One Pot Cheesy Italian Sausage and Shells

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 930 kcal
• Tłuszcz Całkowity: 64 g
• Tłuszcz Nasycony: 31 g
• Tłuszcz Nienasycony: 28 g
• Cholesterol: 177 mg
• Sód: 2258 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 9 g
• Białko: 37 g