• Katherine Arthurs

Deconstructed Jumbo Shells with Spicy Chicken Italian Sausage Bolognese

New Recipe on the blog - Deconstructed Jumbo Shells with Spicy Chicken Italian Sausage Bolognese

Long enough recipe title, huh? Well, I wanted to make sure you knew it was LESS work then filling each individual shell.

All you do, is mix the sauce with the cooked shells. The sauce sneaks it's way into the cavities + fills them perfectly along with allowing them to be coated too. It's basically the easiest "stuffed shell" recipe you will find.

Don't like spicy sausage? Use sweet Italian sausage or omit the red pepper flakes + cayenne. It will still taste great.

IF you are lucky enough to find Tinkyada gluten free pasta at your grocery store, then you are lucky. We love all their different shapes + kinds of gluten free pasta. And these shells didn't disappoint. The texture is great - just like regular wheat pasta + doesn't gum up. The sauce helps keep them separate + delicious.



Deconstructed Jumbo Shells with Spicy Chicken Italian Sausage Bolognese


1/2 yellow onion, small diced

2 carrots, small diced

2 celery stalks, small diced

1 lb. spicy chicken italian sausage

1 tablespoon tomato paste

3-5 fresh garlic cloves, smashed

1 tablespoon Italian seasoning

1 teaspoon each salt + pepper

1 12oz. can san marzano puree

1 12oz. can san marzano whole tomatoes

1 2inch Parmesan rind (optional but worth it)

1 cup milk (coconut milk or alternative milk, works great too)

1/2 - 1 teaspoon red pepper flakes

1 pinch cayenne pepper

2 bay leaves

1 box large pasta shells

1 cup Parmesan or Asiago cheese, grated


Heat a large saucepot over medium heat. Add in the onion, carrots, celery + chicken sausage. Mix around + chop up the sausage using a wooden spoon, while it cooked. When the chicken is almost fully cooked, add in the tomato paste, garlic, Italian seasoning, salt + pepper. Combine + cook for 1 minutes.


Pour in the tomato puree, whole tomatoes, parmesan rind, milk, red pepper flakes, cayenne pepper (if desired) + bay leaves. Mix everything. Bring up to a simmer (bubbling slightly), turn the heat to low. Leave it cooking on the stove uncovered for 1.5 hours. Stir every 30 minutes or so.


When you are about 20 minutes from serving. Prepare a large pot of water with a large sprinkle of salt + bring to a boil. Add in the shells + cook until al dente (or needing 2 more minutes of cooking). Drain + pour the pasta shells into a serving platter with edges or large bowl.


Remove the Parmesan rind + bay leaves from the sauce mixture + discard. Add about 1/2 of the total sauce to the shells. Toss gently with a wooden spoon or tongs. Add in another 1 cup or more to the shells. Continue to toss to coat + combine. Add more sauce if you like or leave the extra for serving (or package up + freeze).

Sprinkle the shells + the cheese + serve.


Enjoy!