One-Pan Uncooked Shell Pasta with Melted Mozzarella

This one-pan uncooked shell pasta is the ultimate weeknight shortcut: raw pasta, fresh vegetables, butter, and broth all go into a single skillet, then simmer together until the pasta is tender and the sauce turns creamy. A blanket of melted mozzarella makes every bite irresistibly gooey. No boiling, no draining, no extra pots—just one pan and about 20 minutes from start to finish.

Forget boiling pasta in a separate pot. This recipe starts with uncooked pipe rigate shells and cooks them directly in a wide skillet with diced tomatoes, onions, green peppers, garlic, butter, olive oil, and a handful of spices. Hot vegetable broth is poured over the top, and the whole thing simmers under a lid until the pasta is perfectly tender.

The starch released by the pasta thickens the liquid into a silky, velvety sauce, and a final shower of shredded mozzarella melts into gooey, stretchy strands. It's a complete dinner in one pan, with minimal cleanup and maximum flavor.

Ingredients

Why this recipe works

Cooking raw pasta directly in the skillet means the pasta absorbs the seasoned broth as it hydrates, infusing every shell with flavor from the inside out.

The starch that washes off the pasta as it cooks naturally thickens the surrounding liquid, creating a creamy sauce without any added cream or flour. This one-step method eliminates the need to boil and drain pasta separately, saving time and reducing dishes.

The combination of butter and olive oil adds richness and helps sauté the aromatics, while paprika and cumin bring warmth and depth. The vegetables—tomatoes, onions, and peppers—cook down and release their juices, contributing to the sauce and providing texture.

The covered simmering ensures even cooking, and the final blanket of mozzarella melts into a luscious, cheesy finish that makes the dish feel indulgent.

Notes and substitutions

Choose a short, sturdy pasta shape like pipe rigate, penne, or fusilli. These shapes hold up well to simmering and their ridges grip the sauce. Avoid very delicate shapes that might fall apart. The amount of broth is key: too little and the pasta will be undercooked, too much and the sauce will be thin. The 2 1/2 cups called for here works for most short pastas, but you can add a splash more broth if needed.

Use a wide skillet with a tight-fitting lid to allow the pasta to cook evenly and the liquid to reduce properly. A 12-inch skillet is ideal. If you don't have a lid, cover with foil.

Fresh garlic is best, but garlic powder can be used in a pinch. For a spicier kick, add a pinch of red pepper flakes along with the paprika and cumin. The recipe is easily doubled for a crowd—just use a larger skillet and adjust the broth slightly.

• pipe rigate shell pasta: Any short pasta like penne, fusilli, or medium shells works; adjust broth amount if needed.
• vegetable broth: Chicken broth or water with a bouillon cube can replace vegetable broth.
• mozzarella: Use provolone, Monterey Jack, or a blend of Italian cheeses for a different melt.

Equipment

• Wide skillet with lid
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board