Creeach Fam Recipes

One-Pot Italian Shells and Cheese

Name: One-Pot Italian Shells and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup finely-diced yellow onion (about 1 small onion); 4 cloves garlic (minced); 1 pound mild Italian sausage (sub spicy if preferred); ½ teaspoon kosher salt; ½ teaspoon onion powder; 1 ½ teaspoons dried oregano; ½ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper flakes (optional); 2 tablespoons tomato paste; 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 (I use Jovial Brown Rice for gluten-free); ½ cup whole milk ricotta (at room temperature *see note); ½ cup shredded sharp cheddar cheese (plus more for serving); ½ cup chopped fresh parsley

5 servings

porties

10 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

1 tablespoon extra-virgin olive oil

1 cup finely-diced yellow onion (about 1 small onion)

4 cloves garlic (minced)

1 pound mild Italian sausage (sub spicy if preferred)

½ teaspoon kosher salt

½ teaspoon onion powder

1 ½ teaspoons dried oregano

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

2 tablespoons tomato paste

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 (I use Jovial Brown Rice for gluten-free)

½ cup whole milk ricotta (at room temperature *see note)

½ cup shredded sharp cheddar cheese (plus more for serving)

½ cup chopped fresh parsley

Instructies

Heat a large, deep-sided skillet or pot over medium-high heat. Once the oil is shimmering, add the onions and garlic and cook, stirring occasionally, about 2 minutes. Add in 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. Drain off excess fat if necessary (I like to keep at least 2 tablespoons in there for added flavor) and return to the pan.

To the meat, season with salt, onion powder, dried oregano, black pepper, and red pepper flakes (if using). Stir to combine and cook over medium-high for about 2 minutes, allowing the spices to lightly toast. Add in the 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.

Pour in the red wine vinegar, beef broth, tomato sauce, and pasta. Stir to combine. 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.

Once the pasta is cooked, remove skillet from heat and stir in the ricotta and cheddar cheese until combined and melted. Taste and add more salt, if desired. Garnish with fresh parsley and extra cheddar. Enjoy!

Voedingswaarde

Portiegrootte

Calorieën

725 kcal

Totale vet

40 g

Verzadigd vet

16 g

Onverzadigd vet

21 g

Transvet

Cholesterol

93 mg

Natrium

1657 mg

Totale koolhydraten

65 g

Voedingsvezels

7 g

Totale suikers

6 g

Eiwit

27 g