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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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8
Calories 350kcal
Author Nichole

Ingredients

  • 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