Herb-Crusted Pasta Shells with Roasted Veggies
Colorful pasta shells filled with melted cheese and roasted vegetables, designed for kids to assemble with minimal help. This italian-inspired pasta ready in about 40 minutes pairs pasta shells, shredded cheddar cheese, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pasta shells
- 1 cup shredded cheddar cheese
- 1/2 cup zucchini
- 1/2 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1/2 cup diced zucchini and 1/2 cup cherry tomatoes with 1 tbsp olive oil, 1 tsp dried basil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until edges are slightly caramelized.
- Step 2: Bring a large pot of salted water to a boil. Add 12 oz pasta shells and cook for 8 minutes until al dente, then drain and rinse under cold water for 1 minute.
- Step 3: Mix 1 cup shredded cheddar cheese with the roasted vegetables until evenly distributed. Fill each cooled pasta shell with 2 tablespoons of the cheese-vegetable mixture using a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Pasta Shells with Roasted Veggies take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Pasta Shells with Roasted Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta shells from drying out.
Can I substitute ingredients in Herb-Crusted Pasta Shells with Roasted Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Pasta Shells with Roasted Veggies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Crusted Pasta Shells with Roasted Veggies?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
