Best 9 Pasta Shells With Herbs Recipes

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Pasta shells, with their unique shape and delectable flavor, offer a versatile canvas for a variety of culinary creations. Whether you prefer a classic Italian dish bursting with fresh herbs and tangy tomatoes, a creamy and cheesy baked pasta, or a light and refreshing salad, there's a pasta shells with herbs recipe to suit every taste. Join us as we explore a collection of the most enticing recipes, guiding you through the steps of crafting delectable pasta dishes that will tantalize your taste buds and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA SHELLS WITH HERBS



Pasta Shells with Herbs image

"I grow my own herbs, and this dish showcases them perfectly," says Marilyn Pozzo from Salmo, British Columbia. "Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

12 ounces uncooked medium pasta shells
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/2 cup minced fresh parsley
1/2 cup 2% milk
1/3 cup chopped fresh tarragon, basil, thyme or oregano or 1 tablespoon dried tarragon, basil, thyme or oregano
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately.

Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 448mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

PASTA SHELLS WITH FETA AND HERBS



Pasta Shells with Feta and Herbs image

Excellent pasta dinner recipe!

Provided by RecipeGirl.com (shared from Bon Appetit)

Categories     Main Course

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, (chopped)
2 medium garlic cloves, (minced)
1/4 teaspoon crushed red pepper
Two 28-ounce cans chopped tomatoes (with juices)
1 cup chopped fresh basil
Two 15-ounce containers ricotta cheese
14 ounces crumbled feta cheese, (divided)
1/2 cup chopped fresh basil
2 bunches fresh chives, (chopped)
2 large eggs
12 ounces jumbo pasta shells

Steps:

  • In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
  • In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
  • Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
  • Preheat oven to 350 degrees F.
  • Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
  • Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 993 mg, Fiber 4 g, Sugar 9 g

PASTA WITH HERBS



Pasta with Herbs image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1 pound capellini pasta (or pasta of your choice)
5 tablespoons olive oil
3 cloves garlic, very thinly sliced
1/4 cup coarsely chopped curly-leaf parsley, plus whole leaves for garnish
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
1 teaspoon fresh thyme, leaves
1/4 teaspoon finely chopped fresh sage
Finely grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
  • In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
  • In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

MEDITERRANEAN PASTA SHELLS



Mediterranean Pasta Shells image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend
2 cups pasta shells, medium size, cooked
1/2 cup cherry tomatoes cut in half
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
3 oz. low fat ricotta cheese

Steps:

  • Low-Sodium Recipe
  • 1. Preheat oven to 225 degrees F.
  • 2. Sprinkle cherry tomatoes with 1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend.
  • 3. Cook for 30 minutes or until tomatoes are soft.
  • 4. Toss with remaining ingredients.

PASTA WITH CREAMY HERB SAUCE



Pasta With Creamy Herb Sauce image

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

PASTA SHELLS FILLED WITH FETA AND HERBS



Pasta Shells Filled with Feta and Herbs image

Categories     Cheese     Pasta     Tomato     Bake     Vegetarian     Feta     Ricotta     Basil     Spring     Chive     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Sauce
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
Filling
2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs

Steps:

  • For sauce:
  • Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
  • For filling:
  • Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
  • Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
  • Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

PASTA SHELLS FILLED WITH FETA & HERBS



Pasta Shells Filled With Feta & Herbs image

The taste of fresh basil comes through nicely in this dish. My pasta loving teenagers really enjoy it. It has also been well received at potlucks. A tried and true family favorite.

Provided by Jean R

Categories     Pasta Shells

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried red pepper
2 (28 ounce) cans tomatoes
1 cup fresh basil
2 (15 ounce) containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
1/4 cup chives, chopped
2 eggs
1 (12 ounce) package jumbo pasta shells

Steps:

  • For the sauce: Chop canned tomatoes in a food processor with their juices.
  • Heat oil in a large frying pan over medium heat. Add onion, saute for about 5 minutes.
  • Add garlic, saute for an additional 2 minutes.
  • Add red pepper and chopped tomatoes with their juices. Simmer sauce for about an hour, stirring occasionally until the sauce is reduced to 5 cups.
  • Remove from heat and mix in basil.
  • For the filling: Combine ricotta, 10 oz of feta, eggs, basil and chives. Season to taste with salt.
  • Assembly: Cook shells according to package directions. Rinse in cold water and drain.
  • Spread 1 1/2 cups of the sauce on the bottom of a 9x13" baking dish.
  • Spoon filling into each of the shells and place in the baking dish side by side. Top pasta shells with remaining sauce, sprinkle with remaining feta.
  • Bake at 350 degrees for 35 minutes.

Nutrition Facts : Calories 613.6, Fat 34.7, SaturatedFat 18.6, Cholesterol 156.1, Sodium 710.6, Carbohydrate 47.4, Fiber 4.3, Sugar 9.2, Protein 29.3

CREAMY PASTA WITH RICOTTA AND HERBS



Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
  • Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  • To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

HERB STUFFED PASTA SHELLS



Herb Stuffed Pasta Shells image

Make and share this Herb Stuffed Pasta Shells recipe from Food.com.

Provided by nsomniak6

Categories     Pasta Shells

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces jumbo pasta shells
8 ounces cream cheese
4 ounces ricotta cheese or 4 ounces cottage cheese
2 eggs, beaten
1 garlic clove, minced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons fresh tarragon or 2 tablespoons thyme
salt and pepper, to taste
1/2 cup breadcrumbs

Steps:

  • Cook pasta as directed; do not overcook. Drain and set aside.
  • While pasta is cooking, combine cheeses, then mix in eggs and seasonings. Stir in bread crumbs last.
  • Stuff each pasta shell with a bit of the cheese-herb mixture.
  • Arrange stuffed shells in a greased, covered casserole and bake at 400 degrees F for 10 minutes, until filling is hot.

Nutrition Facts : Calories 370.8, Fat 18.6, SaturatedFat 10.7, Cholesterol 122.1, Sodium 220.4, Carbohydrate 37.3, Fiber 2, Sugar 1.5, Protein 13.5

Tips:

  • Use high-quality ingredients. Fresh herbs, flavorful cheeses, and top-notch pasta will make a big difference in the final dish.
  • Don't overcook the pasta. Cook it al dente, so that it still has a slight bite to it.
  • Reserve some of the pasta cooking water. This can be used to thin out the sauce or to add moisture to the pasta if it starts to dry out.
  • Don't be afraid to experiment. There are many different ways to make pasta with herbs. Try different combinations of herbs, cheeses, and vegetables to find your favorite.

Conclusion:

Pasta with herbs is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It's a great way to use up fresh herbs from your garden, and it's also a relatively inexpensive meal to make. So next time you're looking for a quick and easy meal, give pasta with herbs a try. You won't be disappointed!

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