring to a gentle simmer, stirring occasionally. Season with a pinch of garam masala, salt, and pepper. Keep warm.
5. Stuff the shells
   Preheat oven to 375°F (190°C). Fill each pasta shell with about 2 tablespoons of the spinach-paneer mixture and arrange in a 9x13 inch baking dish.
6. Add sauce and cheese
   Pour the warm cream sauce over the stuffed shells, making sure each shell is partially covered. Sprinkle with shredded mozzarella cheese.
7. Bake the dish
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and lightly browned.
8. Serve
   Let the dish rest for 5 minutes before serving. Garnish with freshly chopped cilantro and serve hot.