One-Pot Italian Shells and Cheese

italianpastaone-potvegetarian

17 ingredients · 12 steps

Uncommon tools

• Large cast iron skillet

Directions

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1. Heat a large, deep-sided skillet or pot over medium-high heat and add 1 tablespoon extra-virgin olive oil.
2. Once the oil is shimmering, add 1 cup finely-diced yellow onion and 4 cloves garlic and cook, stirring occasionally, about 2 minutes.
3. Add 1 pound mild Italian sausage and sauté, breaking up the meat with the back of a wooden spoon, until the sausage is cooked through and no longer pink, about 7 minutes.
4. Drain off excess fat if necessary (I like to keep at least 2 tablespoons in there for added flavor) and return to the pan.
5. Season the meat with the following:

   • 1/2 teaspoon kosher salt
   • 1/2 teaspoon onion powder
   • 1 1/2 teaspoons dried oregano
   • 1/2 teaspoon freshly ground black pepper
   • 1/4 teaspoon crushed red pepper flakes (if using)
6. Stir to combine and cook over medium-high for about 2 minutes, allowing the spices to lightly toast.
7. Add 2 tablespoons tomato paste and stir to combine, cooking for an additional 1 minute, or until the paste has totally melted in and combined with the meat.
8. Pour in the following and stir to combine:

   • 2 tablespoons red wine vinegar
   • 2 1/2 cups low-sodium beef broth
   • one 14.5-ounce can tomato sauce
   • 12 ounces dried shells pasta
9. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer, and let cook until pasta is tender, stirring often, until most of the liquid has absorbed and the pasta is al dente, 13 to 15 minutes.
10. Once the pasta is cooked, remove skillet from heat and stir in 1/2 cup whole milk ricotta and 1/2 cup shredded sharp cheddar cheese until combined and melted.
11. Taste and add more salt, if desired.
12. Garnish with 1/2 cup chopped fresh parsley and extra cheddar. Enjoy!

Kitchen notes