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Mussels in Conchiglie Pasta

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 olive 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 large bowl.

Drain pasta and rinse with cold water. Stuff each shell with one mussel.

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 cheese. Bake 15 minutes if thawed or 20 minutes if frozen until heated through. Sprinkle with parsley and serve.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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