Stellini Pasta with Butter and Mozzarella Cheese

Here’s a simple and comforting Stellini Pasta with Butter and Mozzarella recipe—perfect for kids, weeknight dinners, or a cozy meal 🍝🧈🧀

12 oz (340 g) stellini pasta (or other small pasta shapes like orzo, ditalini, or acini di pepe)
3–4 tbsp unsalted butter
1–1½ cups shredded mozzarella cheese
Salt, to taste
Freshly ground black pepper, to taste
Optional: 2 tbsp grated Parmesan cheese, chopped fresh parsley, or a pinch of red pepper flakes

Cook the pasta
- Bring a large pot of salted water to a boil.
- Add stellini pasta and cook 1–2 minutes less than package instructions for slightly firm texture. Drain, reserving ½ cup pasta water.
Melt the butter
- In the same pot or a large skillet over low heat, melt the butter.
Combine pasta and cheese
- Return pasta to the pot with melted butter.
- Gradually add mozzarella, stirring gently until melted and creamy.
- If needed, add a splash of reserved pasta water to help the cheese coat the pasta evenly.
Season
- Add salt, black pepper, and optional Parmesan or red pepper flakes to taste.
- Toss gently to combine.
Serve immediately
- Garnish with chopped fresh parsley if desired.

Extra creamy: Add ¼ cup heavy cream with the butter before adding cheese.
Add-ins: Sautéed garlic, cherry tomatoes, cooked spinach, or peas make it more flavorful.
Baked version: Transfer pasta to a baking dish, sprinkle extra mozzarella on top, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
Kid-friendly: Serve plain or with a light sprinkle of Parmesan.

💡 Pro Tip: Stellini pasta cooks quickly because it’s tiny—keep a close eye on it so it doesn’t overcook and become mushy.

I can also give a one-pot stovetop version with garlic and herbs that’s even faster and extra flavorful if you want. Do you want me to do that?