Save I stumbled onto this idea after overcooking a pot of shells and wondering what else I could do with them besides toss them out. My daughter had been begging to use the air fryer for everything that week, so I figured why not. We tossed the shells with whatever spices were in the cupboard, cranked up the heat, and fifteen minutes later we were fighting over the crispiest ones straight from the basket.
The first time I brought these to a potluck, people kept asking if they were some kind of fancy imported snack. I just smiled and said they were pasta shells, and nobody believed me until I showed them the bag. Now every time someone comes over unannounced, I boil a quick batch and have them ready in under half an hour.
Ingredients
- Medium pasta shells (250 g): The shape matters here because the curves catch oil and seasoning beautifully, and they crisp up with little pockets of crunch.
- Olive oil (2 tbsp): Just enough to coat every piece without making them soggy, and it helps the spices stick like glue.
- Garlic powder (1/2 tsp): I prefer powder over fresh here because it disperses evenly and toasts in the hot air without burning.
- Smoked paprika (1/2 tsp): This is what gives them that faint campfire flavor that keeps people reaching back into the bowl.
- Dried Italian herbs (1/2 tsp): Oregano, basil, or thyme all work, and the dried versions intensify as they crisp.
- Sea salt and black pepper (1/2 tsp and 1/4 tsp): Simple but essential, and you can always adjust after tasting the first batch.
- Parmesan cheese (30 g, optional): Grate it fresh if you can, the nutty sharpness melts slightly onto the hot shells and makes them irresistible.
- Fresh parsley and marinara sauce (optional): A handful of green and a little bowl of red sauce turns this into something that feels like a real appetizer.
Instructions
- Cook and cool the shells:
- Boil them in salted water until just al dente, then drain and rinse under cold water to stop the cooking completely. Pat them dry with paper towels because any lingering moisture will steam instead of crisp.
- Season generously:
- Toss the dried shells in a big bowl with olive oil and all your spices, using your hands to make sure every curve is coated. This is where you can taste and adjust before they go in.
- Preheat the air fryer:
- Three minutes at 200 degrees Celsius gets the basket hot enough to start crisping immediately.
- Arrange in a single layer:
- Dont crowd them or theyll steam against each other instead of crisping. Work in batches if you need to.
- Air fry and shake:
- Twelve to fifteen minutes does it, and halfway through give the basket a good shake so they brown evenly. Youll smell the garlic and paprika toasting.
- Finish and serve hot:
- Transfer them to a bowl, sprinkle with Parmesan and parsley while theyre still steaming, and put out the marinara. They lose their crunch as they cool, so eat them fast.
Save There was a night last spring when I made a double batch of these and set them out during a card game, and by the time I looked up from my hand the bowl was empty. My friend asked if I had more, and I realized Id created a problem because now theyre requested at every gathering.
Choosing Your Pasta Shape
Medium shells work best because of their hollow structure and ridged edges, but Ive also had great luck with rigatoni and penne. The key is picking something with enough surface area to hold seasoning and enough thickness to stay slightly chewy inside. Avoid anything too delicate like angel hair because it just shatters.
Flavor Variations Worth Trying
Once you get the basic method down, you can go anywhere with the seasonings. Ive done a version with chili flakes and lime zest that tasted like spicy chips, and another with cinnamon and sugar that my kids devoured for dessert. Nutritional yeast instead of Parmesan gives it a cheesy flavor without dairy, and everything bagel seasoning turns them into something youd want with cream cheese.
Storage and Reheating
Honestly, these are best eaten right away while theyre still crackling. If you do have leftovers, store them in an airtight container at room temperature for up to two days, but theyll soften. You can revive them with a quick three minute blast in the air fryer to bring back some of the crunch.
- Let them cool completely before sealing or theyll get soggy from trapped steam
- Reheat at the same temperature you cooked them, just for a shorter time
- Dont refrigerate them because the moisture makes them gummy
Save This recipe taught me that mistakes in the kitchen can turn into the best discoveries. Now every time I overcook pasta, I just smile and reach for the air fryer.
Recipe Guide
- → What pasta works best for crispy air frying?
Medium pasta shells like conchiglie hold their shape well and crisp up evenly when air fried. Other small, sturdy shapes like rigatoni or penne also work nicely.
- → How do I ensure the pasta shells get crispy?
Dry the cooked pasta thoroughly before tossing with oil and seasonings. Air frying at 200°C (400°F) for 12–15 minutes creates a satisfying crunch.
- → Can I add spices for extra flavor?
Yes, smoked paprika, garlic powder, and dried Italian herbs enhance the flavor. Chili flakes can be added for a spicy kick.
- → Is it necessary to shake the air fryer basket during cooking?
Shaking the basket halfway ensures even cooking and crispness on all sides of the pasta shells.
- → What are good dipping options for these crispy bites?
Marinara sauce complements the crispy pasta shells well, but you can also try pesto, garlic aioli, or your favorite savory dips.
- → Can this be made vegan?
Omit the Parmesan cheese or substitute with nutritional yeast to keep it plant-based while maintaining richness.