No-Bake Pasta Cups with Cherry Tomatoes and Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mini pasta cups filled with fresh tomatoes and basil, ready in 10 minutes for picky eaters. This Italian-inspired kid-friendly recipe (vegetarian), ready in about 10 minutes, pairs pasta shells, cherry tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 10 min Serves 4 Italian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 oz pasta shells according to package directions until al dente, then drain and rinse under cold water. Pat dry with paper towels.
  2. Step 2: Dice 1 cup cherry tomatoes and finely chop 1/4 cup fresh basil. Crumble 1/2 cup mozzarella cheese into small pieces.
  3. Step 3: Toss cooked pasta shells with 1 tbsp olive oil, 1/2 tsp balsamic vinegar, diced tomatoes, and chopped basil. Fill each pasta shell with a spoonful of the mixture and top with a mozzarella crumb.

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