One-Pot Italian Shells and Cheese
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Steps
Set a large, deep skillet or pot over medium heat. Pour the oil into the skillet or pot and let it heat up. Add the onions and garlic to the hot oil. Cook, stirring occasionally, for about 2 minutes, until the onions start to become translucent and the garlic is fragrant. Then, add the sausage to the skillet or pot. Use the back of a wooden spoon to break up the meat as it cooks. Keep cooking until the sausage is cooked through and no longer pink, which should take about 7 minutes. If there's excess fat in the skillet or pot, drain off all but 2 tablespoons of it.
Add the salt, onion powder, dried oregano, black pepper, and red pepper flakes (if using) to the skillet or pot. Stir the ingredients together to combine them. Cook for about 2 minutes, allowing the spices to lightly toast and release their flavors. Next, add the tomato paste to the mixture. Stir it well 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 to the skillet or pot. Stir everything together to combine. Bring the mixture to a boil over medium - high heat. Once it's boiling, reduce the heat to a very subtle simmer. Cook the mixture, stirring often, for 13 to 15 minutes, until most of the liquid has been absorbed and the pasta is al dente.
Remove the skillet or pot from the heat. Mix in the ricotta and cheddar cheese. The pasta should be hot enough to melt the cheeses, but if they aren't melting, you can put the skillet or pot back over low heat for a short time. Once the cheeses are fully combined with the pasta, taste the dish and add salt if needed. Garnish the dish with more cheddar cheese and parsley. Serve immediately.
Nutrition
Per serving (2 servings)
716
Calories
30g
Protein
59g
Carbs
39g
Fat
1274mg
Sodium
Quick Answers
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make One-Pot Italian Shells and Cheese?
It takes about 35 minutes in total, with 10 minutes of prep time and 25 minutes of cooking time.
What are the allergens in this recipe?
The allergens in this recipe are dairy and wheat/gluten.
Can I substitute the mild Italian sausage?
There's no substitution info provided. You could try other types of sausage, but adjust seasonings accordingly.
How do I know when the pasta is done?
Cook the pasta for 13 to 15 minutes until most of the liquid is absorbed and the pasta is al dente.
Is this recipe difficult to make?
This recipe has an easy difficulty level with high confidence.
How many servings does this recipe make?
The number of servings is not available in the provided recipe data.
Substitutions
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Substitutions
extra-virgin olive oil
vegetable oil, canola oil
Vegetable and canola oils have a more neutral flavor compared to the fruity taste of extra - virgin olive oil. They also have a higher smoke point, which can be useful if you accidentally cook at a higher heat.
yellow onion
white onion, red onion
White onions have a sharper, more pungent flavor, while red onions are milder and sweeter. Both can be used as substitutes, but red onions may add a bit of color to the dish.
mild Italian sausage
hot Italian sausage, ground turkey sausage
Hot Italian sausage will add a spicy kick to the dish. Ground turkey sausage is a leaner alternative, but it has a milder flavor and a slightly different texture compared to pork sausage.
low - sodium beef broth
low - sodium chicken broth, vegetable broth
Chicken broth has a similar flavor profile to beef broth, while vegetable broth is a good option for vegetarians. The flavor of the dish may be slightly different, with vegetable broth being more mild.
whole milk ricotta cheese
cottage cheese (blended until smooth), goat cheese
Blended cottage cheese can mimic the creamy texture of ricotta, but it has a slightly different flavor. Goat cheese adds a tangy flavor and a softer texture, which may change the overall taste of the dish.
shredded sharp cheddar cheese
shredded mozzarella cheese, shredded Monterey Jack cheese
Mozzarella has a milder flavor and a stretchier texture when melted. Monterey Jack is also mild and melts well, but it may not have the same sharpness as cheddar.
red wine vinegar
balsamic vinegar, apple cider vinegar
Balsamic vinegar is sweeter and thicker, which can add a rich flavor to the dish. Apple cider vinegar has a more fruity and acidic flavor, which may change the taste slightly.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze in airtight containers for up to 3 months.
Storage Tips
- • Ensure containers are tightly sealed to prevent air and moisture from entering.
- • Label containers with the date of storage.
Reheating Tips
- • Reheat in the microwave in short intervals, stirring between each, to avoid overcooking and drying out.
- • Cover the dish with a microwave - safe lid or damp paper towel to retain moisture.
- • If using the stovetop, heat over low - medium heat, stirring frequently.
Safety Notes
- • Always reheat leftovers to an internal temperature that kills harmful bacteria.
- • Do not refreeze previously frozen leftovers once thawed.
Troubleshooting
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Troubleshooting
Onions and garlic are burnt
Likely cause: The heat was too high when cooking the onions and garlic, or they were cooked for too long.
Reduce the heat to medium - low. If the burnt pieces are small, remove them from the skillet. If most of the onions and garlic are burnt, discard them and start over with fresh ingredients.
Sausage is undercooked
Likely cause: The cooking time for the sausage was insufficient, or the heat was too low.
Continue cooking the sausage over medium heat, breaking it up further with the back of a wooden spoon, until it is no longer pink in the center.
Spices don't have a strong flavor
Likely cause: The spices were not toasted long enough, or the heat was too low during the toasting process.
Cook the spices for an additional 1 - 2 minutes over medium heat, stirring constantly to ensure even toasting.
Tomato paste doesn't fully melt and combine
Likely cause: The heat was too low, or the paste was not stirred well enough.
Increase the heat slightly and stir the tomato paste vigorously for another minute until it melts and combines with the meat.
Pasta is undercooked
Likely cause: The cooking time was too short, or there was not enough liquid absorbed by the pasta.
Add a little more beef broth and continue cooking the pasta over low - medium heat, stirring often, for an additional 3 - 5 minutes until it reaches the al dente texture.
Pasta is overcooked and mushy
Likely cause: The pasta was cooked for too long, or the heat was too high during the simmering process.
If the pasta is only slightly overcooked, remove the skillet from the heat immediately. If it's very mushy, you can try draining some of the excess liquid and using it as a base for a pasta sauce instead.
Cheeses don't melt properly
Likely cause: The pasta was not hot enough to melt the cheeses, or the cheeses were added too soon after removing from the heat.
Put the skillet back over low heat and stir the cheeses continuously until they are fully melted and combined with the pasta.
Dish tastes bland
Likely cause: Not enough salt or spices were added, or the flavors did not have enough time to meld.
Taste the dish again and add more salt, onion powder, oregano, black pepper, or red pepper flakes as needed. You can also let the dish sit for a few minutes to allow the flavors to blend.