Cheesy Stuffed Shells



  • Pasta shell, boiled 2 cups
  • Cheese spread 3 tablespoons
  • Processed cheese grated 3 tablespoons
  • Red capsicum finely chopped ½ cup
  • Yellow capsicum finely chopped ½ cup
  • Green capsicum finely chopped ½ cup
  • Pickled jalapenos chopped 2 teaspoons
  • Salt to taste
  • Crushed black peppercorns to taste
  • Oil for deep-frying
  • Refined flour (maida) ½ cup
  • Bread crumbs dried ¾ cup
  • Tomato ketchup to serve


  1. Put red capsicum, yellow capsicum r, green capsicum, jalapenos, cheddar spread, cheddar, salt and smashed peppercorns in a bowl and blend well.
  2. Heat oil in a pan.
  3. Fill a channeling sack with capsicum-cheddar blend and pipe it into each bubbled shell pasta.
  4. Save 2 tablespoons flour and coat stuffed pasta with the rest of the flour. Exchange them on a plate.
  5. Add some water to the saved flour and blend well to make thin smooth slurry.
  6. Plunge stuffed pasta in slurry and coat with bread morsels.
  7. Profound sear each shell pasta in hot oil till brilliant and fresh. Deplete on retentive paper.
  8. Serve hot with tomato ketchup.


Capsicum Masala Recipe

Chocolate Banoffee Balls