Save to Pinterest I stumbled onto this idea one afternoon while staring at leftover pasta shells in the fridge, wondering if they could be anything other than boring. The air fryer was sitting on the counter, and I thought, why not? Ten minutes later, I was hooked on the crispiest, most addictive snack I'd made in months. Now it's my go-to whenever I need something quick that actually impresses people.
The first time I served these at a casual dinner, my friend grabbed three handfuls before even sitting down. She kept asking what the trick was, convinced I'd done something fancy. I just shrugged and said I threw pasta in the air fryer. Sometimes the best recipes are the ones that sound too simple to be this good.
Ingredients
- Medium pasta shells: Their curved shape traps the seasonings and gets crispy edges while staying a little tender inside, making them perfect for this.
- Olive oil: Just enough to help the spices stick and encourage that golden, crunchy exterior without making them greasy.
- Garlic powder: Adds a savory punch that feels familiar and comforting, especially when it toasts up in the heat.
- Smoked paprika: Brings a subtle smokiness that makes these taste more complex than they actually are.
- Dried Italian herbs: A blend of oregano, basil, or thyme ties everything back to the pasta's roots and smells amazing while cooking.
- Sea salt and black pepper: Essential for balancing flavors and making sure every bite has just the right amount of seasoning.
- Grated Parmesan cheese: Optional, but sprinkling it on while they're still hot creates little crispy, salty pockets that are hard to resist.
- Fresh parsley: A handful of this chopped up adds a pop of color and a bit of freshness to cut through the richness.
- Marinara sauce: Perfect for dipping, it brings moisture and tang that balances the crunch beautifully.
Instructions
- Cook and cool the pasta:
- Boil the shells in salted water until just al dente, then drain and rinse them under cold water to stop the cooking. Pat them completely dry with paper towels because any moisture left behind will steam instead of crisp.
- Season generously:
- Toss the cooled shells in a large bowl with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper. Make sure every shell is coated evenly so the flavor is consistent in every bite.
- Preheat the air fryer:
- Set it to 200 degrees Celsius and let it warm up for about 3 minutes. This helps the shells start crisping immediately when they hit the basket.
- Arrange in a single layer:
- Spread the shells out in the air fryer basket without overlapping, working in batches if needed. Crowding them will trap steam and keep them from getting crispy.
- Air fry until golden:
- Cook for 12 to 15 minutes, shaking the basket halfway through so they brown evenly. You'll know they're ready when they turn golden and feel crunchy when you tap one.
- Finish and serve hot:
- Transfer to a bowl and immediately sprinkle with Parmesan and parsley if using. Serve right away with marinara on the side for dipping while they're still warm and crisp.
Save to Pinterest One night I made a double batch and left them on the counter while I answered the door. When I came back, my partner had eaten nearly all of them straight from the bowl, standing in the kitchen with a guilty grin. That's when I knew this recipe was a keeper.
Switching Up the Flavors
Once you nail the basic version, it's fun to experiment with different seasonings. I've tried taco spice for a Mexican vibe, lemon zest with dill for something brighter, and even cinnamon sugar for a weird but surprisingly good dessert snack. The pasta is a blank canvas, so trust your cravings and toss in whatever sounds good.
Making Them Ahead
You can cook and season the pasta a few hours in advance, then store it in the fridge until you're ready to air fry. Just make sure it's fully dried before you put it away, and give it a quick toss before cooking to redistribute the oil. This is a lifesaver when you're prepping for a party and want one less thing to worry about last minute.
Serving Ideas and Little Tricks
These work as a standalone snack, but I've also crumbled them over salads for crunch or used them as a fun garnish for soup. If you're serving them at a gathering, set out a few different dipping sauces like pesto, ranch, or spicy aioli so people can choose their own adventure.
- Try rigatoni or penne if you want chunkier bites with more surface area to crisp
- Add a pinch of chili flakes to the seasoning for a gentle heat that sneaks up on you
- Use nutritional yeast instead of Parmesan for a vegan version that still tastes cheesy and rich
Save to Pinterest This recipe taught me that sometimes the best ideas come from just messing around in the kitchen with no plan. I hope you have as much fun making these as I do every time I pull a crispy, golden batch out of the air fryer.
Recipe FAQs
- → What pasta type works best for this dish?
Medium pasta shells (conchiglie) are ideal for their shape and size, but rigatoni or penne can also be used for variety.
- → How do I achieve maximum crispiness?
Ensuring the pasta is thoroughly dried before air frying is key to getting a golden, crunchy texture.
- → Can this be made vegan?
Yes, simply omit Parmesan cheese or substitute with nutritional yeast for a vegan-friendly option.
- → What seasoning complements the pasta shells well?
A blend of garlic powder, smoked paprika, dried Italian herbs, salt, and black pepper creates a balanced and flavorful coating.
- → How should I serve the crispy pasta shells?
Serve them sprinkled with grated Parmesan and fresh parsley alongside marinara sauce for dipping to enhance the taste.