Directions
- 1Pour vegetable broth on top of the small shells pasta, ensuring the pasta is covered.
- 2Add a little bit of heavy whipping cream to make the pasta creamy.
- 3Add black pepper, onion powder, pink Himalayan salt, and a spoonful of garlic.
- 4Mix all the seasonings, vegetable broth, and heavy cream thoroughly, ensuring enough liquid covers the pasta.
- 5Add about three-fourths of a cup of triple cheddar cheese.
- 6Add a little bit of Pepper Jack cheese.
- 7Mix again to incorporate the cheeses with the noodles.
- 8Push down the shells to ensure they are covered by the liquid and add more vegetable broth if needed.
- 9Place a nice layer of Mozzarella cheese on top.
- 10Sprinkle the remaining sharp cheddar cheese on top.
- 11Add a little bit of green onion for fun and extra vegetable.
- 12Bake in the oven at 350 degrees Fahrenheit for about 35 minutes.
- 13Once out of the oven, mix the pasta while it's still warm before serving.
Ingredients
- 1 bag small shells pasta
- vegetable broth
- heavy whipping cream
- little bit black pepper
- little bit onion powder
- little bit pink Himalayan salt
- 1 spoonful garlic
- 0.75 cup triple cheddar cheese
- little bit Pepper Jack cheese
- layer Mozzarella cheese
- rest sharp cheddar cheese
- little bit green onion
Equipment
ovenpan
Tips
- You can cook dry pasta in the oven by ensuring it's covered with enough liquid.
- This dish is customizable; you can use different cheeses or pasta shapes.
- Mix the pasta while it's still warm for the best result.
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