One-Pot Tomato Pasta Shells
These one-pot tomato pasta shells cook right in a simple tomato, garlic and basil sauce. That makes dinner easy and keeps the washing up to a minimum. Finish with a little parsley and grated cheese, then serve straight from the pan.
If you’re looking for recipes with small pasta shells, conchiglie is a lovely choice. The curved shells catch some of the tomato sauce in every bite. This recipe is easy to adapt at the table, too, so everyone can add as much or as little cheese as they like.
Ingredients
- 2 tbsp olive oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- Black pepper, to taste
- ½ tsp cayenne pepper
- 2 × 400g tins chopped tomatoes
- 500g conchiglie pasta shells
- 900ml vegetable stock
- 1 tsp basil, fresh or dried
- Salt, to taste
- 1 tsp parsley, fresh or dried, to serve
- 100g low fat cheese, grated, to serve
How to Make One-Pot Tomato Pasta Shells
STEP 1: Heat the olive oil in a large, deep pan over a medium heat. Add the red onion and cook for about 6 minutes, stirring occasionally, until it softens.
STEP 2: Add the garlic, black pepper and cayenne pepper. Stir for 1 minute.
STEP 3: Add the chopped tomatoes and stir. Pour in the vegetable stock, then add the pasta shells and basil. Stir well to coat the pasta and make sure it’s mostly submerged.
STEP 4: Bring the mixture to the boil, then reduce the heat to a gentle simmer. Cook until the pasta is tender, stirring regularly so the shells don’t stick to the bottom of the pan. Start checking at the cooking time on the pasta packet. If the sauce gets too thick before the pasta is cooked, add a splash of water and keep simmering.
STEP 5: Taste and add salt if needed. Spoon into bowls, then top with parsley and grated cheese.
Recipe note: Cook until tender and or check the pasta packet, it helps prevent mushy pasta. The sauce will thicken as it stands, too.
Tips for the Best One-Pot Tomato Pasta Shells
Use a large, deep pan. The shells need room to cook in the sauce, and a wide pan makes stirring easier.
Stir regularly. Pasta can settle and stick to the bottom of the pan, especially as the tomato sauce thickens.
Keep a little extra water nearby. The pasta may absorb more or less liquid, depending on the type you use. If the shells are still firm but the pan looks dry, add a splash of water and keep cooking.
Check before adding salt. Vegetable stock and cheese can both be salty, so taste the finished pasta first.
Let it stand for a few minutes. The sauce will thicken a little as the pasta rests.
Making It Suit You After Gallbladder Removal
There’s no single way everyone needs to eat after gallbladder removal. If richer meals tend to cause discomfort, start with a smaller portion and add a little cheese at the table instead of mixing it through the whole pan. You could also use less olive oil to soften the onion, adding a splash of water if needed.
These are options, not rules. Adjust the recipe based on what you know works for you. If you’ve recently had surgery, follow any advice from your surgical team.
Can I Make This with Other Pasta Shapes?
Yes. Other small pasta shapes can work, but they may absorb the stock and cook at different rates. Check the packet timing, stir regularly and add water as needed. Shells work particularly well here because they scoop up the tomato sauce.
How to Store Leftovers
Let leftovers cool, then put them in a covered container in the fridge within two hours. Eat them within two days and reheat until piping hot throughout. The pasta will keep absorbing sauce as it sits, so add a splash of water when reheating.
One-Pot Tomato Pasta Shells
Ingredients
Equipment
Method
- Heat the olive oil in a large, deep pan over a medium heat. Add the red onion and cook for about 6 minutes, stirring occasionally, until softened.
- Add the garlic, black pepper and cayenne pepper. Stir for 1 minute.
- Add the chopped tomatoes and stir. Pour in the vegetable stock, then add the pasta shells and basil. Stir well so the pasta is coated and mostly submerged.
- Bring to the boil, then reduce the heat to a gentle simmer. Cook until the pasta is tender, stirring regularly so the shells don’t stick to the bottom of the pan. Start checking at the cooking time on your pasta packet. If the sauce becomes too thick before the pasta is cooked, add a splash of water and continue simmering.
- Taste and add salt if needed. Spoon into bowls, then top with parsley and grated cheese to serve.
Nutrition
Tried this recipe?
Let us know how it was!Frequently Asked Questions
No. The dry pasta cooks right in the tomatoes and vegetable stock. That’s what makes this a one-pot recipe.
The shells absorb liquid as they cook. Add a splash of water, stir well and keep simmering until the pasta is tender. You may need a little water when reheating leftovers, too.
Absolutely. Leave it out for a milder tomato sauce, or add a little at the table if you’d like extra heat.
Use a cheese you enjoy grated over pasta. You can serve it separately so everyone can add as much as they like.
