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Shell-arabic Delights

Roasted Tomato and Onion Stuffed Pasta Shells with Garlic-Infused Olive Oil

40 minutes
Serves 4
DinnerMiddle Eastern
Herb's take

This Middle Eastern twist on stuffed pasta shells brings together the sweetness of roasted tomatoes and caramelized onions with the boldness of garlic, all nestled in pasta and finished with a drizzle of garlic-infused olive oil. You'll learn why roasting vegetables deepens their flavor, and how spice blends like baharat elevate familiar ingredients to new heights.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
  2. 02
    Toss diced tomatoes and chopped onion with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and all the baharat. Spread evenly on the baking sheet. Roast for 18 minutes, stirring halfway through.
  3. 03
    While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta shells and cook for 2 minutes less than package directions, until just shy of al dente. Drain and set aside.
  4. 04
    In a small skillet, heat remaining 2 tbsp olive oil over low. Add all the minced garlic and gently cook until fragrant but not browned, about 2 minutes. Remove from heat and set aside.
  5. 05
    Transfer roasted tomato-onion mixture to a large bowl. Add 2 tbsp parsley and lemon juice. Stir to combine and taste for seasoning. Adjust with a pinch of salt if needed.
  6. 06
    Reduce oven temperature to 375°F (190°C).
  7. 07
    Lightly oil a 9x13 inch baking dish. Stuff each shell with about 2 tbsp of the roasted tomato-onion filling and nestle them snugly in the dish.
  8. 08
    Drizzle the garlic-infused olive oil (with all the garlic bits) evenly over the stuffed shells.
  9. 09
    Cover the baking dish tightly with foil and bake for 12 minutes, until the shells are heated through.
  10. 10
    Uncover and broil on high for 2-3 minutes to lightly caramelize the tops. Sprinkle with remaining parsley and serve hot.

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