Save on Pinterest I stumbled onto this recipe by accident one afternoon when I had leftover pasta shells and a newly acquired air fryer sitting on my counter. Rather than toss them, I wondered what would happen if I seasoned them boldly and let the hot air work its magic. The result was addictively crispy, nothing like the soft pasta I'd started with—it felt like discovering a completely new snack hiding in my pantry. Now I make a batch almost weekly, and my kitchen has that irresistible toasted garlic smell that keeps drawing people over.
I remember bringing a bowl of these to a dinner party once, and people literally fought over them. Someone asked if I'd bought them from a fancy Italian place, and I loved keeping that secret—that they came from ordinary pasta and my air fryer. That moment taught me that simple ingredients treated with intention can feel luxurious.
Ingredients
- Medium pasta shells (250g): The curved shape is key because it traps seasonings and crisps beautifully from all angles. Look for the standard conchiglie size, not the jumbo ones.
- Olive oil (2 tbsp): This is your binding agent and what makes them golden—don't skip it or use spray oil, as the pasta won't crisp the same way.
- Garlic powder (1/2 tsp): It seasons deeply and won't burn like fresh garlic would in the dry heat of the air fryer.
- Smoked paprika (1/2 tsp): Adds a subtle warmth and color that makes them look like they've been properly toasted.
- Italian herbs (1/2 tsp): Dried oregano, basil, or thyme all work; these keep their punch through the high heat.
- Sea salt and black pepper: Taste as you go—the flavors intensify when pasta crisps up, so you might need less than you think.
- Parmesan (30g, optional): Added while hot, it melts slightly and adds that savory, salty depth that makes people ask for seconds.
- Fresh parsley and marinara: These are your finishing touches—the green brightness and dipping sauce round everything out.
Instructions
- Cook and cool the pasta:
- Boil your shells until just al dente—you want them to still have a tiny bit of bite because they'll firm up more in the air fryer. Cold water stops the cooking instantly, and patting them dry with paper towels is non-negotiable; any moisture makes them steam instead of crisp.
- Season generously:
- Toss everything together in a big bowl so every shell gets coated evenly. This is where the flavor happens, so don't be shy with the seasonings.
- Preheat your air fryer:
- Warm it to 200°C (400°F) for 3 minutes.
- This hot environment is what transforms soft pasta into something crunchy and golden.
- Arrange and air fry:
- Spread the shells in a single layer, shaking the basket halfway through. If you overcrowd the basket, they'll steam instead of crisp, so working in batches is worth it. You're looking for deep golden brown, which takes about 12 to 15 minutes.
- Finish and serve:
- While everything is still hot and a little tender on the inside, hit it with Parmesan and parsley. Serve immediately alongside marinara for dipping—the contrast between crispy and soft sauce is where the magic happens.
Save on Pinterest There's something almost meditative about watching pasta transform into something entirely new. It's a small reminder that cooking doesn't always mean following tradition—sometimes the best discoveries come from playing with what you have on hand.
The Joy of Pasta Reimagined
This recipe feels like finding a hidden feature on a tool you already own. You've probably cooked pasta shells dozens of times, but this method turns them into something that tastes completely different. The air fryer's dry heat does something that boiling or baking alone never could—it caramelizes the exterior while the inside stays tender, creating this perfect contrast that's hard to stop eating.
When to Make This
I reach for this when I need something fast but impressive, or when I'm craving a snack that feels more substantial than chips but less involved than cooking an actual meal. It's brilliant at a potluck, scattered on top of a summer salad for texture, or handed around with drinks before dinner. The best part is that people never guess how simple it is to make.
Variations and Customizations
Once you nail the basic method, you can take it anywhere. Swap the pasta shape for rigatoni or penne if you want something different. Change the seasonings to match your mood—chili flakes for heat, everything bagel seasoning for complexity, or even a sprinkle of lemon zest for brightness. The technique is flexible enough to work with whatever you're craving.
- Try nutritional yeast instead of Parmesan for a vegan version that still feels rich and savory.
- Add a pinch of cayenne or hot sauce powder if you like a spicy kick that builds as you eat.
- Experiment with different fresh herbs once they're cooked—basil, chives, or even fresh mint can surprise you in the best way.
Save on Pinterest This is one of those recipes that proves the most memorable dishes don't have to be complicated. Once you make it once, you'll find yourself thinking about it at odd moments, wondering what else you can air fry.
Recipe Questions & Answers
- → What pasta works best for air frying?
Medium pasta shells (conchiglie) are ideal because their shape holds the seasonings well and crisps up nicely in the air fryer.
- → How do I prevent the pasta from becoming soggy?
After cooking, rinse with cold water and pat dry thoroughly with paper towels to remove moisture before air frying.
- → Can I use other seasonings besides garlic powder and paprika?
Yes, dried Italian herbs like oregano, basil, or thyme complement the flavor well. Feel free to add chili flakes for heat.
- → Is it necessary to preheat the air fryer?
Preheating the air fryer at 200°C (400°F) for about 3 minutes helps ensure even, crispy cooking of the pasta shells.
- → Can this be made vegan?
Omit the Parmesan cheese or substitute with nutritional yeast to keep this dish vegan-friendly.
- → What serving suggestions work best?
Serve hot with a sprinkle of cheese and parsley, accompanied by marinara sauce for dipping to enhance the flavors.