Pantry Italian Shells and Cheese
Transform your basic pantry staples into a comforting bowl of indulgence with Pantry Italian Shells and Cheese, a quick and flavorful twist on classic mac and cheese! This easy-to-make recipe pairs tender shell pasta with a rich, velvety cheese sauce infused with Italian seasoning, garlic powder, and just a hint of heat from optional red pepper flakes. Parmesan and mozzarella cheeses melt seamlessly into the creamy roux, creating a luscious, cheesy coating for every bite. Ready in only 30 minutes, this crowd-pleasing dish is perfect for busy weeknights or a cozy family meal. Serve it as a satisfying main course or a decadent side, finished with a drizzle of olive oil and fresh parsley for a touch of elegance. If you're searching for an effortless comfort food that feels gourmet, this Italian-inspired pasta dish is sure to deliver.
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Recipe Information
Ingredients
- 12 ounces medium shell pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil (for garnish, optional)
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the shell pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk while whisking to create a smooth sauce. Continue cooking, stirring often, until the sauce thickens, about 3-5 minutes.
Stir in the garlic powder, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
Reduce heat to low and add the Parmesan and mozzarella cheeses. Stir until the cheese has melted and the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce, stirring to coat evenly. If the sauce is too thick, use the reserved pasta cooking water to loosen it a bit until the desired consistency is achieved.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve immediately, garnished with a drizzle of olive oil and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 47.8 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3114 mg | 240% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
