One-Pan Roasted Tomato Shells with Melted Mozzarella

This one-pan pasta starts with whole tomatoes and red peppers roasted until they burst and char, then simmers with dry shells until the pasta soaks up every drop of that sweet, smoky sauce. A final fold of shredded mozzarella turns it into the creamiest, stretchiest weeknight dinner — no separate sauce pot, no draining, no fuss.

Roasting whole tomatoes and peppers is the secret to a sauce that tastes like it simmered all day. The high heat concentrates their natural sugars, blisters the skins, and brings out a deep, almost caramelized sweetness.

Then the dry pasta goes straight into the pan with a little water, absorbing all those roasted flavors as it cooks. The result is a thick, clingy sauce that coats every shell, finished with a generous handful of melted mozzarella for that irresistible pull.

Ingredients

Why this recipe works

Roasting the vegetables whole — rather than chopping them first — lets them slowly soften and release their juices without turning to mush. The tomatoes keep their shape until they burst, flooding the pan with sweet, concentrated liquid.

The peppers char and sweeten, and the onions melt into the background. This hands-off approach builds layers of flavor with almost no prep work.

Cooking the dry pasta directly in the sauce is a clever one-pot trick. Instead of boiling pasta in a separate pot and then tossing it with sauce, the shells absorb the seasoned liquid as they simmer.

This means every bite is infused with the roasted tomato and pepper flavor, and the starch from the pasta naturally thickens the sauce to a silky, clinging consistency.

Notes and substitutions

Use ripe plum tomatoes (Roma) for the best flavor and texture — they're meaty and less watery than other varieties. Sweet red peppers add a natural sweetness that balances the acidity of the tomatoes.

If you can't find conchiglie, any short pasta like rigatoni or penne works, just adjust the water and cooking time slightly.

Shredded mozzarella melts smoothly and gives that classic stretchy texture. For a more intense flavor, try a mix of mozzarella and provolone. The oregano is subtle, so feel free to add a pinch of red pepper flakes for heat. This recipe is vegetarian as written, but you could add cooked Italian sausage for a heartier meal.

• conchiglie: Use any short pasta like rigatoni, penne, or fusilli; adjust water if needed.
• shredded mozzarella: Substitute provolone, fontina, or a mix of Italian cheeses for a different melt.
• plum tomatoes: Roma tomatoes work best; if using larger beefsteak, roast a few minutes longer.

Equipment

• Large oven-safe skillet or Dutch oven
• Baking sheet (optional)
• Wooden spoon
• Chef's knife
• Cutting board