Paneer and Spinach Stuffed Pasta Shells are a straightforward baked pasta dish that feels familiar from the first bite. The shells hold a soft paneer and spinach filling that stays creamy as it bakes, making the whole dish easy to portion and serve.
I turn to this recipe when I want a vegetarian meal that feels settled and complete. It has enough richness to be satisfying, but the spinach keeps it from feeling heavy. It is also one of those dishes that comes together calmly, without needing much attention once it is in the oven.
These Paneer and Spinach Stuffed Pasta Shells work well for weeknight dinners and are just as useful when made ahead. They reheat evenly and hold their texture, which makes them a reliable option when dinner needs to be simple and easy to make.
Why You’ll Love This
- The paneer and spinach filling stays creamy while the pasta shells hold their shape.
- It is a satisfying vegetarian dish that feels filling without being heavy.
- The recipe can be prepared ahead and baked when needed, which helps on busy days.
- Leftovers reheat well and make an easy next-day meal.
Paneer and Spinach Stuffed Pasta Shells
Ingredients
For the Filling
- 200 g paneer crumbled
- 100 g spinach finely chopped
- 100 g ricotta or cream cheese
- 2.5 ml cumin powder
- Salt to taste
For the Sauce
- 15 ml oil
- 70 g onion finely chopped
- 3 g garlic minced
- 200 ml tomato sauce
- 2.5 ml garam masala
For Assembly
- 12 large cooked pasta shells
- 60 g grated cheese
Instructions
- Heat oil, sauté onion and garlic 3 min. Add tomato sauce and garam masala. Simmer 5 min.
- Mix paneer, spinach, ricotta, cumin, and salt.
- Fill cooked shells with the paneer mix.
- Spread sauce in a baking dish, arrange shells on top, and sprinkle cheese.
- Bake at 180°C / 350°F for 20–25 min until golden.
Notes
- Paneer can be replaced with firm tofu if needed. Press it lightly before crumbling.
- Ricotta can be swapped with cream cheese or a thick béchamel for a richer filling.
- Spinach can be replaced with frozen spinach. Thaw completely and squeeze out excess moisture.
- Finely chop the spinach so it mixes evenly with the paneer.
- Do not overfill the shells, as the filling will expand slightly while baking.
- Spoon enough sauce around the shells to keep them moist during baking.
- The stuffed shells can be assembled up to one day in advance and refrigerated.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until heated through.
- Serve as a main dish with a simple green salad.
- A light drizzle of olive oil or extra tomato sauce works well when serving.
- Add a pinch of chili flakes to the filling for gentle heat.
- Mix in finely chopped mushrooms for extra texture.
- Finish with a small sprinkle of grated paneer or mozzarella before baking for extra browning.
Nutrition
FAQs
Can I prepare paneer and spinach stuffed pasta shells in advance?
Yes. The shells can be stuffed and assembled up to one day ahead. Keep them covered in the refrigerator and bake when ready, adding a few extra minutes if needed.
Can I use frozen spinach instead of fresh?
Yes. Thaw the spinach fully and squeeze out as much moisture as possible before mixing it into the filling.
What can I use instead of paneer?
Firm tofu is a good substitute. Press it lightly to remove excess moisture, then crumble or chop before using.
Do I need to cook the pasta shells before stuffing them?
Yes. Large pasta shells should be cooked until just tender, then cooled slightly before filling.
How long do leftovers keep?
Leftovers keep well in the refrigerator for up to three days when stored in an airtight container.
Every time I make Paneer and Spinach Stuffed Pasta Shells, they remind me why I like this kind of cooking so much. They’re easy to put together, they bake quietly in the oven while you do other things, and they always turn out reliably good. The flavors are familiar without being boring, and the shells make serving simple and mess-free.
It’s the sort of dish that works just as well for a relaxed weekend meal as it does for a delicious weeknight dinner. No extra effort, no rush, just something comforting that everyone is happy to sit down to.
If you loved Paneer and Spinach Stuffed Pasta Shells, try it with my Ras Malai to finish the meal on a sweet, comforting note that pairs well with the savory flavors of the dish.
If you try these Paneer and Spinach Stuffed Pasta Shells, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more recipes you’ll want to make again.
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