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Pasta Cups with Cheese

Cooking Time: 60 minutes


  • 1 pack Perfetto conchiglie pasta
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 1 tbsp tomato paste
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 C canned tomatoes
  • 1 tbsp dried oregano
  • ½ C heavy cream
  • 1 C Parmesan cheese, grated
  • 1 C mozzarella cheese, grated
  • 12 strips of pastry dough
  • Olive oil
  • Vegetable oil, for frying
  • Salt
  • ½ C Parmesan cheese, grated, for garnish
  • ½ C parsley, chopped for garnish
  • 1 garlic clove, minced for garnish
  • Muffin tin


  • 1.
    boil Perfetto conchiglie pasta according to package instructions, drain and set aside.
  • 2.
    Heat olive oil in a pan on medium heat and add onion, garlic, bell peppers, salt, and tomato paste. Mix together with the pasta and sauté.
  • 3.
    Add canned tomatoes and dried oregano. Stir together and add heavy cream. Then, add the Parmesan cheese and mozzarella, combine well.
  • 4.
    Flip the muffin tin upside down. On each muffin tin cup (6 total), wrap the pastry dough around to form a cone. Start from the bottom and wrap until the top is completed covered. Refrigerate.
  • 5.
    Once the dough has hardened, remove from fridge. Then, remove each dough cup from the muffin tin.
  • 6.
    In a medium saucepan, fill halfway with vegetable oil and heat for frying.
  • 7.
    Add dough cup, one at a time, to the oil and fry until golden brown. Be careful of the hot oil splashing and remove each cup with a metal or mesh skimmer.
  • 8.
    Fill each with pasta mixture. Top off with fresh parsley and garlic, then sprinkle Parmesan cheese.
  • 9.
    Plate, and serve.

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