If you’re looking for a cozy, satisfying dish that’s quick to whip up, these 15-minute cheesy shells are the perfect choice. This creamy pasta dish combines tender shells with a velvety, cheesy sauce, making it the ultimate comfort food for busy weeknights. With simple ingredients and minimal prep, it’s a one-pan recipe the whole family will love!
If you love 15-minute recipes, check out my 15-minute Tofu & Broccoli Spaghetti or Quick and Easy 15 minute beef fajitas or my 15-minute baked Tilapia. Oh and if you like cheesy pasta, you should definitely check out my recreation of Tini’s viral Mac and cheese recipe!
Why You’ll Love This 15-Minute Cheesy Shells Recipe
Customizable: Add frozen chicken, spinach, or peas to make it a heartier dish.
Quick and Easy: Ready in just 15 minutes, this pasta is perfect for last-minute meals.
Packed with Flavor: The combination of Parmigiano Reggiano, garlic, and lemon adds richness with a bright twist.
One-Pan Wonder: Fewer dishes to clean up means more time to enjoy your meal.
Quick and Creamy 15-Minute Cheesy Shells Video
Ingredients for 15-Minute Cheesy Shells
Full recipe, instructions, and photos in the recipe card at the end of this post
- 16 oz medium shells
- 4 cups chicken bone broth (high-protein preferred)
- Juice of 1 lemon
- 2 tbsp butter
- 4 garlic cloves, crushed
- 1 cup heavy cream
- 1.5 cups freshly grated Parmigiano Reggiano
- ½ tsp black pepper
Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post
Sauté the Garlic
- In a large skillet or saucepan, melt butter over medium heat.
- Add the crushed garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add Broth and Lemon Juice
- Pour in the chicken bone broth and the juice of 1 lemon.
- Bring the mixture to a boil, then reduce the heat to medium-low.
Cook the Shells
- Add the medium shells to the boiling broth.
- Stir occasionally and let the pasta cook until 70% of the liquid has evaporated.
Add Heavy Cream
- Reduce the heat to low and stir in the heavy cream.
- Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Melt the Cheese
- Turn the heat to low and gradually stir in the Parmigiano Reggiano, ensuring it melts evenly into the sauce.
- Add a black pepper to taste and an extra tablespoon of butter for added richness.
Serve
- Toss the pasta to coat it completely in the creamy sauce.
- Serve hot and garnish with extra grated cheese if desired.
Tips for the Best Cheesy Shells
Make It a Meal: Stir in frozen chicken, sautéed spinach, or peas to add protein and veggies.
Use Freshly Grated Cheese: Pre-grated cheese doesn’t melt as smoothly due to anti-caking agents. Freshly grated Parmigiano Reggiano ensures a creamy sauce.
Don’t Overcook the Pasta: Cook the shells al dente for the best texture and to avoid sogginess.
Balance the Flavors: The lemon juice brightens the rich sauce, so don’t skip it—it balances the dish perfectly.
FAQ
Can I use another type of pasta?
Yes! While shells work best for holding the creamy sauce, penne, farfalle, or rigatoni are great substitutes.
What can I use instead of chicken bone broth?
You can substitute with regular chicken broth, vegetable broth, or even water in a pinch, though bone broth adds extra richness.
Can I make this dish vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and skip the chicken if adding.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
Can I make this gluten-free?
Yes! Simply swap the shells for gluten-free pasta.
15-Minute Cheesy Shells
Ingredients
- 16 oz medium shells
- 4 cups chicken bone broth high-protein preferred
- Juice of 1 lemon
- 2 tbsp butter
- 4 garlic cloves crushed
- 1 cup heavy cream
- 1.5 cups freshly grated Parmigiano Reggiano
- ½ tsp black pepper
Instructions
Sauté the Garlic
- In a large skillet or saucepan, melt butter over medium heat.
- Add the crushed garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add Broth and Lemon Juice
- Pour in the chicken bone broth and the juice of 1 lemon.
- Bring the mixture to a boil, then reduce the heat to medium-low.
Cook the Shells
- Add the medium shells to the boiling broth.
- Stir occasionally and let the pasta cook until 70% of the liquid has evaporated.
Add Heavy Cream
- Reduce the heat to low and stir in the heavy cream.
- Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Melt the Cheese
- Turn the heat to low and gradually stir in the Parmigiano Reggiano, ensuring it melts evenly into the sauce.
- Add a black pepper to taste and an extra tablespoon of butter for added richness.
Serve
- Toss the pasta to coat it completely in the creamy sauce.
- Serve hot and garnish with extra grated cheese if desired.
My mom made a version of this dish, I was craving it and I stumbled upon this recipe. I say it’s a perfect recreation of my mom’s version! Thank You!