Description
A simple recipe for large shell pasta stuffed with a creamy garlic and tomato filling.
Ingredients
Scale
- 1 pound conchiglioni pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt to taste
- Black pepper to taste
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cook the conchiglioni pasta according to package directions until al dente. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for one minute until fragrant. Do not let the garlic brown.
- Add the drained diced tomatoes to the skillet. Cook for 3 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and pepper.
- Remove the skillet from the heat. Stir in the fresh basil.
- Carefully stuff each cooked conchiglioni shell with the creamy tomato mixture. Arrange the stuffed shells in a baking dish.
- Pour any remaining sauce over the stuffed shells. Top evenly with the shredded mozzarella cheese.
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute dried basil for fresh, using 1 teaspoon.
- If the sauce becomes too thick before stuffing, add a splash of reserved pasta water.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 8
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 4
- Protein: 25
- Cholesterol: 85
Keywords: creamy pasta, conchiglioni, stuffed shells, garlic tomato sauce, baked pasta