If you are craving a comforting, creamy, and flavorful dinner that comes together with minimal fuss, the One Pot Cheesy Italian Sausage and Shells Recipe is your new go-to. This dish brilliantly combines spicy Italian sausage with tender pasta shells and a luscious, cheesy sauce that practically melts in your mouth. It’s the kind of meal that feels indulgent yet is surprisingly simple to make, all while using just one pot for easy cleanup. Whether it’s a busy weeknight or you’re feeding friends, this recipe hits all the right notes!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, creating layers of texture and bold flavors. The sausage brings spice and richness, the shells offer a tender bite that soaks up the sauce perfectly, and the cheese makes it decadently creamy.
- 1 pound hot Italian sausage: Choose a quality sausage for the best spice and flavor—it’s the main protein that sets the tone.
- 1/2 medium onion (chopped): Adds a subtle sweetness and foundational savoriness when sautéed.
- 2 tablespoons tomato paste: Intensifies the sauce’s depth with a robust umami punch.
- 1 teaspoon garlic powder: Brings a warm, aromatic note without overpowering the dish.
- 1/2 teaspoon dried oregano: Infuses classic Italian herbaceousness to round out the sausage’s flavor.
- 2 cups beef broth: Creates a rich liquid base, perfect for cooking the pasta and infusing it with savory goodness.
- 1 cup heavy/whipping cream: Makes the sauce silky-smooth and luxuriously creamy.
- 2 cups uncooked medium pasta shells: Their hollow shape captures the sauce deliciously in every bite.
- 8 ounces Velveeta cheese (cubed): Melts flawlessly into the sauce, delivering that signature cheesy comfort.
- Salt & pepper (to taste): Essential seasoning to balance and brighten the final dish.
How to Make One Pot Cheesy Italian Sausage and Shells Recipe
Step 1: Brown the Sausage and Onions
Start by heating your Dutch oven or a large soup pot over medium-high heat. Add the sausage and chopped onions, stirring frequently as they cook. Break the sausage up with your spoon so it’s in small, flavorful crumbles. Cook until the sausage is thoroughly browned and the onions are soft, about 7 to 10 minutes. Don’t forget to drain and discard any excess fat to keep the dish from feeling greasy.
Step 2: Build the Flavor Base
Once your sausage and onions are perfectly browned, stir in the tomato paste, garlic powder, and dried oregano. These ingredients create a fantastic, herb-infused punch that makes every spoonful sing. Take a minute to let it cook together and deepen in flavor before moving on.
Step 3: Add Broth and Cream, Then Simmer
Pour in the beef broth and heavy cream, then crank the heat to high until the mixture comes to a boil. This is where the magic starts—once boiling, add the uncooked pasta shells right into the pot. This technique not only saves on dirty dishes but lets the pasta cook and absorb flavors directly in the sauce.
Step 4: Cook Pasta to Perfection
Lower your heat to a gentle simmer or medium so the liquid isn’t boiling furiously. Let the pasta cook uncovered for about 12 to 13 minutes until tender and much of the liquid is absorbed. Make sure to stir every couple of minutes to prevent sticking and ensure even cooking. You’ll notice the sauce thickening beautifully around those shells.
Step 5: Stir in the Velveeta and Season
Once the pasta is perfectly tender, add the cubed Velveeta cheese to the pot. Stir continuously off the heat until the cheese has melted into a smooth, velvety sauce that clings to every shell. Taste your creation and finish with salt and pepper according to your preference. If you want, let it sit for a few minutes—it helps the sauce thicken more and lets flavors marry wonderfully.
How to Serve One Pot Cheesy Italian Sausage and Shells Recipe
Garnishes
Top this already stunning meal with fresh parsley or basil to add a bright, herbaceous contrast. A sprinkle of crushed red pepper flakes can elevate the heat for those who love a little extra kick. Grated Parmesan on top adds a salty, nutty finish that never disappoints.
Side Dishes
This dish is rich and filling, so a light, crisp side salad with a vinaigrette pairs perfectly to cleanse the palate. Garlic bread or warm, crusty Italian bread will soak up the remaining cheesy sauce beautifully, making sure nothing goes to waste.
Creative Ways to Present
For a fun twist, serve the cheesy sausage and shells in individual mini cast iron skillets to keep portions piping hot and visually impressive. Alternatively, spoon it atop a bed of sautéed spinach or kale for added greens that sneakiness into the meal.
Make Ahead and Storage
Storing Leftovers
Allow the leftover One Pot Cheesy Italian Sausage and Shells Recipe to cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making it an ideal next-day lunch or dinner.
Freezing
This dish freezes reasonably well if stored in a freezer-safe container or heavy-duty zip-top bag. For best texture, consume within 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
When reheating, warm the dish gently on the stovetop over low heat, stirring frequently. Adding a splash of milk or broth helps restore the creamy texture that can firm up in the fridge. Avoid microwave overheating to keep it from drying out or becoming rubbery.
FAQs
Can I use mild Italian sausage instead of hot?
Absolutely! Mild Italian sausage will give you all the savory goodness without the spice, which is perfect if you prefer a gentler flavor or are cooking for kids.
Is Velveeta necessary, or can I use another cheese?
Velveeta melts smoothly and creates that classic creamy texture, but you can substitute with other melting cheeses like cheddar or Fontina. Just expect a slightly different flavor and consistency.
Can I make this recipe dairy-free?
Yes, swap the heavy cream for a coconut cream or dairy-free alternative and use a non-dairy cheese substitute. Keep in mind it will change the flavor profile and creaminess somewhat.
What type of pasta shells work best?
Medium-sized shells are ideal because their shape holds the sauce beautifully, but small shells can work if that’s what you have on hand. Avoid very large shells as they won’t cook evenly in this dish.
Can I add vegetables to this recipe?
Definitely! Fresh spinach, bell peppers, or mushrooms sautéed with the sausage would add nice texture and nutrition. Just be mindful of cooking times and moisture content.
Final Thoughts
There is something truly magical about the One Pot Cheesy Italian Sausage and Shells Recipe—it ticks all the boxes for comfort, ease, and flavor. Whether you’re new to cooking or a seasoned pro looking for a crowd-pleaser, this recipe is guaranteed to become a cherished favorite. So grab your pot, gather your ingredients, and dive into a cheesy, hearty meal that feels like a warm hug on a plate. You won’t regret it!
Print
One Pot Cheesy Italian Sausage and Shells Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This One Pot Cheesy Italian Sausage and Shells recipe is a comforting, flavorful dish that combines hearty Italian sausage with tender pasta shells cooked in a rich, creamy tomato sauce. It’s an easy, one-pot meal perfect for busy weeknights, delivering cheesy goodness with minimal cleanup.
Ingredients
Meat and Vegetables
- 1 pound hot Italian sausage
- 1/2 medium onion, chopped
Seasonings and Sauces
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt & pepper, to taste
Liquids
- 2 cups beef broth
- 1 cup heavy/whipping cream
Pasta and Cheese
- 2 cups uncooked medium pasta shells
- 8 ounces Velveeta cheese, cubed
Instructions
- Cook the Sausage and Onions: Add the hot Italian sausage and chopped onions to a Dutch oven or large soup pot. Cook over medium-high heat for about 7-10 minutes until the sausage is browned, breaking it up with a spoon as it cooks. Once done, discard any excess fat from the pot.
- Add Tomato Paste and Spices: Stir in the tomato paste, garlic powder, and dried oregano until well combined with the sausage and onions.
- Add Liquids and Pasta: Pour in the beef broth and heavy cream. Turn the heat up to high and bring the mixture to a boil. Once boiling, add the uncooked medium shells pasta to the pot.
- Simmer the Pasta: Reduce the heat to medium so the mixture simmers gently. Cook uncovered for about 12-13 minutes, stirring every couple of minutes, until the pasta is tender and most of the liquid is absorbed.
- Incorporate the Cheese and Finish: Stir in the cubed Velveeta cheese until melted and evenly distributed throughout the pasta. Remove the pot from heat, season with salt and pepper to taste. Let the dish sit for a few minutes if desired to thicken and allow flavors to meld, then serve warm.
Notes
- Use hot Italian sausage for a spicy kick; you can substitute with mild Italian sausage if preferred.
- Velveeta cheese gives the dish a creamy texture, but you can use other melting cheeses like cheddar if desired.
- Stir regularly while cooking the pasta to prevent sticking and ensure even cooking.
- This recipe works well when made in a Dutch oven or any heavy-bottomed pot to ensure even heat distribution.
- Leftovers can be refrigerated and reheated gently with a splash of cream or broth to restore creaminess.
