Unstuffed Creamy Rosé & Sausage Shells

4.75 from 4 votes
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This recipe is not your regular take on stuffed pasta shells, as this version leaves the shells unstuffed and smothered in a creamy and delicious rose sauce. Unstuffed Creamy Rosé & Sausage Shells are the perfect weeknight dinner when you need to get something quick, comforting and delicious on the dinner table. The best part? It’s made all in one-pot, who doesn’t love that?

Between my two young boys, we are out of the house doing activities at least 3 nights week, which is usually when I will whip up one of my one-pot recipes. If you are a busy mom, a college student, or someone who just really appreciates a good simple dinner, I have so many delicious ones on my site that you need to check out; down below I will list a few of my personal favourites.

Looking for more one-pot dinners?

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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

4 steps to make Creamy Rose Shells

  1. Fry the italian sausage: begin by browning your italian sausage in a large oven safe pot or deep pan. The fat from the sausage is going to give the pasta an incredible depth of flavour.
  2. Add the rest of your ingredients: next add your garlic, shallot, seasoning, shells, stock, tomato sauce and heavy cream.
  3. Cover and bake: you can bake this in the oven, or cook it on your stove-top. Cooking in the oven will take longer, but sometimes, it’s just easier.
  4. Add the cheese: once the shells are fully cooked, add your cheese, mix and serve.


Here is a quick overview of the ingredients you’ll need to make my one pot Unstuffed Creamy Rosé & Sausage Shells. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • pasta shells: you can also substitute with your favourite large shaped pasta such as: rigatoni or penne.
  • italian sausage
  • garlic cloves 
  • shallot: yellow onion will work as a substitute.
  • butter
  • tomato sauce: homemade or store-bought.
  • heavy cream
  • chicken stock: vegetable stock will work as a substitute.
  • dried oregano
  • dried basil
  • salt
  • black pepper
  • mozzarella 
  • parmesan cheese 
  • fresh basil 

Substitutions & FAQ’s

What if my pasta shells aren’t finished cooking after 20 minutes?
Don’t worry, each oven will vary with cook time. These shells can take up to 45 minutes to cook in the oven, so be patient and I promise they will work out.
Can I substitute the mozzarella for a different type of cheese?
You sure can. White cheddar or havarti would also work well in this recipe.
What protein can I add to this recipe?
Some delicious protein options that would go really well in this recipe are: chicken or shrimp. If you do use shrimp, I would add them when the pasta has about 10 minutes left of cook time.

Storing & reheating

Does this recipe freeze well?
You can absolutely freeze this recipe, just note that the sauce thickens when you freeze it, so I always recommend adding a little chicken or vegetable stock after it thaws and before you bake it.

If you have leftovers be sure to keep them in an airtight container in the fridge for up to 4 days.

To reheat your Unstuffed Creamy Rosé & Sausage Shells, simply microwave for 30-45 seconds or add to a small pan with a splash of chicken or vegetable broth and re-heat on the stove for 4-5 minutes, or until heated throughout.

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Did you like this recipe?

If you enjoyed this one-pot Unstuffed Creamy Rosé & Sausage Shells, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

4.75 from 4 votes

Unstuffed Creamy Rosé & Sausage Shells

By Sammy Montgoms
If you love stuffed pasta shells, but don't love how much effort goes into making them, my Unstuffed Creamy Rosé & Sausage Shells is the recipe for you. It's loaded with italian sausage, smothered in a creamy rosé sauce, and then baked in the oven. And the best part? It's made all in one-pot; who doesn't love that?
Prep: 10 minutes
Cook: 35 minutes
Servings: 4 people


  • 1 340 gram box of pasta shells
  • 4 italian sausage links, roughly chopped
  • 3 garlic cloves, chopped fine
  • 1 shallot, chopped fine
  • 3 cups tomato sauce, homemade or store-bought
  • cups heavy cream
  • cup chicken stock, lightly salted
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups mozzarella, shredded
  • 1/2 cup parmesan cheese, shredded
  • fresh basil, to garnish
  • Calabrian chili oil, to drizzle, optional


  • Begin by preheating your oven to 425 °F.
  • Prepare your italian sausage by removing the casings and chopping into bite sized pieces.
  • Next, prepare your shallot and garlic and set aside until ready to use.
  • To a large oven safe pot, preferably a dutch oven, set to medium heat.
  • Add your italian sausage and cook for 2-3 minutes, until the sausage begins to brown.
    *Tip: you can break the sausage down to create more of a ground sausage if that is your preference, or leave in smaller bite sized pieces.
  • Add your garlic, shallot and seasonings, and sauté for 1-2 minutes, just until fragrant.
  • Add your shells, tomato sauce, chicken stock and heavy cream.
    Mix to combine.
    Cover and let bake in the oven for 30-45 minutes, mixing halfway through.
    When you mix the shells at the halfway mark, be sure to press the shells into the sauce to ensure they are all covered.
    In addition, taste to see if you need any additional seasionings before returning back to the oven to finish cooking.
    *Tip: each oven will cook this at different times, but once the pasta is fully cooked, its ready.
    *Tip: you can also choose to do this on your stovetop for a faster cooktime.
  • Once your shells are cooked, remove from the oven, add your cheese and mix to combine.
  • Let sit for 5 minutes before serving.
  • Top with fresh basil and more parmesan cheese.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 4 stars
    Love the flavor! I added red pepper flakes too. It was a little too cheesy so I would probably do half the mozzarella next time and slowly incorporate it to get the preferred consistency. I wanted it to be saucy-er!

  2. 5 stars
    Absolute perfection per usual. The Calabrian chile drizzle on the end is a perfect finishing touch for a little bit of heat in each bite. Would make a million times over!