One-Pot Italian Sausage and Shells with Wilted Spinach
5min
33min
2
1576
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To ensure you have enough for your Day 4 leftovers as planned, you can easily double this recipe; the one-pot method keeps the cleanup minimal regardless of the batch size!
Tags
Ingredients
13 oz Italian turkey sausage
7.5 oz medium pasta shells
1 cup marinara sauce
2.5 cups chicken broth
4 oz fresh baby spinach
1/2 medium yellow onion
3 cloves garlic cloves
3 tbsp parmesan cheese
1 tbsp olive oil
Instructions
- 1
Peel and finely dice 1/2 yellow onion and peel and mince 3 garlic cloves.
- 2
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- 3
Add 13 ounces raw Italian turkey sausage to the pot, breaking it into bite-sized crumbles with a spatula, and cook until browned for 8 minutes.
- 4
Stir in the diced 1/2 yellow onion and minced 3 garlic cloves, cooking for 4 minutes until the onion is softened and translucent.
- 5
Pour in 1 cup marinara sauce and 2.5 cups chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.
- 6
Bring the liquid to a rolling boil, then stir in 7.5 ounces dry pasta shells.
- 7
Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 12 minutes until the pasta is tender and most liquid is absorbed.
- 8
Remove the lid and stir in 4 ounces rinsed fresh baby spinach and 3 tablespoons parmesan cheese for 2 minutes until the spinach is fully wilted.
- 9
Remove from heat and let the pasta rest for 2 minutes to allow the sauce to thicken slightly before serving.
Nutrition Information (per serving)
1576
99g
177g
53g
Reviews (0)
No reviews yet
Be the first to review this recipe!