Mini Pasta Shells with Hidden Veggie Sauce
Say hello to a comforting bowl of pasta that’s just as nourishing as it is delicious! These Mini Pasta Shells with Hidden Veggie Sauce are perfect for babies 9 months and up — soft, easy to grip, and packed with sneaky vegetables blended right into the sauce. It’s a great way to serve iron-rich tomatoes, introduce new textures, and make sure your little one gets their daily veggie boost without any battles.
This recipe is ideal for baby-led weaning and can grow with your baby — just tweak the texture and size as they develop their chewing skills.
Age: 9 Months + (once baby has tried wheat/gluten and tomatoes)
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Servings: About 4 portions
Ingredients:
For the Pasta
- 1 cup mini pasta shells (or any small pasta like ditalini or orzo)
- Water for Boiling
For the Sauce
- 1 teaspoon olive oil
- 1 small carrot, peeled and diced
- 1/2 small zucchini, chopped
- 1/4 cup chopped red bell pepper
- 1 small tomato, diced (or 1/3 cup canned crushed tomatoes)
- 1 small clove garlic, minced (optional)
- 1 tablespoon chopped onion (optional)
- 1/2 teaspoon of dried oregano or basil (optional)
Instructions:
1. Cook the Pasta
Bring a pot of water to a boil and cook pasta according to package directions (usually 7–9 minutes). Drain and set aside.
2. Make the Veggie Sauce
In a small saucepan, heat olive oil over medium heat. Add onion, garlic, and all the chopped veggies. Cook for about 7–10 minutes, stirring occasionally, until the vegetables are soft.
3. Blend Until Smooth
Transfer the cooked veggie mixture to a blender or use an immersion blender to puree until smooth. Add a splash of water if it’s too thick.
4. Mix Pasta + Sauce
Stir the blended sauce into the cooked mini pasta shells. Let cool slightly before serving.
How to Serve for BLW
• 9 to 12 months: Mash pasta slightly or serve as-is for practice with gripping and gumming. Spoon-feeding works too.
• 12 to 15 months: Serve whole with sauce, great for practicing the pincer grasp.
•15 months+: Add extras like soft cheese, ground beef, or lentils for more variety. Let them self-feed!
Storage Tips
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the sauce alone in small portions for up to 2 months. Defrost and stir into fresh-cooked pasta.
Allergy Notes & Nutrition Tips
• Allergens: Wheat/gluten (in pasta), tomatoes (watch for sensitivity in younger babies)
• Optional Add-ins for Iron Boost:
• Add a spoonful of cooked lentils or pureed white beans to the sauce
• Stir in a sprinkle of finely grated cheese if dairy is tolerated
• Veggie Wins:
• Carrots for vitamin A
• Zucchini and peppers for fiber and vitamin C
• Tomatoes for iron absorption and lycopene
Parent Tip:
I always double the veggie sauce and freeze it in ice cube trays. On busy nights, I just reheat a cube or two and toss it with pasta, rice, or even mashed potato. It’s a real time-saver, and my little one never knows how many veggies they’re actually eating!