Parmesan Bowls with Creamy Tomato Pasta

This Parmesan Bowls with Creamy Tomato Pasta recipe is a fun and flavorful twist on pasta night. Crispy baked Parmesan cheese forms edible bowls that are filled with luscious, creamy tomato pasta. The sauce is simple—garlic, tomato paste, and heavy cream—seasoned and finished with Parmesan for a rich, velvety texture. It’s a visually stunning and delightfully tasty meal that’s both playful and comforting.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 bowls

Calories: 1,436 kcal per serving

Ingredients

½ lb - pasta
1 ½ cups - shredded Parmesan cheese
3 tablespoons - unsalted butter
1 tbsp - olive oil
2 cloves - garlic
1 tbsp - tomato paste
1 cup - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - dried parsley
½ cup - grated Parmesan cheese
1 cup - reserved pasta water
Extra Parmesan

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread 3/4 cup shredded Parmesan into a circle for each bowl. Bake for 7–10 minutes until edges are golden.
Remove Parmesan from oven and immediately drape each round over an inverted small bowl to form a bowl shape. Let cool and harden.
In a pan, melt butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
Stir in tomato paste and cook for 1–2 minutes. Add heavy cream and bring to a simmer.
Season with salt, pepper, garlic powder, onion powder, and parsley.
Add cooked pasta, grated Parmesan, and a splash of reserved pasta water. Stir to coat evenly. Add more water if needed for consistency.
Spoon pasta into the Parmesan bowls and top with extra Parmesan. Serve immediately.

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