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Creamy One Pot Caprese Pasta | Get Inspired Everyday!

Creamy One Pot Caprese Pasta

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5 from 1 review


  • 2 Tablespoons salted butter
  • 1 clove garlic, minced
  • 112 ounce package gluten free shells, I used Delallo
  • 1/2 cup heavy cream
  • 3 cups water
  • 1 Teaspoon sea salt, or to your taste
  • 1/2 Teaspoon freshly ground black pepper

Finishing Touches:

  • 1 ball fresh mozzarella, cubed, 1 1/2 cups or 6 ounces
  • 1/2 cup heavy cream
  • 4 cups tomatoes, cut into bite sized pieces, 1 pound, I used cherry tomatoes
  • 2/3 cup packed basil leaves, chopped, 1 ounce
  • 1 cup freshly grated parmesan
  • extra tomatoes and parmesan for serving


  1. Place a large pot, about 12″ diameter, over medium heat. Add the butter and garlic, and sauté just until fragrant but not browned, 30 seconds. Then add the pasta, cream, water, sea salt, and pepper. Bring the pasta to a boil, stirring 2-3 times.
  2. When the pasta has come to a boil, turn the heat down to medium, and cover the pot with a lid. Continue to cook over medium heat stirring occasionally until the liquid has been absorbed by the pasta, and it’s just tender with a little bite in the middle, about 10-12 minutes.
  3. Then turn the heat up to medium high, and add the mozzarella and additional cream. Cook stirring constantly until the mozzarella begins to melt, 2-3 minutes. Reduce the heat to low, and stir in the tomatoes, basil and grated parmesan to combine. Taste the pasta and adjust the seasonings, adding more salt and pepper if needed.
  4. Serve immediately with extra tomatoes and parmesan if desired.
  • Prep Time: 10 mins
  • Cook Time: 20 mins