Save I discovered this recipe by accident one Tuesday evening when I had leftover pasta shells and absolutely no idea what to do with them. My air fryer had been sitting on the counter collecting dust, and on a whim, I tossed the pasta with oil and spices, cranked up the heat, and walked away. Ten minutes later, the kitchen smelled incredible—toasty, garlicky, alive. When I opened the basket, I found golden, crispy little shells that tasted nothing like boiled pasta. My partner grabbed a handful before I could even plate them, and we both knew this was becoming a regular thing.
The first time I made these for a small gathering, I almost didn't put them out—they seemed too casual, too simple for guests. But someone grabbed one off the cooling rack and suddenly everyone was hovering around the kitchen, asking what they were and where they came from. It became the thing people talked about the next day, not the elaborate appetizer I'd spent hours on. That's when I realized sometimes the best dishes are the ones that surprise people.
Ingredients
- Medium pasta shells (conchiglie), 250 g: The shape matters here—shells cup the seasoning and crisp up beautifully, creating little flavor pockets that stay crunchy all the way through.
- Olive oil, 2 tbsp: This is your crisping agent; don't skimp or substitute with spray oil, which won't coat evenly enough to get that golden exterior.
- Garlic powder, 1/2 tsp: Gives you that savory depth without burning like fresh garlic would at high heat.
- Smoked paprika, 1/2 tsp: The secret ingredient that makes people ask what they're tasting—adds warmth and a whisper of smokiness.
- Dried Italian herbs, 1/2 tsp: Oregano, basil, or thyme all work; I switch depending on my mood and what's in my cabinet.
- Sea salt and freshly ground black pepper, 1/2 tsp and 1/4 tsp: Season generously—the pasta absorbs salt differently than a sauce would, so taste as you go.
- Grated Parmesan cheese, 30 g (optional): Sprinkle it on while the shells are still hot so it melts slightly and sticks around.
- Fresh parsley and marinara sauce (optional): These are your finishing touches—parsley adds color and freshness, marinara gives you a dipping lane.
Instructions
- Cook the pasta shells to just al dente:
- Boil them in salted water following the package timing, but pull them out a minute early if you can—they'll finish crisping in the air fryer. Drain, rinse under cold water, and pat completely dry with paper towels; any moisture left behind will steam instead of crisp.
- Coat everything evenly with flavor:
- Toss the cooled shells in a large bowl with olive oil and all your seasonings, making sure every piece gets touched. This is where the magic starts—each shell becomes a little seasoned vessel.
- Preheat your air fryer:
- Set it to 200°C (400°F) and let it run for 3 minutes so it's hot and ready when the pasta goes in, which helps them crisp faster.
- Arrange shells in a single layer:
- Don't pile them on top of each other or they'll steam and stay soft. Work in batches if you need to—it's worth the extra time.
- Air fry until golden and crispy:
- Cook for 12–15 minutes, shaking the basket halfway through so they brown evenly. You'll know they're done when they're deep golden and make a satisfying crunch sound when you bite one.
- Finish and serve immediately:
- Transfer to a bowl while hot, hit them with Parmesan and parsley if you're feeling fancy, and set out a small bowl of marinara for dipping. They're best eaten right away while they're still crackling.
Save I once made these for my sister right after she'd mentioned missing the crispy snacks from her childhood. Watching her face light up when she tasted them reminded me that sometimes food isn't really about the ingredients—it's about the moment and who you're sharing it with. She's asked for the recipe twice since then, which is the highest compliment I could get.
Why This Works as a Side Dish
Forget thinking of these only as snacks—they're a brilliant way to use up leftover pasta and add a textural contrast to meals. I've tossed them over salads, served them alongside roasted vegetables, and even used them to top a creamy soup for unexpected crunch. They're neutral enough to work with almost anything but flavorful enough to stand on their own.
Making Them Your Own
The beauty of this recipe is how adaptable it is. Swap in different pasta shapes, play with your spice blend, or try other seasonings depending on what you're in the mood for. I've made versions with just salt and pepper for a minimalist crunch, and versions loaded with chili flakes when I wanted heat. The technique is always the same—it's the seasonings that let you reinvent the dish.
Storage and Serving Ideas
These are best served fresh and hot, but you can store leftovers in an airtight container for a couple of days. Give them a quick refresh in the air fryer at 180°C for a few minutes if they've lost their crispness. They also make an excellent salad topper, pasta salad mix-in, or even a creative garnish for soup.
- Layer them into a salad just before eating so they don't get soggy from the dressing.
- Pack them in a container for snacking at work or on a road trip—they travel well and need no refrigeration for short periods.
- Experiment with serving them alongside different dipping sauces: pesto, garlic aioli, or even a simple lemon-olive oil drizzle.
Save This recipe taught me that sometimes the best discoveries come from having nothing planned and a little curiosity. Now whenever I have leftover pasta, I reach for the air fryer and create something that feels special.
Recipe Questions
- → How do I prepare pasta shells for air frying?
Cook pasta shells just until al dente, rinse under cold water to stop cooking, then pat dry completely for better crispiness.
- → Can other pasta shapes be used?
Yes, shapes like rigatoni or penne work well and add interesting textures to the dish.
- → What seasonings enhance the flavor?
A mix of garlic powder, smoked paprika, Italian dried herbs, salt, and pepper provides a balanced and aromatic profile.
- → Is it necessary to use Parmesan cheese?
Parmesan adds savory richness but can be omitted or replaced with nutritional yeast for a dairy-free option.
- → How to ensure even cooking in the air fryer?
Arrange pasta shells in a single layer, and shake the basket halfway through to promote uniform crisping.
- → Can this dish be made vegan and gluten-free?
Use gluten-free pasta and skip Parmesan or substitute with vegan cheese to accommodate dietary needs.