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Looking for a delicious and satisfying dinner that you can whip up in no time? This creamy tomato pasta with shells is a vibrant, hearty dish that brings the warmth of a cozy meal to your table. With a luscious tomato sauce enriched with heavy cream, it’s perfect for a weeknight dinner that will leave everyone craving more. Plus, it’s easy to make and packed with flavor!
Why You’ll Love This Recipe
This creamy tomato pasta is not just simple to prepare; it’s also a delightful blend of flavors and textures. Here’s why you’ll want to make it tonight:
- Quick and Easy: Ready in about 30 minutes!
- Creamy and Delicious: A rich sauce that clings to every shell.
- Customizable: Easy to tweak with your favorite ingredients.
- Kid-Friendly: A pasta dish that even picky eaters will love.
- Perfect for Leftovers: Tastes just as good the next day!
Ingredients
- 8 ounces pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped (plus extra for garnish)
How to Make Creamy Tomato Pasta with Shells
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir to combine. Let it simmer for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Mix until the sauce is smooth and creamy.
- Add the cooked pasta shells to the skillet and toss to coat them in the sauce. Stir in the grated Parmesan cheese and chopped basil.
- Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and fresh basil.
Tips for the Best Results
- Make sure to cook the pasta just until al dente; it will continue to cook slightly when mixed with the sauce.
- Use high-quality canned tomatoes for the best flavor.
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- If you prefer a thinner sauce, add a splash of pasta water before serving.
Easy Variations
- Add Protein: Toss in cooked chicken, shrimp, or sausage for a heartier meal.
- Vegetable Boost: Incorporate spinach, peas, or mushrooms for added nutrition and color.
- Herb Swap: Experiment with different fresh herbs like parsley or oregano for varied flavors.
What to Serve With It
- A simple green salad with a light vinaigrette.
- Garlic bread or crusty bread for dipping.
- Steamed vegetables like broccoli or green beans.
- A glass of red wine complements the tomato sauce beautifully.
Storage and Reheating
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Leftover creamy tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.
Recipe Card
Recipe Name: Creamy Tomato Pasta with Shells
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 ounces pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped (plus extra for garnish)
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir to combine. Let it simmer for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Mix until the sauce is smooth and creamy.
- Add the cooked pasta shells to the skillet and toss to coat them in the sauce. Stir in the grated Parmesan cheese and chopped basil.
- Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and fresh basil.
Notes: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or water if necessary.
