Pasta shells with roasted vegetables bring together the best of Mediterranean ingredients: fresh eggplants, ripe plum tomatoes, creamy cheeses and aromatic basil, into a comforting, flavour-packed dish.
This simple yet elegant meal celebrates the essence of Mediterranean cooking, quality ingredients roasted to perfection and paired with a creamy, savoury sauce.
It’s hearty enough for a main course, yet light enough to enjoy any time of the year.
The sauce combines roasted feta and garlic with Philadelphia and fresh basil, giving a luscious creaminess that coats every shell perfectly.
Small pasta shells, known in Greek as (κοχυλάκι (kochylaki) or αχιβάδες (achivades), are ideal for this kind of dish because their hollow shape captures the sauce and roasted vegetable bits in every bite.
Unlike spaghetti or penne, shells hold both creamy sauce and chunky vegetables equally well, creating a perfect balance of textures and flavours.
Tsakonikes (τσακώνικες) eggplants are tender and slightly sweet, making them perfect for roasting without becoming bitter, while βελανίδι (velanidi) tomatoes (a small local variety, which translates as acorn, due to its shape), are similar to plum tomatoes, roast beautifully, concentrating their natural sweetness.
Of course, you can add any type of eggplant you like as well as any other type of small tomatoes.
The feta adds saltiness and depth, while Graviera cheese gives a subtle nutty note that ties everything together.
Is this Creamy Pasta Shells recipe healthy?
Nutritionally, this dish is rich in antioxidants from the eggplants and tomatoes, which are both excellent sources of vitamins A and C.
Feta and Graviera provide calcium and protein, while extra virgin olive oil adds healthy monounsaturated fats that support heart health.
Basil and oregano add not just fragrance but also anti-inflammatory properties, making this a satisfying yet balanced meal.
Creamy Pasta Shells with Roasted Eggplants, Tomatoes and Feta
Delicious creamy pasta shells with roasted eggplants, sweet cherry tomatoes, and feta, blended with Philadelphia and Graviera for a Mediterranean-inspired meal full of flavour and texture.
Ingredients
For the pasta:
- 250 g small pasta shells
- 1 tsp salt
- 50 grams grated Graviera cheese
For the roasted vegetables:
- 2 tsakonikes eggplants, cubed
- 20 plum (Greek valanidi variety) tomatoes, quartered
- 2 cloves garlic
- 4 chili peppers, seeds removed
- ¼ cup extra virgin olive oil
- 1 tsp salt
- Freshly grated black pepper
- 1 tsp oregano
- 50 grams feta cheese
- 4 basil leaves
For the sauce:
- 100 grams Philadelphia cheese
- 2 fresh basil leaves
- The roasted feta
- The roasted garlic
- Salt and pepper to taste
Instructions
- Preheat the oven to 170°C (fan-forced).
- Chop the eggplants into small cubes and place them in a Pyrex dish.
- Add the quartered tomatoes, garlic cloves, chili peppers, basil leaves and feta.
- Drizzle with the olive oil, season with salt, pepper and oregano, and toss gently to combine.
- Bake for 30 minutes, then stir once carefully without breaking the feta, and bake for a further 15 minutes until the vegetables are soft and slightly caramelized.
Meanwhile, bring a pot of salted water to the boil and cook the pasta shells according to package instructions (about 12 minutes). - Reserve about ½ cup of the pasta water before draining.
- Transfer the roasted feta and garlic into a food processor.
- Add the Philadelphia cheese, fresh basil leaves, some salt and pepper, and a little of the reserved pasta water.
- Blend until smooth and creamy, adjusting the consistency with more water if necessary.
- Combine the cooked pasta with the roasted vegetables in the Pyrex, add the Graviera cheese and pour in the sauce.
- Mix gently until everything is evenly coated.
- Serve immediately with extra freshly grated black pepper on top, if desired.
Notes
This simple yet elegant meal celebrates the essence of Mediterranean cooking — quality ingredients roasted to perfection and paired with a creamy, savoury sauce. It’s hearty enough for a main course, yet light enough to enjoy any time of the year.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 800Total Fat 43gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 23gCholesterol 73mgSodium 2247mgCarbohydrates 85gFiber 17gSugar 28gProtein 28g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
