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Creamy Garlic Tomato Conchiglioni Pasta

January 20, 2022
This easy creamy dish is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of umami-flavor!

Creamy Garlic Tomato Conchiglioni Pasta

A light, yet decadent pasta dish is perfect for anyone who absolutely loves pasta! This Creamy Garlic Tomato Conchiglioni Pasta doesn’t include any form of meat, but uses tons and tons of delicious tomato + garlic flavors! An easy weeknight meal for the entire family.

Creamy Garlic Tomato Conchiglioni Pasta

Right before 2022, I asked a series of questions in regards to your favorite types of food and unanimously, you all voted for more pasta on Orchids + Sweet Tea and so, this Creamy Garlic Tomato Conchiglioni Pasta makes it’s greatest debut! Haha.

I mean—how could you not love a good pasta dish? It’s one of the simplest, versatile, and fun dishes to whip together especially during those busy weeknights where a quick, delicious meal is needed for the entire family. I’ve had my fair share of pasta dishes on the site, but this one is definitely in my top 5 faves and for good reason. Want to know why? Keep reading.

Creamy Garlic Tomato Conchiglioni Pasta

How to Make Garlic Tomato Conchiglioni Pasta

Start making this recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a sauce all on their own to coat your conchiglioni pasta.

Next, cook the conchiglioni according to package instructions. And while the pasta cooks, you can make the simple garlic and tomato sauce on the stove.

Creamy Garlic Tomato Conchiglioni Pasta

The more charred your tomatoes are, the sweeter they will be. You do still want a little structural integrity to the tomatoes, so bake them until they just start to blister and blacken. The blackened flavor on the outside of the tomato really enhances the herb seasonings, tomato paste, and minced garlic we will be adding to the sauce.

Creamy Garlic Tomato Conchiglioni Pasta

5 REASONS WHY YOU’LL LOVE THIS PASTA

It’s Meatless, but still works for any eater.

Super easy to make and quick.

Full of flavor + so creamy! (The best reason!)

Very kid-friendly (entirely nut-free).

Done in just under 35 minutes.

Creamy Garlic Tomato Conchiglioni Pasta

Adding Greens

If you want to add some greens to this pasta, you certainly can. My article, Our Top 12 Favorite Healthy Green Leafy Vegetables shares a list of great greens! Off the top—-kale, spinach, or collard greens make great additions. Also, roasted broccolini is one of my faves to add.

Storage

You can store leftover bruschetta pasta in an airtight container for 3 to 4 days. I don’t recommend freezing the pasta, as it won’t defrost well. 

Creamy Garlic Tomato Conchiglioni Pasta

More Favorite Pasta Recipes

What Are Delicious Foods to Pair This Pasta With?

When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:

A delicious Salad

Sautéed Greens

Grilled Veggies

Toasted Bread

Creamy Garlic Tomato Conchiglioni Pasta

MADE OUR RECIPE(S)?

If you make this Creamy Garlic Tomato Conchiglioni Pasta or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

 

Creamy Garlic Tomato Conchiglioni Pasta

Creamy Garlic Tomato Conchiglioni Pasta

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4 servings
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Ingredients

  • 1 (16 oz.) bag Jumbo Conchiglioni pasta (See Notes!)
  • 1 Tbsp Extra virgin olive oil
  • Pinch of sea salt

ROASTED TOMATOES:

  • 2 cups Roasted Herb Tomatoes

SAUCE:

  • 6 garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • 2 cups organic heavy cream
  • 1/4 cup organic chicken stock, low-sodium
  • 3 Tbsps tomato paste
  • 2 Tbsps white cooking wine
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • Pinch of red pepper flakes

Instructions

ROAST THE TOMATOES:

BOIL THE PASTA:

  • Cook pasta according to packaging. NOTE: Conchiglioni pasta doesn’t take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so—‘al dente’).

MAKE THE SAUCE:

  • In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
  • Add in the salt, black pepper, oregano, garlic powder, basil. thyme, and red pepper flakes and whisk together until well combined. Add in the heavy cream, tomato paste, chicken stock, and white cooking wine, whisking until combined and it begins to bubble, about 1-2 minutes. Add in the roasted tomatoes and continue to let it bubble for another 1-2 minutes.
  • Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
  •  Remove from heat and serve immediately with your favorite side.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • VEGGIES: If preferred, you can always add other greens to the mix for additional flavor such as Kale, Spinach or Collard Greens.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • PASTA: You can use Jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Garlic Tomato Conchiglioni Pasta.

Shanika

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  1. Amazing!! I used plain oat milk instead of heavy cream & still so rich and delicious! A new family favorite and so simple too!

    • Hi Rose! Yay—I’m so happy to hear that you enjoyed this recipe with oat milk! It’s definitely one of the staple recipes our my house! 🙂