One-Pan Roasted Tomato Shells with Melted Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, use a heavy-bottomed pan that distributes heat evenly — a cast-iron Dutch oven or a stainless steel skillet works well.

If you don't have an oven-safe skillet, roast the vegetables on a baking sheet and then transfer them to a pot for simmering. The key is to let the vegetables roast until they're truly blistered and charred, not just softened.

To make this dish even quicker, you can roast the vegetables up to two days ahead and store them in the refrigerator.

When ready to cook, simply reheat them in the skillet, add the pasta and water, and proceed with the recipe. The roasted vegetables will keep their flavor and texture, making this a great meal-prep option.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon red pepper flakes with the oregano for a spicy kick. You can also use hot Italian sausage instead of mozzarella for a meaty version — just brown the sausage first, then proceed with the recipe.
• Herb Garden: Replace the oregano with 1 teaspoon dried basil and 1 teaspoon dried thyme. At the end, fold in 1/2 cup chopped fresh basil along with the parsley for a burst of fresh herby flavor.
• Creamy Vodka-Style: After roasting the vegetables, stir in 1/4 cup heavy cream along with the pasta and water. The cream adds a luxurious richness that pairs beautifully with the sweet roasted tomatoes.
• Veggie-Packed: Add 1 cup of chopped zucchini or eggplant to the roasting pan with the other vegetables. They'll soften and sweeten, adding more depth to the sauce without extra effort.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot and creamy.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so when reheating, add a splash of water or broth to loosen the sauce.

Reheat gently in a skillet over medium-low heat, stirring occasionally, until piping hot. Avoid microwaving on high, which can make the pasta tough and the cheese rubbery.

You can roast the vegetables up to 2 days ahead and keep them refrigerated. The pasta can also be fully cooked and refrigerated, but it's best reheated gently with a little extra liquid to restore the creamy texture.

For the freshest result, cook the pasta just before serving, as the sauce thickens significantly when chilled.

Serving ideas

Serve this pasta hot, straight from the pan, with a generous shower of fresh parsley and a crack of black pepper. The stretchy mozzarella is the star, so make sure it's fully melted and glossy. A simple green salad with a lemony vinaigrette is a perfect side, cutting through the richness with brightness.

For a heartier meal, pair it with garlic bread or a crusty baguette to soak up any extra sauce. If you like a little heat, add red pepper flakes when serving. This dish is satisfying enough to stand alone, but it also welcomes a glass of medium-bodied red wine, like a Chianti or Sangiovese.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato Shells with Melted Mozzarella

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 2 lb ripe plum tomatoes, whole
• 2 sweet red peppers, whole
• 1 yellow onion, sliced
• 4 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1 tsp kosher salt
• 1 tsp dried oregano
• 12 oz conchiglie pasta (dry)
• 3 cups water
• 8 oz shredded mozzarella
• 1/4 cup fresh parsley, chopped
• black pepper, to taste

Instructions

1. Heat the oven to 425°F (220°C). In a large oven-safe skillet or Dutch oven, combine the whole plum tomatoes, whole red peppers, sliced onion, and garlic cloves. Drizzle with olive oil and sprinkle with salt and oregano. Toss to coat everything evenly.
2. Roast for 20-25 minutes, stirring once halfway, until the tomatoes are blistered and the peppers are charred in spots. The onions should be soft and translucent, and the garlic fragrant.
3. Remove the skillet from the oven and place it over medium-high heat on the stovetop. Add the dry conchiglie pasta and the boiling water. Stir well to combine, scraping up any browned bits from the bottom of the pan.
4. Bring to a boil, then reduce the heat to low. Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid. The sauce should be thick and clingy.
5. Remove the skillet from the heat. Add the shredded mozzarella and fold it into the pasta until it melts into a creamy, stretchy sauce. The cheese should be fully melted and glossy.
6. Spoon the pasta into bowls. Sprinkle with chopped fresh parsley and a generous grind of black pepper. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

20 g

Carbohydrates

62 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.