Paneer‑Stuffed Fusilli Bake

Ingredients

• 150 g fusilli pasta
• 100 g paneer
• 1/2 cup onion, finely chopped
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• 1/3 cup shredded mozzarella cheese
• 1 tbsp vegetable oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Boil the fusilli in salted water until al dente (about 8-10 minutes), drain and set aside.

2. 2

   Heat oil in a pan over medium heat, add cumin seeds, then sauté onion until translucent; add garlic and ginger paste and cook 1 minute.

3. 3

   Stir in tomato puree, garam masala, salt, and pepper; simmer 5 minutes. Crumble paneer into the sauce, mix well, then add heavy cream and cook another 2 minutes.

4. 4

   Preheat oven to 190°C (375°F). In a baking dish, layer half the cooked fusilli, spread the paneer‑curry sauce over it, then add the remaining fusilli and top with shredded mozzarella.

5. 5

   Bake for 15-20 minutes until the cheese is golden and bubbling. Let rest 2 minutes before serving.