Nothing makes (cooks) pasta as efficient as an Instant Pot. You never have to boil it separately and then strain it and EVERYTHING is done IN. ONE. POT.
So it’s only fitting I’m obsessed with dreaming up pasta dishes that aren’t only a breeze to make, but GOURMET in flavor. My Sausage & Shells is no exception to the level of excellence I strive for and is hands-down one of my favorite things I’ve ever created not only in my Instant Pot, but in my lifetime.
And so, my sausage and pasta loving friends, you are in for one of the best culinary experiences of your lives. Anyone you serve this to will fall in love with you.
I kid you not, this dish could be served at a 5-star restaurant while Jeeves is pouring you $300 water from the mythic glaciers of Iceland blessed by Björk. Except you can wear schlubby clothing while you eat it right in your own kitchen!
Here’s How I Made It!:
Because about 75% of my recipes start with the onion family, take some shallots…
…and dice ’em up.
Take a can of artichoke hearts…
…and drain them and rip ’em up coarsely by hand.
Now this would be a mighty sad sausage party without sausage. So let’s make sure we take some sweet Italian sausage…
…or hot Italian sausage…
…or, WHY NOT?! BOTH! (By the way, you can totally use any sausage you wish, but I feel that Italian works best for this dish)…
…and slice it up (in its raw state) into bite-size pieces. (It’s okay if some of the casing falls off while slicing).
Now let’s go to the Instant Pot and add in some butter and give it some heat.
Once the butter’s melted and sizzlin’, add in the shallots…
…stir it into the butter and allow it to cook for a few minutes.
Then, add in the sausage…
…along with some garlic…
…and stir everything together for a few minutes (but don’t fully cook the sausage – that’ll happen when it’s pressure cooking).
It’s time to add in some liquid. Pour in a dry white wine…
…as well as some garlic broth (or chicken broth if you don’t have garlic base).
Now add in some cherry or grape tomatoes…
…Italian seasoning…
…dried parsley…
…and our pasta: medium shells! This is absolutely my pasta of choice for this dish and I suggest using it (but make sure you use MEDIUM shells and not the large ones).
DO NOT STIR the pasta (it may have issues coming to pressure if you do), but rather smooth it out with a mixing spoon so it’s mostly submerged in the liquid. It’s okay if some is still “ice berg-ing” above it.
Top it off with some baby spinach and it will likely go right to the brim. And, like the pasta, DO NOT STIR. Secure the lid and cook at high pressure.
When done, the spinach will have significantly cooked down into nothing.
NOW you can give everything a good stir. Most of the liquid will have been absorbed by the pasta but there will still be some left which is what we want.
And now a few final (magical) touches to make this sausage party orgasmic. Add in some half & half…
…grated parmesan (make sure it’s grated as it melts/blends far more easily than shredded)…
…and, my secret ingredient to the most deluxe, creamy and rich pasta – some Boursin!
For a lovely final touch, add in some artichoke hearts…
…and give everything a REALLY good stir for a few minutes until all of the Boursin has completely melded and blended into the sauce! Allow it to set for a moment and it will really thicken.
Transfer to a serving dish…
…and prepare yourself for one of the finest, most gourmet pastas you’ve EVAH HAD.
This was a real nice sausage party!
ENJOY!
Instant Pot Sausage & Shells
This pasta dish is my claim to fame. It's so popular and lauded that I was invited to make it on Good Morning America where George Stephanopoulos ate it with his hands right out of the pot.
Ingredients
- 4 tbsp (1/2 stick) of salted butter
- 2 large shallots, diced
- 1 lb of Italian Sausage (sweet, hot or mixed), sliced into 1/2″ pieces while raw (use 2 lbs if you want it to be SUPER sausagey)
- 1 tbsp of crushed garlic
- 3 cups of garlic broth (I used 1 tbsp of Garlic Better Than Bouillon + 3 cups of water but you can just use 3 cups of chicken broth instead if you don’t have this and it will still be great)
- 1 cup of white wine (any dry one, such as a Chardonnay, will do and you can use white cooking wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)
- 1 tsp of Italian seasoning
- 1/2 tsp of dried parsley
- 10 oz (approx) of Cherry or Grape Tomatoes (you can double these if you wish)
- 1 lb (1 box) of medium shells (I strongly suggest using this exact kind of pasta)
- 5 oz of baby spinach
- 1/3 cup of half & half or heavy cream
- 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)
- 1 – 1 1/2 cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly. Also, the more cheese, the thicker the sauce!)
- 14 oz can of artichoke hearts, drained and roughly ripped up by hand
Instructions
- Add butter to the Instant Pot (I used a 6qt), hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted and sizzling, add in the shallots and cook for 2-3 minutes. Then, add the sausage and garlic and stir for another 2 minutes (the sausage should not be fully cooked by this point)
- Next, add in the wine, broth, Italian seasoning, dried parsley and the tomatoes. Stir well
- Lastly, add in the pasta shells BUT DO NOT STIR. Just allow them to be as submerged under the liquid as possible by smoothing out with a mixing spoon (it is okay if some of the shells are sticking out above the liquid). Top off with the spinach and, again, DO NOT STIR. (Note: It’s going to feel like there’s a LOT of spinach in there and it will come up to the brim of the pot, but don’t worry – it cooks down into nothing!)
- Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes (5 minutes if you want the shells more “al dente”). Quick release when done.
- Stir in cream, Parmesan, Boursin and artichokes for about 2 minutes until the Boursin is completely melded into the sauce. Let it rest for another 5 minutes and it will have thickened perfectly. Transfer to a serving dish
- Enjoy!
Jeffrey's Tips
Although I think 1 lb of sausage is totally sufficient, if you want this to be REALLY full of it, increase it to 2 lbs instead of 1.
Speaking of sausage, I definitely think Italian sausage (sweet, hot or both) works best for this recipe, BUT since there are SO many different kinds of sausage options available to bring to this sausage party, feel free to use any sausage of your choice!
Store any leftovers in some Tupperware and refrigerate for up to 5 days. The microwave will work fine for reheating when the time comes (about 30-60 seconds).
Gretchin Clifton
Making this tonight, I can’t wait! My question is that I recently got a new instant pot, not realizing how large the 10 qt is. Can all your recipes be made in the 10 qt?
Diane
I guess it will only take more time to come to pressure. I’m sure you can.
I tried this recipe. One of my favorite.
Debbie
yes
Denise Slaughter
I’ve been instructed by my two 14-year-olds that this dish HAS TO BE MADE every week. It’s now a weekly staple dish in our house.
Jeffrey
This gives me LIFE!
Susan
If you’re making one and a half more than the original recipe, do you add more liquid?
Jeffrey
Yes. Add half the broth
Toby Whitehead
My 14 year old also loves this dish!
Valerie
It’s one of the only leftovers my son will eat, and he’s 30 something!😉
Ty
This is the perfect dish to make for camping/festivals. It’s a must everytime we go, and it’s almost just as good cold as it is warm. I’ve subbed veggie sausage before for my vegetarian friends, and it’s just as good!
Brenda
❤️💜🎉🙌🏻 yay !!
Angela
Love it.
My family loves this too. So tasty and nutritious.
Kim Harward
This dish is requested on birthdays, and any day they feel it’s needed. Loved by everyone.
Jeffrey
This makes me so happy! 🥰
Sue
Hi Jeffrey my family and my daughters family both love this dish! In fact, we love everything you cook. Thank you for sharing your wisdom and your great sense of humor with us.
Nichole
Making this tonight. This is what my daughter requests for her birthday and holidays. Family favorite for sure. Thank you!
Debbie Buchholz
This is one of my favorite recipes! Everyone that has tried it is in love with the flavors. Leftovers are delicious too!
Jeffrey
I’m thrilled you enjoy it as much as I do!
Teri Haye
I am happy to report that Barilla High Protein Farfalle work fine in this recipe. No change in time. Our grocery store was wiped of any kind of shell pasta (I guess no one likes rigatoni and penne?). I just wanted to make this so bad, so I subbed In the regular size farfalle. Tastes great!
Anita
This recipe made us fall in love with you when you were just venturing out. Since we’ve made made many many of your recipes & they’ve all been delicious. I bought the cookbook both for us & our son. He also loves your recipes. Thank you!
Jeffrey
You’re gonna make me cry! So thrilled you enjoy it!
Sonja Cowsert
Made this for the first time tonight. So good! Well worth the 3 days it took me to gather the ingredients because I forget stuff. I also may have consumed the rest of the wine not need for the recipe.
Jeffrey
One of my fave recipes. Thrilled you enjoyed it!
Karen C
Omg this was so good. Even the two members of my family who don’t eat artichokes loved it!!
Thank you Jeffrey!
Janet Lavelle
Hi, Jeffrey,
Would tou have the nutrition info handy? Doing Noom and will calibrate my servings accordingly!
Thanks!
Jeffrey
I always find it best for one to use a nutrition calculator plugging in the exact brand of ingredients you’re using for the most accurate info.
Alison Knipfer
I have a question about the type of sausage used. There’s the crumbly kind you get at the store that you can cook and it looks like ground beef when you’re done. Then there’s sausage links, not breakfast sausage, big sausage that look like they would be the same as the ground beef type of sausage I’d it came out is it’s “casing?” I guess you’d call it. Then there’s the kind of sausage that you can slice and put on a cracker with cheese. Which type does this recipe take? I really want to make this, but I want to get it right. Thank you so much for any clarification you can offer.
Sue Williams
The pics in the recipe show the kind in the casing cut up in bite sized chunks.
Kathie
I make it with ground sausage (the one that looks like ground hamburger in the package, or the roll of Jimmy Dean’s original) and it’s delicious.
Da
would red wine work or be too strong?
Kandrot Loretta
do you have a way to make without instapot
Jeffrey
I will soon!
Nealie
So is it a total of 6 cups of broth (garlic + chicken) or only 3 (garlic or chicken )?
Jeffrey
3
SoCaliGal
Has anyone made this with kale instead of spinach?
Jeffrey
You most definitely can!
Becky
Is there a non diary alternative to the heavy cream you would recommend? Maybe coconut milk? Thanks! Can’t wait to try this tonight to ring in the new year!
Kirsti
They make non-dairy half and half and other options as well. There is also non-dairy butter as well!
Megan
Well, I now know why George couldn’t keep his hands out of this dish! Wowza. I’m an experienced cook and love my IP. This dish is just simply beyond delicious! Thank you!
Elizabeth
Cashew cream works well.
Betty Tyler
I had no Boursin tonight, so I subbed Trader Joe’s Greek Yogurt Kale and spinach dip. I think I liked it better!
Jeffrey
Awesome idea!
Georgie
Hello! Planning to make this soon. Just curious is it made with ground Italian sausage or the raw sausage links?
Jeffrey
Either. Although the recipe card calls for cased sausage cut up.
Jennifer
I am making several dinners for my single nephews to enjoy. Do you think this will freeze and reheat ok?
Wendy
Since we aren’t doing our usual big Christmas meal this year, my family suggested we have your wonderful sausage and shells! It’s their favorite plus it’s red and green!
Krista
Jeffrey I love you!!! My Marine son just came home for the first time since basic training. It’s been 6 months. This made the list for must have dinner!!. I’ve tried several of your recipes and I’ve never been disappointed. They are all in my row tow folder!! Thank you so much!!!
Shelle
My husband hates artichokes, I love them ….sadly can the artichokes be omitted? Or added to just my plate?
Jeffrey
You can definitely leave them out if you wish.
Jessica J
Made this tonight with two pounds of sausage – one hot, one sweet and it’s very delicious! Not much we’d change except smaller cuts of sausage. Thanks, Jeffrey!
christa campbell
What are the nutrition facts regarding this recipe? Grams of fat, calories etc
Jeffrey
For this recipe, I’m not sure you want to know that 🤪. But feel free to plug into a nutrition calculator to determine!
Donna
Always a hit!!!!! Growing up in the NYC area, I know good Italian food—-this is perfecto! I’ve bought your books for myself and friends. There is nothing I’ve made from either book that wasn’t outstanding!
M
Can this dish be frozen
Jeffrey
Sure can!
Richard Klein
Hey, this meal looks great and I’m anxious to try it but I’d like to know if uneaten portions can be frozen. I live alone in the desert (in exile from NYC) and like to make meals I can reheat at a later time.
Thanks,
Richard
Kelly
Hi,
Although I just made this for the first time today, I would think it is okay to freeze. I have frozen similar ingredients and they seem to reheat well!
Logan
You made this in a 6-quart IP, but we have an 8-quart. Do we need to increase the liquid any, or is what is in the recipe enough even in an 8-quart?
Kelly
I made this in my 8 qt. exactly as written……works great!
Liz
I made this for a potluck two years ago and now I think it is the only reason people invite me anywhere is so I will bring this. No one believes me when I say how easy it is to make. I’m making it again today for a birthday party.
It is such a forgiving recipe. My daughter once ate all the cherry tomatoes and a can of diced tomatoes worked fine. My husband once bought smoked sausage instead of raw Italian, and that was also super tasty. I’ve used red onion instead of shallot, kale instead of spinach, and pretty much any flavor Boursin and Better Than Bullion on the market. I’ve also added diced bell pepper, diced celery, or pretty much anything else I’m looking to clean out of the fridge at the sauté stage. It is so versatile and easy.
Once thing — I always double the spinach, because it cooks down to nothing and it such a great way to get more veggies in.
Thanks for such a great recipe.
Jeffrey
It really is forgiving (and customizable) indeed! So glad you enjoyed!
mark
my husband has requested that i make this on sunday in my new Instapot. Can’t wait to try it.
Julie
I’m so very curious if this could be made in a croc pot instead of an insta pot?? I saw you on the Rachel morning show and need this meal in my life!! But I don’t own an insta pot & don’t have intentions of buying one.
Kim
Can this be made in a crockpot instead? How long would you cook it and on what setting, high or low?
Deb Garbo
also wondering about directions for a slow cooker.
Connie
Just made this today. I accidentally used mozzarella cheese instead of parmesan. It was so delicious! Do the leftovers freeze well?
Christina R.
This was pure comfort food joy!!! This turned out so good!! I didn’t use all the pasta, prob 2/3 pound and omitted the artichokes and parmesan, just added parmesan to individual plates. The sauce wasn’t as thick but with crusty bread it was perfect!!
Thanks so much!!
Kassie Hurley
This was delicious. Thank you.
Bonnie J Schuljak
Made this last night for dinner after watching you on Rachael Ray. Yummy!! Big hit with the family. Thank you for another enjoyable meal. Can’t wait for your next book.
Sheila
I want to make this with half the pasta but use 1 lb sausage. Would I cut everything else in half? How long should I pressure cook it?
Tracy White
Sheila, that’s exactly what I did and it came out great! Half the pasta, 1 lb sausage, half of everything else (except some extra Boursin!) and the pressure cook time stays the same. I made it in my 3 qt. Instant Pot.
Debbie
Great to know this ! Thank you I have a 3 qt too
Kelly
Delicious!!! Another great recipe! Thanks so much!
Kathryn
This was positively delicious! My husband said it was top restaurant quality, and a “keeper”. I even had some of the leftovers for breakfast. Thank you so much!
Krys
Listen, I know this is called SAUSAGE and Shells, and it. is. delicious. exactly as written! BUT I have a vegetarian daughter and I was wondering if I left out the sausage would I need to change any other ingredients? I think she would love the flavors of this dish (spinach, tomatoes, artichoke, cheese – what’s not to love??) but alas, she doesn’t eat meat. Suggestions anyone??
Melissa
I am a pescetarian who lives with a meat-eater. I told her I’d like to make this, but I hate cooking for just one person. She suggested using vegetarian sausage, and I think that’s what I’ll do. Perhaps that will work for you and your daughter, too.
Paul
Krys,
You could add in 8 ounces or more of mushrooms instead of the sausage.
Amy
I make this with beyond meat sausages. They are veggie sausages. My husband is vegetarian so I like to adapt things that he can eat.
Angela
Any suggestions on noodles to use so this can be gluten free?
Raven
Tinkyada shells is what I used.
Gus Orr
2 questions
first is it OK to make ahead and keep warm for few hours with crock lid? I prefer to cook before company arrives.
next any tips in using pasta made from chickpeas for less carbs, longer cook time?
Brenda
I’m Keto and I just tried using Palmini noodles (made with heart of palm) and it came out great. I was worried they would disintegrate but they didn’t. I did cut back on the broth a bit since they wouldn’t be absorbing the liquid. Great
Gary Coon
We just made it. It’s wonderfully rich! The sausage turns into little meatballs. My wife doesn’t like wine so we added that amount of broth. We’ll be making this again.
Melissa
Just wandered over here to let you know that this is the first dish I’ve made from your cookbook. I ordered it this week solely because someone posted a picture of this dish and raved about it. I’m hooked! This was so stinking delicious that I was eating it out of the pot when no one was looking (don’t tell). I’ll be purchasing your lighter cookbook soon. And I plan to gift a copy of your first cookbook to my parents who are a little scared to try new things in their IP. Such a wonderful resource! I’ve been an IP user for 3 years and rarely does a day pass that my IP isn’t in use.
Elizabeth
How long should this be cook with gluten free pasta—the only pasta I can have
Aimee
Does the alcohol content cook out even when it’s cooked in the pressure cooker? Thanks
Gail
Can this be made in crockpot? Would love to try this.
Maureen Woods
I have an instant pot, how does one quick release do not see that in my instruction booklet, I have used a wooden spoon and stood back, (with fear) and released it myself, but is there a proper way to instant release that I am missing?
Nanette
That’s how I do it!😆
Nanette
There are so many comments so this may have been answered. Can I double this in a larger Instantpot? What, if anything, should I change?
Arlene
I put a linen dish towel over it and let it release
Kathleen C
Yes! Terrifying. And I’ve heard you can throw a dish towel over the hissing valveso it catches the spitting. That works!
Patricia
I made this tonight for dinner. It’s a home run. Can’t wait to try it tomorrow for lunch. My son said it was wonderful.
Nancy
Made this tonight for the first time (with kale instead of spinach),
and Hubby declared it “restaurant-quality” and gave it 5 stars! I agree! Yummy! I was concerned it would be too rich, but it’s just right. It took me about 50 minutes from start to finish, but I am sure it will be a little quicker next time, now that I know what I’m doing 🙂 Delicious!
Debbie
I was wondering about using kale instead of spinach, thank you!
Tara
Made this for the first time tonight. The only thing I did differently is I took the sausage out of the casing and cooked it that way. OMG, I’m so mad at you! I cannot stop eating this! I’m so stuffed! It is absolutely delicious! Thanks for another GREAT recipe.
Tina
Yes I did the same thing, the store I went to only had sweet in links and ground in regular Italian. I just used half of one and half of the other and did as crumbled.
Jeanie
AMAZING dish!! Thank you for sharing. My daughter who is a better cook than I had to have what was left to take home. This is a delicious 10* meal.
Lulu
Help…I’ve got five hungry men about to commit mutiny. I’m looking forward to making another one of your tried and true recipes. I have purchased everything for this recipe except the artichokes. Should they be in oil, marinade, or water? I have jarred in oil, but the recipe doesn’t state what they should be in and I don’t want to ruin this dish. Thanks!
Lisa Weber
did you figure it out? I used a can of artichokes in water but wondered the same thing. also added panfried mushrooms that needed using for an extra punch.
Mya
Will the the pasta be al dente?
Lisa Weber
I’ve made made this twice. second time I cooked for 4 minutes as it took 2 to 3 minutes for the quick release to release the pressure. the pasta was perfect.
Morgan
This was AMAZING! I made this last night for my whole family and every single last one said it was delicious, including my super picky, no vegetables husband! My 5 year old asked if we could have it all year long and my almost 2 year old said “mmmm”! Next time I will probably double the sausage, but other than that, it was perfect! It was so nice trying something new for dinner!
Kathryn
Making this tonight did not have italian sausage so chicken and Jack cheese and andouille. Can’t wait to try it
Susie
Oh my goodness gracious!! Found this recipe in your cookbook and it is DELICIOUS!! I used hot Italian Sausage and the garlic herb Boursin. I am so full right now I want to die, but I keep sneaking more bites anyway. THANK YOU
James
Made this recipe this afternoon – very tasty! I used the PLC recipe for faux-Boursin and it came out well. The sauce is super creamy and has just the right mix of flavors to keep the taste buds happy. I like using a dry vermouth for deglazing, although it was really needed here. I did rinse the artichoke hearts really well to clear as much of the brine as I could.
Arlene
This was a wonderful dish to clear out my fridge. The only changes I made was I used whipped chive cream cheese, lentil cavatappi, added sautéed fresh mushrooms and red pepper flakes. I also used both parmesan and locatelli. Ground hot sausage and sweet links.
Andrea
Can this be made with a can of diced tomatoes instead of cherry/grape tomatoes? For some reason, we don’t like fresh tomatoes cooked. Would I drain them first?
Jeffrey
Even drained, the canned tomatoes will make it a bit watery. As a man who hates raw tomatoes, trust me. They are perfect once cooked into the pasta.
Cathy
Small shells ok to use….couldn’t find medium
Debby
Wish someone would have answered you
Linda Hamilton
I made sausage & shells tonight. I only had to change out green onions for shallots because my store didn’t have them. It was still yummy. Jeffrey you have turned me on to Boursin spread. I have never used it but I will be using it often now. My husband & I give it a thumbs up. I have your orange book & will be getting the others. Job well done !!!
Cheri Olson
I somehow ran out of the ingredients for this. My 20-year-old just went and got what I needed because she really wanted this for supper. 🙂 🙂
Alisha
This is a crowd favorite. My picky teenagers love it, my coworkers love it. I am asked to bring this to each year’s Italianfest. Thank you. Many time we don’t have wine so I just use extra chicken broth and it still very good. Sometimes we omit artichokes if I don’t have them. Very amazing versatile recipe. My one son doesn’t like anything creamy or chessey (gasp!). Just I just plate his up before adding the cream. Boursin and Parmesan cheese.
Maria Reddekopp
Do you think a 3 quart will work or should I cut the recipe down half?
Diana Grayson Sauls
Made this last night. Delicious. Husband asked me to write down the recipe so we can make it again. Thanks!
Kim
Can’t wait to try this! The video says you used half a cup of Parmesan, but written recipe says 1 to 1.5 cups. I guess I’ll “err” on the side of too much cheese 😂
Cynthia Hennessy
OMG, delicious! Made for our new years eve dinner, a total hit. Followed your recipe and I would not change a thing. Will definitely be a regular on the menu. A great dish for special occasions, too! Love it!
Ken Schreffler
Can you use smoked sausage vs. using raw? I have a jalapeno smoked chorizo that I’ve been wanting to try. If so, do I adjust the cooking time any?
Cameron Morgan
So very delicious! Omitted artichokes. Will make again. May try veggie broth instead of garlic broth (it’s yummy, even leftover, but quite garlicky!).
cathy
I finally made this and was so surprised how easy it was, I subbed can diced tomatoes drained and the liquid saved as part of my liquid ingredients, which was all chicken broth and the juice from the artichokes as well, used 5 Oz of frozen spinach also, was fantastic, will become one of my go to when busy and need a tasty meal.
Libby
Has anyone tried Impossible (meatless) sausage in this recipe?
Rikki
Can’t eat sausage. What other meats do you recommend?
TMG
ground, chicken, ground turkey, ground beef. I would add a little salt and oregano since the Italian sausage you are subbing out has flavor that you will be missing otherwise.
Sherry L Ottoson
Made this tonight…absolutely one of the best recipes yet!!! I’m still going in the fridge and picking on it!!!
Trish Coulter Farano
I’ve saved this recipe for quite awhile, as I live alone and it makes a lot. The recipe says six servings – I think more like twelve. I made it for a birthday dinner for three of us and it was well-received. I sent leftovers home with my guests, took a container to my daughter, and had a serving the next day for dinner.
I did make a few changes – sauteed the shallot 2 tablespoons olive oil vs. 4 tablespoons butter and I used no salt added chicken broth to keep the sodium down a bit, as the sausage is high in sodium and so is Parmesan. I added the full 1.5 cups Parmesan the printed recipe calls for, but next time think I will use a little less in the recipe and then pass Parm at the table.
I added ground black pepper and no one at the table added salt, although it was available.
Please note, this is not a knock on the original recipe – only that I watch sodium so if I had made it as written, I think for me it would have been too salty to enjoy.
The flavor of this recipe is delicious, the directions are clear and well written, and I will make it again.
Dawn Dials-Hill
Hi Jeffrey. I do not yet have an Instant Pot but want to try this recipe on the stovetop. Would you recommend liquid in the same proportions and then just follow the recipe, except for cooking longer, adding the cream, Boursin, and Parmesan at the end?
Rosanna
This was so delicious!! I couldn’t find shells, so I used penne and cooked it for 7 minutes – turned out great. I’ve been following you for years, you’re just so enjoyable. BUT – I have never actually tried one of your recipes!! So, with this one popping up recently on the Facebook instant pot group, I decided to try it. And, I just happened to have Boursin and Italian sausage from a recent Costco trip, so it was meant to be lol. Anyways, so yummy!! I’ll definitely be trying others.
Rhonda
We made this tonight after watching your live demonstration yesterday. It was so fabulous! We used three links each sweet and hot sausage. It was perfect!
CiCi
I made this a couple of times with gluten free pasta and it’s great! Didn’t have sausage tonight so I used cooked ground chicken instead, added a little red pepper flakes and oh so good! Otherwise I followed your recipe. Yummmm!
Wendy Bastian
Seeing so many recommendations I had to try this and though put the tomatoes in at the wrong time and combined the hot and sweet sausage this will be added to my “special recipe book”.
Mark
I would like to add mushrooms to this dish, I think. Would there be any reason why this would be a bad idea? I may make it for supper tomorrow night.
Christina
A fam favourite for sure. I found that I was out of shells so used penne instead. Worked out just right as always.
Cynthia
Made this today. It was awesome! My 18 month old grandson loved it as well.
Mindy
Great recipe! I made half a recipe for the two of us and there are plenty for leftovers tomorrow. I chose to use the 5 minute cook time instead of 6 and my pasta was perfect. I made the recipe with the ingredients as written (halving everything) except I added my spinach at the end of the cook time with the Parm, Boursin and cream. There was plenty of heat to wilt it just right during the last five minutes of rest. I liked that the sauce was not heavy and next time I will add a bit more Boursin!
Bonnie
There are several instant pot recipes for this on line, but so glad I chose this one. Not only easy but I got rave reviews for it. Instructions were clear and easy to follow. Results were amazing and I followed exactly as listed. This is now a frequent recipe in this house. Thanks so much for posting
Jay Hacking
Very tasty. I used Barilla medium shells and 6 minutes but the pasta was over cooked. Wish I had only done 5 minutes.
Jeffrey
I swear by the 6 minute cook time. But if you want to go for 5, that’s fine!
Vicki
I’m making this tonight for the first time! Can’t wait!!!!
Crysal
Can something be subbed for cream? Only thing I don’t have….
Val
I really want to make this but I’m allergic to tomatoes. Any thoughts on omitting the tomatoes or a substitution?
Julie Babb
I’m licking my plate and my husband is having seconds as I type. This recipe is delish. I did 1 1/2 times the recipe so I can share with my edlerly parents and there is a lot of food. It will be wonderful heated up. Everytime I make one of Jeffrey’s recipes I think it’s my favorite. Add this to my favorite list!! Quite impressive…
Sarah
This is re-DONK-u-lous! SO GOOD! I left out the artichoke hearts because my family doesn’t like them, but that’s the only change I made. This is one of many of your recipes that is on our all-time favorites list. You ROCK!
Sallie Odom
Help me please! I don’t have an Instapot. Suggestions for cooking on the stovetop. I have had this and it is DELICOUS!!!
Alice
Has anyone made this with cream cheese instead of the Boursin? Was it still delicious? Thanks!
Sandy
What do you think would happen if I added the artichokes before pressure cooking, instead of after?
G'Ma in RP
This is delicious! We are a vegan family so I just subbed vegan cream cheese, parmesan, beyond sausage , Silk coconut cream &Earth balance butter. Everyone loved it and even the grandkids had seconds!
Ann
I made this tonight for my husbands 72nd birthday dinner. Yum! He loved it and so did I. Since it’s just the two of us, there will be enough for another meal – or to freeze. I will definitely make this for the kids and grandkids at our next family get together. They are sure to love it! Thanks for a great recipe!
Megan
Love this recipe. My kids are not a fan of the Italian sausage chunks. Has anyone tried ground beef or pork?
Jeffrey
You most certainly can do that!
Megan
Would you brown it and then leave it on the bottom when cooking?
Evie
Am I mistaken or did you not wash the spinach before adding to the pot? Also, chiefs never recommend cooking wine to cook with. Wines for cooking should always be something that one would drink.
Joe
If I use 2 lb of sausage can I double the pasta? If so, should I also double all of the other ingredients including liquid?
Michele
I doubled the sausage (used 2lbs) and left everything else the same. It didn’t feel too sausage heavy and 1 on of shells was plenty enough pasta.
Michele
* 1 pound box of shells
Eva
I’m Italian and the thought of cooking pasta in an Instant Pot sent chills down my spine. Despite my fears, I made this recipe tonight and it was seriously delicious! I thought the shells would turn to mush, but miraculously, they were cooked perfectly (I cooked it for 5 minutes with a quick release.) My boyfriend was surprised and impressed – and that’s saying something! Good job, Jeffrey!
Jeffrey
This comment says it all! So happy you enjoyed, Eva!
Vanessa Carlson
Can this be made without the sausage? I’m looking for some yummy vegetarian meals.
Judy
Can you tell me how many this feeds? Thanks! So excited to make it! There will be nine of us.
Shanda Woolf
This was terrific, the first thing my husband said was “Are you packing this for my lunch tomorrow?” I made it as directed but I think next time I will double up on all the veggies and the sausage as those are my favorite parts! 🙂 Thank you so much Jeffrey, I love trying your recipes and have yet to be less than wowed. Keep up the great work!
Sandra
Wow…my husband and I just made for the first time your famous sausage and shells instapot recipe. We followed the directions precisely and are in love with this delicious meal. This will be a staple from now on. We travel 6 months of the year in our motorhome and never leave without our instapot. We also have, on-line, all of your cookbooks and love everything we have tried so far. Thanks Jeffrey for all your hard work to make these receipes just perfect.🥰😋
DONNA S
Fabulous recipe. Would not change a thing!!
Sacomurphys
Loved the flavor of this dish!
Followed recipe exactly and found it was over the top salty. And no I did not add salt.
Try again with any low sodium ingredients that are available.
Christi
WOW!! Husband and I both agreed it tasted like something we’d order at a restaurant!
I ended up crumbling the sausage,because the casings were too hard to cut through. I also forgot to buy the Boisin cheese and didn’t have cream cheese. So I shredded and added some sharp cheddar.
Ken Wiencko
I’ve made this dish five times and it’s been phenomenal each time. I eat a bowlful and fill up six containers of leftovers. Think of the fish and loaves in The Bible.
Ken
I’ve made this dish several times already. There was one time that I accidentally left out the tomatoes and it still tasted great; sort of reminds me of an Alfredo sauce. I even made it without the tomatoes for someone who can’t eat tomatoes. Bottom line is that it’s great with or without tomatoes. I even had leftovers over several days.
Jennifer
I never comment on recipes, but this was so delicious I had to comment. We didn’t use wine because of allergies, I just added extra broth and it was amazing. I definitely felt like I was eating at a nice restaurant. Must try and super easy to make.
Jeffrey
So thrilled you enjoyed!
Cherrie Wilson
Amazing! I followed the recipe pretty closely, 2/3 box of shells cuz I like to dip some crusty bread in the sauce and only used 1/2 cup Parmesan, it was all I had. I used the caramelized onion Boursin. It can be a little labor intensive but I like to get things done in stages and everything measured out for the finish. Sautéed the Diced up shallots and garlic, browned the sausage, added the wine, broth and tomatoes and stuck it in the fridge until I was ready to eat. Brought the pot back out hit sauté to get it back up to hot, added the pasta and spinach set it for 5 minutes with a QR. then added the heavy cream, Parmesan, Boursin and artichokes. I’m stuffed and looking forward to the leftovers!
Maureen
Jeffrey-please advise! Making this for 11 people. Do I double or triple the recipe? Does this include doubling everything including the liquids? I read thru all the reviews but couldn’t find an answer. Thank you!
Jeffrey
This will feed 6. I wouldn’t double it in one pot though as it will have issues coming to pressure. 2 batches is smarter (regardless if using a 6- or 8-qt). Enjoy!
John Kelley
My go too recipe. I have made this before and going back some more . (rime) I’m getting just like: you know who. Nice & easy. This got me through the covid mess !!
Barbara L. Brizendine
I am “old school” when coping recipes. Hand written instead of printed out. After the instructions, I put a “*” followed by the comments from others on how they might have changed the recipe.
Cathy
We adore this recipe. We add more cocktail tomatoes but they still seem to disappear. Any thoughts? Also add Fire roasted, drained?
Truddy
My husband doesn’t like artichokes, so I left those out. Added roasted sweet potatoes at the very last minute. Absolutely loved it and already plan on making it again soon.
Dee
Any hints on making this with gluten free pasta? I haven’t had much luck following regular pasta recipes in the instant pot. It turns into goo. I usually cook the pasta separately then stir in it in.
Donna K.
1/2 cup of Parmesan is what you used in video. But, 1-1 1/2 cup listed in recipe. The result in the video looks fantastic so that is what I will go with. If you have a moment, maybe you could advise? Thanks for all your GREAT recipes!!!!
Jeffrey
Either will work to be honest! Depends how cheesy you want it – start with 1/2 and work your way up, if desired!
Carol
What did I do wrong? It turned out so salty!!! I’m hoping once it settles it won’t be so salty. Ugh!!
Peggy McG
We LOVED it!!
But……there are a huge amount of left overs. It’s just the two of us little old retired people.
Divided it up into 2 containers with about 2 lb 12oz in each container.
Do you think one would freeze well while we consumed the other within your 5 day recommendation?
Thanks for a terrific recipe.
Already shared the recipe with my daughter. They’ll love it too.
PS. Your 4th cookbook is being delivered tomorrow. Can’t wait.
Linda Daley
Just me and hubby also so I freeze all the time. Still delicious!
Janet
Jeffrey,
I have made this and it is to die for but I’d like to cut the fat a bit .
Do you think I can make it with shrimp or at least with less sausage plus some shrimp? I don’t want to lose the flavor of the sausage. Thanks!
Jeffrey
You can! Just add the shrimp at the very end with the dairy though as it will overcook with the pasta and cook quickly from the heat at the end. Once it’s curled and opaque, it’s good to go!
Susan Nixon
I have wanted to make this Sausage and Shells recipe forever. So I put my foot down and made sure I had all the ingredients on my shopping list this time. Today was the day! I prepared all the ingredients and put my iPad on that lovely foldable book stand you showed us a while back. I brought up your video so I would have you right there watching to make sure I did everything just right. I was not disappointed. It was heavenly!! The next time I make this, I’ll be taking your advice and doubling the amount of sausage!!
Jeffrey
Fantastic, Susan! So glad you gave it a shot and enjoyed it – and that I was also able to keep you company!
Patti
Honestly love all the recipes I have tried of yours they are all complete winners! I’ve been eyeballing this for years and finally tried it tonight it was absolutely delightful!!! I was afraid it might be too heavy so I cut back a bit on the cream cheese! I googled your recipe for Boursin cheese and threw all the spices in there. added crushed red pepper since I used sweet sausage! It was amazing the only thing I would change if I made it again is to add way more tomatoes because I love tomatoes and they seemed to disappear! Thank you for a delicious meow another one!
Jeffrey
You are so so welcome!
Alisha
Italianfest Staple!! I have been making this for about 3-4 years for my family. My friend hosts an Italianfest every year and I am asked to make this each year.
This dish is amazing. So many wonderful flavors, so easy to make and I typically have most items on hand. If I’m
Out of something it’s really ready to sub something else (chicken broth for garlic broth and/or wine , cream cheese for Boursin, no artichokes? Leave them out. No tomatoes? Try roasted red peppers or just leave them out. No shallots? Use onions.
I make with two different types of sausage. I use Mild Italian links that I cut up and hot Jimmy Deans sausage that I crumble. Somehow the little cubes of the find their way into many of the shells. Then the crumbles of the hot sausage mix into everything to just give a little kick.
My middle son doesn’t like creamy or cheesey things, so when the instant pot is done and it’s rested for five minutes. I scoop out several servings for him. Then I add the heavy whipping cream, bousin and grated Parmesan. Hint I always grate up some fresh Parmesan to top this dish with. Serve with breadsticks or crusty bread fo lap up the sauce!!! Yummy!
Jeffrey
Love love love!!!
Melissa Mitchell
This dish is so absolutely fabulous, that I wanted to make it again. So, off I go to my Clearwater, FL Publix to shop. And I find them to be out of pasta shells, in any brand! None, zero, zip, nada. I told the person helping me that it was all your fault. Lol. I’m trying mini farfalle instead. Wish me Pressure Luck!
Jeffrey
Ha! Mini farfalle may not work out as well but let me know! I’d go with a ziti rigati or penne instead – same cook time.
Jennifer Nystrom
Hi Jefferey! This is one of our favorite recipes! Your recipes are my “go-to” recipes for all things instant pot! My question is this: my 11 year old grand daughter can’t have dairy or soy. I know I can use vegan butter or coconut oil for the butter in the recipe. Do you know of any non-dairy substitutes for the Parmesan and cream cheese? or should I just leave it our and pray for the best?
Jeffrey
So glad you enjoy it! ry a nondairy or vegan Parmesan and nondairy cream cheese. Boursin makes a nondairy version.
Judy
I am laughing out loud for real! I made Jeffrey’s sausage and shells last night. My husband really never says much about food, however, he absolutely LOVES “sausage and shells.” Tonight, he asked me to find out how many calories are in it. I was pretty sure there would be a pretty good amount. I really didn’t want to tell him. But I looked and looked. Then I saw where someone asked how many calories there were and Jeffrey said something like🤣 might not want to know, but go ahead and look it up. I laughed and laughed and told my husband what it said. 😂😂
Jeffrey
Sometimes it’s best not to know about the calories – that way, they don’t exist 😉
Cindy
Great recipe! I made this stove top instead and added more broth during cooking. My grown son LOVED it. I just had to add more broth while cooking. I’m trying it tomorrow for myself with vegan substitutions. I can’t wait!
Jeffrey
Wonderful!
BarbO
I make this often with whatever I have on hand. I didn’t have spinach or heavy cream today but subbed in broccoli and whole milk and it was still delicious.
Lisa Low
Hi Jeffrey! I’m a big fan! I made this Sausage and Shells recipe today. Husband loves it! I doubled the spinach (I was using chopped frozen spinach) and added maybe 3/4 cup of mushrooms to it. I forgot the half and half by mistake but it was so delicious anyway. I made this to take to his parents. I am sure they will love it! Thank you for doing all the research to make awesome recipes!
malecooking
I’ve loved every recipe of yours I’ve tried—they’re all hits! Finally made this one tonight and it was fantastic, though I reduced the cream cheese to lighten it up. I made your Boursin cheese recipe, adding all the spices and some crushed red pepper to balance the sweet sausage. Next time, I’d add more tomatoes, as I adore them and they seemed to vanish in this dish. Thanks for yet another delicious recipe!
Jeffrey
This is def one of my claims to fame! SO glad you enjoyed 😉
James Wright
Made this last night and wanted to post as it was a HUGE SUCCESS! My daughter said that it was in the top 5 pasta dishes she has ever eaten and one of the top 3 things I have ever cooked (up there with brisket and ribs!). Whole family loved it, will definitely make it again!
Erica
This recipe is amazing and it is a fat bomb! What would be a good way to lighten it up without sacrificing the flavor?
Debra
If I don’t use wine should I add more broth in its place?
Z. Smith
We love this recipe, I make it fairly often. I add button mushrooms to it. So, so delicious.