While you prep and chop the ingredients, heat a large pot of water to boil and cook the shells until al dente. Drain and set aside.

In a large skillet heat 2 tbsp oil over medium high heat. Add the cumin seeds and let them splutter, then add the serrano peppers. Stir until softened.

Add the onions and cook for 3-4 minutes until soft. Add bell peppers and cook for an additional 3-4 minutes. Then add garlic, ginger, turmeric powder, chili powder, pav bhaji masala, salt, and coriander-cumin powder. Stir for 2-3 minutes.

Toss in the crumbled paneer and mix well. Cook for about 3-4 minutes, then stir in mushrooms and spinach, cooking until tender. Stir in garam masala, half the cilantro, and kasuri methi. Remove from heat.

Once cooled, add 8 oz of mozzarella cheese to the paneer mixture and stir to combine.

For the sauce, melt butter in a pot over medium heat. Add minced garlic and pav bhaji masala, stirring to prevent browning. Add flour and whisk until golden.

Slowly add warm broth, whisking well. Then add cream gradually, simmering after each addition. Stir in parmesan cheese until creamy.

Preheat oven to 400 degrees. Cover the bottom of a baking dish with sauce.

Stuff each shell with the paneer mixture and arrange in the dish. Pour sauce over the shells.

Cover with foil and bake for 25 minutes. Uncover, top with mozzarella, and bake for an additional 5 minutes until melted.

Garnish with remaining cilantro and serve hot.