Baked pasta shells
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 55 min
- Serving: 5
- Cost: Low
Listen to the recipe
PRESENTATION
Baked conchiglie is such a staple on Southern Italian tables. Seriously, when people crave something simple yet packed with flavor, this is it. These tender pasta shells are famous for scooping up all the good stuff—like a rich tomato sauce, melting mozzarella, fresh basil, and a sprinkle of chives. You slide the dish into the oven, and the whole thing becomes bubbly and golden on top. Really inviting, you know? There’s something about those baked conchiglie that just feels like classic Italian home cooking.
Especially on a Sunday with the whole family. And you know what? Some folks get creative using jumbo shell pasta for stuffed pasta shells, filling them with prosciutto, mushrooms, or even peas and mortadella. Every bite is a mix of moist cheese, sauce, and herbs that blend so so perfectly together. It's comfort food, easy to make, and just as good reheated. The pasta shape isn’t just for looks—those curves and ridges hold onto the sauce and cheesy bits, making every mouthful super creamy and satisfying.
In Italy, people often fill the larger shells with ricotta and spinach, or add a little béchamel for extra richness. Really, you can make it your own. Prepare this ahead, toss it in the oven, and you'll have a crispy top waiting at dinnertime. Whether you stick to the classic or try some oven-baked conchiglie with other fillings, this traditional Italian recipe is for sure one that brings everyone together around the table. It’s no wonder baked pasta like this, especially cheesy stuffed shells, is super super popular in Southern Italy. These dishes are meant to be shared and enjoyed with good company, always leaving people reaching for seconds.
From weekday dinners to special gatherings—this dish never fails to deliver a heartwarming experience. The versatility and comforting nature of baked conchiglie make it a beloved choice across households, connecting everyone through the joy of good food. And the sauce? Perfect.
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- INGREDIENTS
- Conchiglie pasta 14 oz (400 g)
- Canned tomatoes 1.3 cups (300 g)
- Tomato purée 7 tbsp (100 g)
- Mozzarella cheese 10.5 oz (300 g)
- Yellow onions 3.5 oz (100 g)
- Basil to taste
- Chives to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
How to prepare Baked pasta shells
To prepare the baked pasta shells, first chop the onion 1 and put it in a pan with a drizzle of hot oil 2. Let the onion soften and turn golden over medium-low heat for about 10 minutes 3.
When the onion has softened, add the chopped tomatoes 4 and the tomato purée/passata 5, then salt 6. Stir, cover with a lid and cook over medium heat for about 30 minutes.
Meanwhile, bring a pot of water to a boil to cook the pasta. Cut the mozzarella into cubes 7, then finely chop the chives and cut the basil into very thin strips 7. When the sauce is almost ready, cook the shells in the boiling salted water for one minute less than the time indicated on the package 9.
Once the sauce has finished cooking, loosen it with a ladle of the pasta cooking water 10 and turn off the heat. Drain the shells and transfer them to the pan with the sauce 11, then mix well 12.
Add a drizzle of oil 13, pepper 14 and the aromatic herbs 15, taking care to reserve a little chives for later.
Stir in almost all the cubed mozzarella 16 and mix everything together. Pour the pasta into an ovenproof dish 17 and distribute the remaining mozzarella on the surface 18.
Place under the grill at 446°F for about 15 minutes 19. When the surface is nicely gratinated, remove from the oven and garnish with the reserved chives 20. Your baked pasta shells are ready to be served 21!