One-Pot Italian Shells and Cheese
Gluten-Free (if modified)
Servings: 5
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup finely-diced yellow onion about 1 small onion
- 4 cloves garlic minced
- 1 pound mild Italian sausage sub spicy if preferred
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- 1 ½ teaspoons dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 1/2 cups low-sodium beef broth
- One 14.5-ounce can tomato sauce
- 12 ounces dried shells pasta I use Jovial Brown Rice for gluten-free
- ½ cup whole milk ricotta at room temperature *see note
- ½ cup shredded sharp cheddar cheese plus more for serving
For Serving:
- ½ cup chopped fresh parsley
Instructions
- Heat a large, deep-sided skillet or pot over medium-high heat. Once the oil is shimmering, add the onions and garlic and cook, stirring occasionally, about 2 minutes. Add in sausage and sauté, breaking up the meat with the back of a wooden spoon, until the sausage is cooked through and no longer pink, about 7 minutes. Drain off excess fat if necessary (I like to keep at least 2 tablespoons in there for added flavor) and return to the pan.
- To the meat, season with salt, onion powder, dried oregano, black pepper, and red pepper flakes (if using). Stir to combine and cook over medium-high for about 2 minutes, allowing the spices to lightly toast. Add in the tomato paste and stir to combine, cooking for an additional 1 minute, or until the paste has totally melted in and combined with the meat.
- Pour in the red wine vinegar, beef broth, tomato sauce, and pasta. Stir to combine. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer, and let cook until pasta is tender, stirring often, until most of the liquid has absorbed and the pasta is al dente, 13 to 15 minutes.
- Once the pasta is cooked, remove skillet from heat and stir in the ricotta and cheddar cheese until combined and melted. Taste and add more salt, if desired. Garnish with fresh parsley and extra cheddar. Enjoy!
Notes
*For the ricotta, it works best to keep it at room temperature so that it doesn't seize when it is added to the hot pasta. I simply set mine out on the counter so that it can come to room temp while I am making the pasta and it does the trick! If you forgot to do this- I recommend omitting the ricotta part. It's fabulous without it!