Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Barilla 0

"The simplicity of Italian flavors like basil and cherry tomato comes through in this healthy, easy pasta dish. Barilla White Fiber pasta adds a boost of fiber but looks and taste like your regular pasta."

Ingredients {{adjustedServings}} servings 519 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Bring a large pot of water to a boil.
  2. In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
  3. Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.
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Reviews 3

  1. 4 Ratings


Nothing special about this recipe – except that it’s especially delicious. I used San Marzano tomatoes from my garden and added fresh minced garlic. This recipe perfectly illustrates how a dish needn’t be particularly involved or include a lot of ingredients to be awesome good.


Nothing new here. This is a pretty common and basic recipe. I did not have shells, but I did have Barilla Plus Farfalle pasta. This is good when you are not in the mood for a heavy meal or need a light side dish.


Very nice. Simple, easy, and quick. it doesn't really need a lot of adjusting, but tolerates that well. I was slow with the pasta water so tossed in some chicken broth to allow it to simmer, and added rosemary and thyme since my mother in law loves both. Very delicious lunch-everyone enjoyed with some salad. Thanks for the recipe!