Stuffed pasta shells

Ingredients

• G F pasta shells (14)
• 1/2 cup butternut squash sauce
• 1/2 cup pasta sauce
• 1/2 tsp garlic powder
• 1/2 tsp oregano and basil, each
• salt and black to taste

Filling:

• 1 cup home made paneer
• 1/3 cup carrot, thinly sliced
• 1/3 cup broccoli, cut into small pieces
• 1/4 cup onion, chopped
• 2 cloves of garlic, chopped (optional)
• salt, black pepper as per taste
• 1/2 tsp of dried basil
• mozzarella cheese for topping

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Preparation

• Boil gluten free pasta shells in salted water according to instructions on the package.
• Place paneer in a bowl. Crumble it with hands.
• Heat olive oil in a small pan. Saute garlic and onion. Add broccoli and carrot. Cook them until just tender. Remove pan from heat.
• Add cooked vegetable to paneer along with salt, pepper and basil.
  
• . Fill each pasta shell with some of the paneer mixture.
• Fill each pasta shell with some of the paneer mixture.
• Mix butternut and tomato pasta sauce in a small bowl. Add garlic powder, salt, black pepper and dried herbs.
  
  Brush oil on a 8"x8" baking dish. Spread 1/4 of sauce over the bottom. Arrange the stuffed pasta shell in the dish. Spread remaining sauce over the top of the pasta shells. Sprinkle some cheese as well.
  
  9. Heat oven to 375 F. Cover the baking dish with foil and bake for 20 minutes, until hot and bubbling. Remove foil and bake uncovered until just the cheese turns golden.
  
  10. Serve with green salad on side.

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