I'm taking you back in time with these classic cheesy, saucy shells. This updated version is bursting with flavor, thanks to a creamy vodka sauce packed with sirloin and Italian sausage. —Tyler Smith, Virginia Beach, Virginia
Tyler Smith’s Cheesy Italian Shells
Published on Jul. 08, 2025
Watch How to Make Tyler Smith’s Cheesy Italian Shells
Ingredients
- 3 to 4 tablespoons extra virgin olive oil, divided
- 1/2 pound ground sirloin
- 1/2 pound bulk mild Italian sausage
- 1 small shallot, minced
- 6 garlic cloves, minced
- 4 tablespoons tomato paste
- 8 to 10 fresh basil leaves, sliced, plus more for garnish
- 1/2 cup vodka, optional
- 1 cup heavy whipping cream
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 box uncooked jumbo pasta shells
- Shredded mozzarella cheese
Directions
- In a large skillet, heat 1-2 tablespoons oil over medium heat. Add ground sirloin and sausage. Cook until no longer pink, 5-8 minutes, breaking into crumbles. Remove with a slotted spoon.
- In the same pan, cook shallot until tender, 1-2 minutes, adding 1 tablespoon oil if needed. Add garlic, cook 1 minute longer. Add tomato paste and basil; cook until fragrant. If using, add vodka. Cook until liquid has reduced, 4-5 minutes.
- Stir in heavy whipping cream and marinara sauce until combined; heat through. Add cooked beef mixture and Parmesan cheese. Reduce heat to a simmer. Cook until flavors have combined, 5-10 minutes.
- Prepare pasta according to package directions, reserving 1/2 cup cooking liquid. Add cooking liquid and sauce to pasta; toss well to coat.
- Top shells with mozzarella. Let melt or, if desired, heat under broiler. Garnish with additional Parmesan and basil.
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