Paneer Bhurji Stuffed Shells

1. While you prep and chop the ingredients, heat a large pot of water to boil and cook the shells until  al dente (they will continue to cook during the baking process). If you over cook them they will fall apart and be difficult to stuff. Drain and set aside.
2. In a large skillet heat 2 tbsp oil over medium high heat. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds and then add the serrano peppers. Continue to stir until the green chilis have slightly softened, about 30 seconds.
3. Add the onions and cook for a 3-4 minutes until they are soft. Add the, bell peppers, cook for an additional 3-4 minutes until they are soft and then add the garlic, ginger, turmeric powder, chili powder, pav bhaji masala, salt, and  coriander-cumin powder. Continue to stir for 2-3 minutes, lowering the heat if necessary to keep the spices from burning.
4. Toss in the crumbled paneer, and mix well to combine all of the ingredients. Cook for about 3-4 minutes, stirring occasionally, stir in the mushrooms and spinach, cook for an additional 2-3 minutes until mushrooms are tender and then stir in the garam masala, 1/2 the  cilantro and kasuri methi. Remove from heat.
5. Once the paneer mixture has cooled down, add 8 oz of the mozzarella cheese and stir to combine.

The Sauce:

1. Heat a large pot over medium heat and melt the butter, being sure it does not brown. As the butter begins to melt, add 1 tbsp minced garlic, and the pav bhaji masala and stir constantly to prevent the garlic or butter from browning, lower the heat if necessary. Once the butter and garlic looks foamy and garlic is fragrant, add in the flour.
2. Continue to cook the flour by whisking. Once this starts to look almost golden, and has a nutty aroma, gently pour in the warm broth, a little at time - whisking well after each addition.
3. Once all of the broth is added in, slowly add in the cream by 1/2 cup, waiting for the sauce to come to a slow simmer after each pour. Once all the cream is added in, turn the pot to low heat, simmer on low for about 3 minutes then remove from heat.
4.  Add the parmesan cheese to the sauce one handful at a time and stirring into the sauce until its creamy. The sauce will thicken upon standing. Taste the sauce for salt after adding the cheese and adjust if needed.

Assemble the Shells:

1. Preheat oven to 400 degrees.
2. Choose a casserole  or baking tray with taller sides, and place enough sauce to generously cover the bottom, about 3/4 cup of sauce.
3. Spoon about 2 heaping tbsp of the  paneer mixture into each shell, the shell should be stuffed enough so it does not completely close. You should be able to see the filling. Start arranging the shells in the baking dish so they are snug. You may need one large casserole pan or one extra large baking dish or two smaller ones.
4.  Pour the sauce all over the shells until they are covered completely. (you may not use all the sauce and you can pour more sauce on the side after the shells have done baking OR refrigerate to use in pastas etc).
5. Cover the baking dish with foil and bake the shells in the oven on the middle rack for about 25  minutes  at 400 degrees or until you start to see the sauce simmer and the shells are completely cooked and fork tender.
6. Uncover the shells, top with mozzarella cheese and place back in the oven for 5 additional minutes until the cheese is melted.
7. Remove from oven, garnish with remaining cilantro and  serve hot !!