One-Pan Uncooked Shell Pasta with Peppers and Mozzarella

This one-pan shell pasta is the ultimate weeknight shortcut: raw pasta goes straight into the skillet with sweet peppers, onions, tomatoes, and spices, then simmers in a savory broth until tender.

A final blanket of mozzarella turns the whole thing into a creamy, cheesy skillet dinner that feels like comfort food but comes together with minimal effort and just one pan to wash.

Forget boiling pasta separately—this recipe proves you can cook dried pasta right in the pan, absorbing all the flavors of the sauce as it simmers.

The combination of juicy tomatoes, crisp peppers, and aromatic cumin and paprika creates a rich, slightly smoky base, while the mozzarella melts into a silky finish. It's a hands-off, forgiving dish that's perfect for busy evenings when you want something satisfying without a pile of pots and pans.

Ingredients

Why this recipe works

Cooking the pasta directly in the skillet lets it absorb the seasoned liquid, so every bite is infused with the tomato and spice flavors from the inside out.

The starches released by the pasta naturally thicken the sauce, creating a creamy, clinging texture without any added cream or flour. This one-pot method also means fewer dishes and a quicker cleanup, making it a practical choice for weeknight cooking.

The combination of butter and olive oil adds richness while helping the spices bloom and coat the vegetables. As the pasta simmers, it releases starch that melds with the tomatoes and cheese to form a velvety sauce that clings to every shell.

The result is a deeply savory, satisfying dish that tastes like it simmered for hours, but actually comes together in about half an hour.

Notes and substitutions

Use a large, wide skillet—preferably 12 inches—so the pasta cooks evenly and the liquid doesn't pool too deeply. If the skillet is too small, the pasta may cook unevenly or the sauce may reduce too quickly. A lid is essential to trap steam and ensure the pasta cooks through without drying out.

Feel free to swap the green pepper for any color bell pepper, or add a pinch of red pepper flakes for heat. The recipe is flexible: if you prefer a saucier result, add a little extra water; if you like it thicker, let it simmer uncovered for the last few minutes. The key is to stir occasionally so the pasta doesn't stick to the bottom.

• pipe rigate shell pasta: Any short pasta like penne, rotini, or elbow macaroni works; adjust cooking time slightly if needed.
• green pepper: Use red, yellow, or orange bell pepper for a sweeter flavor.
• diced tomatoes: Crushed tomatoes or tomato puree can replace diced tomatoes; reduce water to 2 cups if using crushed.
• mozzarella: Provolone, fontina, or a blend of Italian cheeses melt well and give a similar creamy texture.

Equipment

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