Cheesy Italian Shells

Loaded with sun-dried tomatoes, fresh spinach, and the very best creamy sauce, Cheesy Italian Shells is a comfort dinner you’ll love adding to your weeknight rotation! It’s equal parts fresh and indulgent – the best of both worlds. 

Cheesy Italian Shells

If you took all of the classic Italian flavors you love and tossed them into an ultra-cheesy homemade mac and cheese recipe, you’d be in heaven. At least, that’s what I think every time I make cheesy Italian shells! It all comes together in one pot in under half an hour, making it a certified easy weeknight dinner. The pound of Italian sausage adds a great amount of protein, all while the cheesy, creamy sauce clings to every hearty bite. But don’t worry – this pasta dinner isn’t too heavy. The vibrant sun-dried tomatoes and fresh spinach brighten things up enough to make this dinner ideal for a hot summer night! 

Enjoy more of the very best summery pasta dinner recipes like one pot sun-dried tomato ditalini, white bean orzo, and crab pasta! 

What else can I add?

This recipe is so easy to customize with ingredients you have on hand. You can add zucchini, mushrooms, broccoli, or peas for added nutrients. Stir in just a little marinara sauce or roasted red peppers for a more tomato-forward flavor. Turn up the heat with more crushed red pepper. There’s plenty you can play around with here! 

How To Make Cheesy Italian Shells

• Cook. Heat the oil in your pot and cook the Italian sausage and onion until browned and the onion is soft. Break up the meat as it cooks.
• Add the seasoning. Stir in the garlic, oregano, basil, red pepper flakes, salt and pepper, and cook for one minute or until fragrant.
• Boil. Add the sun-dried tomatoes, chicken broth, water, and pasta shells to the pot, and turn the heat up to high until the liquid begins to boil.
• Simmer. Turn the heat down to medium and cook the pasta until it is al dente or cooked to your liking.
• Add the remaining ingredients. Stir in the spinach and heavy cream and cook 1-2 minutes until softened. Turn off the heat and add the cheeses a handful at a time and stir until completely melted before adding more.
• Serve. Serve the shells hot with fresh basil and shredded parmesan for garnish if desired.

Storing

Let your leftovers cool to room temperature before storing in an airtight container in the fridge for 2-3 days. Keep in mind that the longer pasta sits, the more liquid it will absorb. You may notice a change in the consistency of the sauce. 

I do not recommend freezing this pasta. 

Ingredient Notes

• Olive Oil – Avocado oil also works. 
• Italian Sausage – You can swap this with ground beef, ground turkey, or ground chicken. Just note that you’ll be missing out on that classic Italian sausage flavor. Feel free to use spicy sausage if you like it hot! 
• Yellow Onion – A white onion also gets the job done. 
• Garlic – Fresh garlic is best. Measure with your heart! 
• Seasonings – A mix of dried oregano, dried basil, red pepper flakes, salt, and pepper is what I use. Adjust according to your preferences. If you opt for plain ground meat instead of Italian sausage, you’ll want to add more seasonings than what’s called for. 
• Sun-Dried Tomatoes – Chop them into small pieces so they fit nicely on your fork. 
• Chicken Broth – Low-sodium chicken broth is best. 
• Water 
• Shell Pasta – You can always swap this with any other short-form pasta if preferred. 
• Heavy Cream – Half and half also works, but your sauce won’t be as thick or creamy. 
• Fresh Spinach – Stir it in at the end. The residual heat will wilt it perfectly without making it mushy.
• Cheese – Shredded provolone and parmesan are my favorites! If possible, shred your own cheese. Pre-shredded versions often contain anti-caking agents that can make the sauce grainy, or can cause it to seize up. 

Enjoy!

~Nichole

SaveSaved Pin Print

5 from 21 votes

Cheesy Italian Shells

By Nichole

Loaded with sun-dried tomatoes, fresh spinach, and the very best creamy sauce, Cheesy Italian Shells is a comfort dinner you’ll love adding to your weeknight rotation! It’s equal parts fresh and indulgent – the best of both worlds.

Prep 5 minutes mins

Cook 10 minutes mins

Servings 8

Ingredients 

1x2x3x

• ▢ 2 teaspoons Olive Oil
• ▢ 1 Pound Italian Sausage
• ▢ 1 Small Yellow Onion Diced
• ▢ 3 Cloves Garlic Minced
• ▢ 1 teaspoon Dried Oregano
• ▢ 1 teaspoon Dried Basil
• ▢ 1/4 teaspoon Red Pepper Flakes
• ▢ Salt & Pepper to taste
• ▢ 8 Ounce Jar Sun Dried Tomatoes Chopped
• ▢ 2 Cups Chicken Broth
• ▢ 2 Cups Water
• ▢ 1 Pound Medium Shell Pasta
• ▢ 1/4 Cup Heavy Cream
• ▢ 2 Cups Fresh Spinach
• ▢ 2 Cups Shredded Provolone
• ▢ 1 Cup Shredded Parmesan

Instructions 

• Heat the oil in a large Dutch oven or pot, add the sausage and onion and cook until browned and onion is soft, breaking up the meat while it cooks.
• Add the garlic, oregano, basil, red pepper flakes, salt and pepper and cook for 1 minute or until fragrant.
• Add the tomatoes, broth, water, and pasta shells and turn the heat up to until boiling.
• Turn the heat down to medium and cook for 4-5 minutes or until the pasta is al dente or cooked to your liking.
• Stir in the spinach and heavy cream and cook for 1-2 minutes or until softened.
• Turn the heat off, add the provolone and parmesan a handful at a time and stir until melted completely before adding more.
• Serve hot with fresh basil and shredded parmesan for garnish if desired.

Notes

Storing: These cheesy Italian shells can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1.5Cup, Calories: 350kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

Like this? Rate & review this recipe below!