One-Pot Italian Shells and Cheese

From

• https://thedefineddish.com/one-pot-italian-shells-and-cheese/

Notes

• Very heavy, but very good. Easy cleanup since its a single cast iron skillet.
• For the ricotta, it works best to keep it at room temperature so that it doesn’t seize when it is added to the hot pasta. I simply set mine out on the counter so that it can come to room temp while I am making the pasta and it does the trick! If you forgot to do this- I recommend omitting the ricotta part. It’s fabulous without it!

Made On

• First half of 2025 with Amy. I think after seeing Sinners at Regal down the street.

Uncommon Tools

• Large cast iron skillet

Ingredients

Directions

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. To the meat, season with 1/2 teaspoon kosher salt, 1/2 teaspoon onion powder, 1 1/2 teaspoons dried oregano, 1/2 teaspoon freshly ground black pepper, and 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 2 tablespoons red wine vinegar, 2 1/2 cups low-sodium beef broth, one 14.5-ounce can tomato sauce, and 12 ounces dried shells pasta. Stir to combine.
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!

Photos