One-Pan Uncooked Shell Pasta with Peppers and Mozzarella Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that prevent smooth melting.

If you only have pre-shredded, add it a handful at a time and stir gently. You can also stir in a splash of pasta water or milk if the sauce seems too thick.

This recipe is endlessly adaptable: add cooked sausage, chicken, or shrimp for extra protein, or toss in spinach and mushrooms for more vegetables.

If you like a little heat, a pinch of cayenne or red pepper flakes goes a long way. Just remember to adjust the liquid slightly if you add extra ingredients.

Variations

• Spicy Sausage: Brown 1/2 pound of Italian sausage in the skillet before adding the other ingredients. Drain excess fat, then proceed with the recipe. The sausage adds a savory, spicy depth that complements the peppers and tomatoes.
• Vegetable Medley: Add 1 cup of sliced mushrooms and 1 cup of chopped zucchini along with the peppers. Sauté the mushrooms and zucchini for a few minutes before adding the liquid to ensure they are tender. This boosts the veggie content and adds texture.
• Creamy Tomato: Stir in 1/2 cup of heavy cream or half-and-half along with the cheese for an extra-rich, creamy sauce. Reduce the water by 1/4 cup to compensate for the added liquid. This makes the dish even more indulgent.
• Smoky Chipotle: Replace the paprika with 1 teaspoon of chipotle powder or add 1 chopped chipotle pepper in adobo sauce. This gives the dish a smoky, spicy kick. Reduce the cumin to 1/4 teaspoon to balance the flavors.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

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. Warm gently on the stovetop or in the microwave until heated through.

This dish is best made fresh, but you can prep the vegetables and measure the dry ingredients ahead of time.

Store the chopped vegetables in a sealed container in the fridge for up to 2 days. When ready to cook, simply combine everything in the skillet and proceed with the recipe.

Serving ideas

Serve this creamy shell pasta as a main course with a simple green salad or crusty bread on the side.

It's hearty enough to stand alone, but a side of roasted vegetables or garlic bread makes it a complete meal. For a pop of freshness, garnish with chopped parsley or basil before serving.

This dish also works well as a side dish alongside grilled chicken, steak, or fish. The creamy, cheesy pasta pairs beautifully with a variety of mains. If serving as a side, reduce the portion size accordingly. Leftovers can be packed for lunch the next day—just reheat gently.

Frequently asked questions

Recipe card

One-Pan Uncooked Shell Pasta with Peppers and Mozzarella

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 2 cups uncooked pipe rigate shell pasta
• 1 can (14.5 oz) diced tomatoes
• 1 medium chopped onion
• 1 medium chopped green pepper
• 3 cloves minced garlic
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 2 1/2 cups water
• 1 cup shredded mozzarella cheese

Instructions

1. In a large skillet, combine the uncooked pipe rigate pasta, diced tomatoes with their juices, chopped onion, chopped green pepper, minced garlic, butter, olive oil, paprika, and ground cumin. Pour in the water and stir everything together until well mixed.
2. Place the skillet over high heat and bring the mixture to a full boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently.
3. Let the pasta simmer covered for about 15 to 20 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender.
4. Remove the lid and stir the pasta gently. Sprinkle the shredded mozzarella over the top, then stir until the cheese melts and creates a creamy, velvety sauce.
5. Scoop generous portions of the creamy pasta into bowls. Serve hot, with extra cheese or a sprinkle of black pepper if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

55 g

Fat

16 g

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