This post may contain affiliate links. Please read our disclosure policy.
This one pot cheesy Italian sausage and shells recipe has a velvety cheese sauce that smothers every bite of the pasta! It’s meaty, easy, and ultra comforting.
Try my Spicy Italian Sausage Pasta or Easy Pasta Arrabiata next.
Why you’ll love it
This 30-minute one pot pasta recipe is another Salt & Lavender classic. Around here we’re big fans of pasta recipes that involve fewer dishes. We’re using hot Italian sausage in this cheesy sausage and shells recipe, so we got a little kick for ya! It’s cozy and fast.
Velveeta is a go-to way of mine to make an ultra silky pasta sauce. Add in some oregano and a hint of tomato flavor, and it’s a winning combo. Along with a splash of real cream, of course. If you do have picky eaters around, feel free to use mild sausage instead.
What you’ll need
- Hot Italian sausage – buy sausages and discard the casings, or use bulk ground meat
- Onion – I like sweet onions like Vidalia/Walla Walla
- Tomato paste – it gives depth of flavor without being overly tomato-y
- Garlic powder – a pop of savory goodness
- Dried oregano – this herb goes great in this dish and is always in my pantry
- Beef broth – it adds another layer of rich, deep flavor vs. cooking the pasta in water
- Heavy cream – for that luxurious texture
- Pasta – we’re using shells
- Velveeta – it’s a super easy melting cheese
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Staub cast iron Dutch oven I use.
- I like to store uncooked pasta in one of these airtight pantry containers vs. the original box.
- These angled measuring cups are so handy. No more crouching down to see if liquids are level!
How to make cheesy sausage and shells
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To a soup pot, add the sausage and onions. Cook until nicely browned, breaking apart the meat as you go, and then discard the excess grease. Stir in the tomato paste, garlic powder, and oregano.
Pour in the broth and heavy cream, and bring to a boil. Add in the pasta, then reduce to a simmer. Cook until the pasta is al dente, stirring occasionally. Melt in the Velveeta, and season with salt & pepper.
Helpful tips
- The more you can brown the sausage and onions, the more flavor this will have, so don’t rush this step!
- As with any one pot recipe, you may need to adjust on the fly. Add more liquid if it’s cooking down too fast, or turn the heat up/wait longer if it’s not reduced enough.
- You could swap with a similar sized pasta shape, but keep an eye on the liquid measurements (you may need to add more liquid and/or adjust cooking time a bit).
Substitutions and variations
- Craving beef? Try my One Pot Cheesy Beef and Shells.
- This recipe is great with hot Italian sausage, or you can use mild and add in a pinch of crushed red pepper flakes if you want a little heat.
- You can swap the Velveeta for grated cheddar, but the Velveeta will be more silky.
- I don’t recommend swapping the cream for something lower fat because it may curdle due to the high heat and the acidity from the tomatoes.
What to serve with sausage and shells
- A salad is a really good pairing with any pasta to balance the meal. Try my Super Simple Parmesan Arugula Salad.
- Or go all-out with an Olive Garden style salad with my homemade Creamy Italian Salad Dressing, pepperoncini peppers, onions, olives, Garlic Croutons, and tomatoes. Delicious!
Leftovers and storage
- It’s best fresh, but this’ll keep for 3-4 days in the fridge. Keep in mind that the shells will absorb the sauce over time.
- Because of this, you may want to add a splash of broth or cream when reheating.
- I don’t recommend freezing it. The sauce and pasta will change texture.
If you made this Italian sausage and shells recipe, leave me a star rating and review below! You can also tag me on Instagram if you made this or any S&L cheesy pasta.
One Pot Cheesy Italian Sausage and Shells
Ingredients
- 1 pound hot Italian sausage see note
- 1/2 medium onion chopped
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups beef broth
- 1 cup heavy/whipping cream
- 2 cups uncooked medium shells
- 8 ounces Velveeta cheese cubed
- Salt & pepper to taste
Instructions
- Add the sausage and onions to a Dutch oven/soup pot. Cook over medium-high heat until browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. Discard excess fat.
- Stir in the tomato paste, garlic powder, and oregano.
- Add in the beef broth and cream. Increase the heat to high. Once it starts boiling, add in the shells.
- Reduce the heat so it's not furiously boiling (rapidly simmering is good). I cook mine over medium heat. Let it cook, uncovered, until the pasta is tender and most of the liquid has been absorbed (about 12-13 minutes). Stir it every couple of minutes.
- Stir in the Velveeta, then take the pot off the heat once it's melted in. Season with salt & pepper as needed. You can let it sit for a couple minutes prior to serving (it'll soak up the sauce the longer it sits), or serve it immediately.
Notes
- Serves 4-6 depending on the portion size.
- This recipe is great with hot Italian sausage. You can make it more kid-friendly by using mild, though. Use bulk ground sausage meat or buy whole sausages and take it out of the casings like I did.
- You can use grated cheddar instead of Velveeta if you prefer.
- For one pot meals, ingredients and stoves vary. If you’re running out of liquid (like it’s getting close to sticking and burning) when you still have a while to go before the pasta is done, add in more liquid, 1/2 cup or so at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment