These comforting goat cheese stuffed pasta shells are baked in a velvety tomato sauce and layered with the bold flavors of sautéed onions, garlic, herbed breadcrumbs, and a touch of spice. Perfectly golden and bubbling straight from the oven, they strike the ideal balance between cozy and elegant.
Why You’ll Love This Recipe:
- A crowd-pleasing baked pasta dish with rich, creamy filling
- Great for both weeknight dinners and special gatherings
- Customizable with your favorite mix-ins or veggies
- Uses pantry staples with gourmet flair
- Freezer-friendly and meal-prep approved
Skillet Goats Cheese Stuffed Pasta Shells
Pasta shells are like little edible vessels just waiting to be filled with something incredible. This recipe does just that with creamy goat cheese, herby aromatics, and a savory tomato sauce.
This is a no-fuss comfort meal that delivers maximum reward. Every bite is cheesy, saucy, and slightly crispy on the edges, with a surprise bit of heat and flavor hidden in the creamy filling.
We start with pasta shells that are cooked until just al dente, so they hold their shape while baking. Once cooled slightly, they become perfect pockets for the luscious filling.
The filling stars soft goat cheese — tangy and creamy, it’s combined with sautéed onion and diced pepper for a little texture and sweetness. We also toss in aromatic garlic to round it out.
A layer of slow-simmered tomato sauce sets the stage for these shells. We use passata for a smooth consistency and stir in fresh basil for brightness.
To keep things interesting, the recipe features a crispy breadcrumb topping made with melted butter. This adds texture and a toasty finish.
We swap traditional salami for spicy turkey sausage or omit it for a vegetarian option — either way, the shells pack flavor.
Baking this dish in an oven-proof skillet creates perfectly crisp edges and an impressive presentation. A generous sprinkle of grated parmesan helps develop a golden, cheesy crust.
These stuffed shells are freezer-friendly and reheat beautifully, making them perfect for make-ahead meals.
Want to bulk it up? Add wilted spinach or roasted vegetables to the filling. You can also layer them with ricotta for extra richness.
This recipe is as adaptable as it is delicious. Keep it classic or make it your own with seasonal produce.
Whether you’re feeding a hungry family or hosting a cozy dinner for two, this skillet pasta delivers on flavor and comfort.
It also makes a fabulous meatless Monday dinner if you skip the sausage. Just add more herbs or a handful of capers to amp up the savory notes.
Every bite is creamy, herby, and deeply satisfying. Trust me — this is one of those meals you’ll crave again and again.
Servings: 4-5
Time:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
- 8 oz (about 120g) large pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 red bell pepper, seeded and diced
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 cup tomato passata (or plain tomato sauce)
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, shredded
- 7 oz (200g) soft goat cheese
- 2 tablespoons breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup grated parmesan cheese
- Optional: 3 oz spicy turkey sausage or chopped veggie sausage
- Salt and pepper, to taste
Instructions:
- Bring a pot of salted water to boil and cook pasta shells until al dente. Drain and let cool.
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-proof skillet over medium heat. Add onion and cook until soft, 5 minutes.
- Stir in garlic and bell pepper. Cook for another 3-4 minutes until fragrant.
- Add tomato paste and stir well. Pour in the passata and season with salt, pepper, and basil. Simmer for 10 minutes on low heat.
- In a bowl, combine goat cheese, a bit of the cooked onion mixture (if desired), and optional cooked turkey sausage.
- Stuff each shell with a heaping teaspoon of the goat cheese filling.
- Remove skillet from heat and gently nestle the shells into the sauce.
- Mix breadcrumbs with melted butter and sprinkle over the shells.
- Top with grated parmesan and bake for 20 minutes until golden and bubbling.
- Garnish with fresh herbs like chopped chives or parsley.
- Serve hot, straight from the skillet.
Tips:
- Add chopped spinach or kale to the filling for extra greens.
- Use a mix of goat cheese and ricotta for a creamier texture.
- Swap tomato passata for crushed fire-roasted tomatoes for deeper flavor.
- Want it spicy? Add a pinch of red chili flakes to the sauce.
- These shells can be prepped in advance and baked just before serving.
