Creamy Garlic Tomato Conchiglioni Pasta

5 from 3 votes

Creamy Garlic Tomato Conchiglioni Pasta

Calling all pasta lovers! If you're a fan of pasta, you're in for a treat with this vegetarian Creamy Jumbo Shell Garlic Tomato Pasta recipe. It's a delightful dish that's brimming with the mouthwatering flavors of tomatoes and garlicky goodness, making it perfect for a cozy weeknight meal that the entire family will adore. Dairy-free + Gluten-free option.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: creamy, dinner, easy, family-friendly, garlic, meatless, pasta, tomatoes, vegetarian, weeknight meals

Servings: servings

Calories: 958kcal

Author: Shanika

Ingredients

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

ROASTED TOMATOES:

2 cups Roasted Herb Tomatoes

SAUCE:

6 garlic cloves, minced
1 tablespoon Extra virgin olive oil
2 cups organic heavy cream
¼ cup organic chicken stock, low-sodium
3 Tbsps tomato paste
2 Tbsps white cooking wine
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of red pepper flakes

US Customary - Metric

Instructions

ROAST THE TOMATOES:

To roast the tomatoes, follow this recipe for the steps.

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!

Notes

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!

Nutrition