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Mussels in Conchiglie Pasta
Prep Time:
20 minutes
Cook Time:
20 minutes
4 servings

2 pounds cooked New Zealand green shell mussels in the half-shell

1 box jumbo pasta conchiglie (24 shells)

1 teaspoon olive oil

1 jar H-E-B tomato basil pasta sauce

* parmesan cheese, shredded

* parsley, chopped


Heat oven to 375 degrees.
Bring 3 quarts water to a boil in a 4-quart stock pot. Add pasta and o
live oil. Cook 15 minutes or until al dente (offers slight resistance
when bitten into, not soft or overdone).
Remove mussels from shells. Toss with 1-1/2 cups pasta sauce in a larg
e bowl.
Drain pasta and rinse with cold water. Stuff each shell with one musse
Arrange shells in a single layer in a lightly oiled baking dish. Pour
remaining sauce from bowl and jar over tops of shells. Sprinkle with c
heese. Bake 15 minutes if thawed or 20 minutes if frozen until heated
through. Sprinkle with parsley and serve.

Nutritional Information

No Nutritional Information Available


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