Now in the same pan, take marinara sauce, cashew-onion paste, garam masala, Kasuri methi, Italian seasoning, red pepper flakes, and salt.Switch off the flame and take this sauteed onion garlic in a blender jar.Saute for 2 to 3 minutes or until onions are translucent. Mix everything very well and keep it aside.Take grated paneer, grated cheese, finely chopped spinach, corn, cardamom powder, black pepper powder, salt, Italian seasoning, and heavy cream in a big mixing bowl.Arrange them in a single layer on a plate. Tip – Make sure pasta is not sticking to each other.Rinse with cold water to prevent further cooking and drain well.Be sure to undercook your shells by 1-2 minutes less than directed on the package because they will continue to cook when they go into the oven. Boil jumbo shell pasta in boiling water. ![]() Herbs for garnishing – I have used fresh basil and fresh cilantro for the flavors.Cheese – you will need some more cheese for the topping.You can use either regular or whole grain shells. Pasta – For this recipe, you will need a Jumbo Pasta shell.Maple syrup – To balance the tang from the marinara sauce.Cashew – To make the sauce creamy and to give the nutty flavors.But make sure to use fresh garlic for the best flavors. Butter – For the creamy and buttery flavors.For the spicy kick, I have added a few crushed pepper flakes. Spices – I have used Indian-inspired spices such as Garam Masala, Kasuri methi, and also Italian seasoning.Homemade Marinara works perfectly fine too. Feel free to use your choice of marinara sauce. Marinara sauce – I used Rao’s Marinara Sauce.Heavy cream – This combines the ingredients and adds some moisture. ![]() So you can use a cheese of choice and also use less or more as per your preference.
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