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Three brown stone plates filled with cooked pasta.
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4.92 from 25 votes

One-Pot Italian Shells and Cheese

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 5
Author: Alex Snodgrass

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely diced yellow onion (from about 1/2 large onion)
  • 4 garlic cloves, minced
  • 1 pound mild Italian sausage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1½ teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 2½ cups low-sodium beef broth
  • 1 (14.5-ounce) can tomato sauce
  • 12 ounces dried pasta shells
  • 1/2 cup whole milk ricotta cheese, room temperature
  • 1/2 cup shredded sharp cheddar cheese, plus more for serving
  • 1/2 cup chopped fresh parsley, for serving

Instructions

  • Heat the oil in a large, deep skillet or pot set over medium-heat. Add the onions and garlic and cook, stirring occasionally, about 2 minutes. Add the sausage and cook, 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 all but 2 tablespoons of excess fat, if needed.
  • Add the salt, onion powder, dried oregano, black pepper, and red pepper flakes (if using). Stir to combine and cook for about 2 minutes, allowing the spices to lightly toast. Add the tomato paste, stir, and cook for 1 minute or until the paste has totally melted and combined with the meat.
  • Add the red wine vinegar, beef broth, tomato sauce, and pasta. Stir to combine. Bring the mixture to a boil, then reduce the heat to a very subtle simmer. Cook, stirring often, until most of the liquid has absorbed and the pasta is al dente, 13 to 15 minutes.
  • Remove from heat and mix in the ricotta and cheddar cheese. The pasta should be hot enough to melt the cheeses, but if needed, you can put it over low heat. Once combined, season to taste with salt, if needed. Garnish with more cheddar cheese and parsley and serve immediately.

Nutrition

Calories: 716kcal | Carbohydrates: 59g | Protein: 30g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 93mg | Sodium: 1274mg | Potassium: 828mg | Fiber: 4g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 14mg | Calcium: 196mg | Iron: 3mg