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
Scale
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.
