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One-Pot Creamy Shells and Sausage

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One-Pot Creamy Shells and Sausage
  • Prep 35 min
  • Total 35 min
  • Servings 8
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Just like your favorite boxed shells and cheese, this recipe turns out a dinner that’s creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family—thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn’t just convenient, it also allows you to build flavor as you go. Here’s what we mean: It all starts with browning the sausage until it’s cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you’ll add the tomato sauce, which is handy since it’ll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you’ll have enough liquid to cook your pasta. Once the pasta is cooked through, all that’s left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you’ve got a delectable dinner that might just become a part of your regular rotation.
By Betty Crocker Kitchens
Updated Jun 25, 2019

Ingredients

  • 1 tablespoon olive oil
  • 1 lb bulk mild Italian sausage
  • 1/2 cup diced red onion
  • 4 cloves garlic, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 lb uncooked medium pasta shells
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 2 tablespoons shredded fresh basil leaves
Make With
Make With
Progresso Broth

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
  • 2
    Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
  • 3
    Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
  • 4
    Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Italian sausage varies in fat content. If your sausage is especially oily, remove some of the fat before adding the vegetables to the pan.
  • tip 2
    Stirring is crucial, especially toward the end of cooking, when the cooking liquid has reduced into a sauce. Without stirring, the sauce can stick and burn.

Nutrition

550 Calories, 25g Total Fat, 22g Protein, 58g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
550
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1100mg
46%
Potassium
240mg
7%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
18%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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