Recipe by Barilla
"Shell pasta is tossed in a tomato-onion sauce and seasoned with fresh basil and grated cheese."
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1 (12 ounce) box
Barilla White Fiber Mini Shells
extra virgin olive oil
cherry tomatoes, halved
Salt to taste
Black pepper to taste
grated Parmigiano-Reggiano cheese
Another reviewer suggested chilling this, so I did, and we liked it! I also used Extra Virgin Olive Oil with Chili to saute the veggies which gave it a little kick of heat (loved it). Served with a green tossed salad, warm baguette, and some slices of TJ’s Italian fresh mozzarella. It just doesn’t get much easier than this to put a nice meal on the table, and less time in the kitchen during a hot summer definitely is for me.
This wasn't filling to me at all. The flavor was a little mild. I think it would have been better had I chilled it as reviewers suggested.
This is so easy! I would add some garlic and some pepper flakes next time. The fresh basil really makes this a perfect summer dish. Personally, I like the tomatoes just tossed with the hot pasta and not actually cooked. Don't forget to salt your pasta water, it really makes a difference in the end result of this recipe.
DELICIOUS! I could not find the white fiber mini shells, so I used the white fiber mini rotini. The family really enjoyed this simple dish that can be served hot, cold or room temp. I will def be making this again~YUM! Thanks for sharing. :)
This is so simple and so flavorful. It would be great any time of year, but especially now, with the warm weather. It is just as good hot, room temperature or even chilled. The only thing I felt it needed is some finely minced garlic roasted with the tomato and onions. Thanks, Barilla
Here's another simple but tasty pasta dish that I made for a potluck. With the slight tang of the cherry tomatoes mixing with a subtle basil flavor and a creamy texture of melted parmesan and mozzarella cheeses, any pasta fan would gobble this up. Very nice!
Nice and light meal and easy to prepare.
With the weather here in triple digits I thought this recipe would be great cold and I was right. I cooked the onions in garlic infused olive oil and didn't cook the tomatoes nor did I add the cooking liquid. For added flavor I used garlic salt to season the water I cooked the mini shells in. This is an easy recipe and will definitely be made again.
* Percent Daily Values are based on a 2,000 calorie diet.
White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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