In a large deep skillet over medium heat, add 1 tbsp olive oil and sausages. Cook for 5-7 minutes until sausages start to brown. Season with garlic powder, onion powder, salt and pepper. Cook for another minute.

Pour in 2 cups beef bone broth, dried pasta shells and the 15 oz can tomato sauce. Cover and cook until shells are tender and the sauce is thickened, 8-10 min. 

Remove from heat and stir in half & half and the shredded cheese. Stir until the cheese is melted and the mixture is creamy and delicious. Serve with some additional parmesan and fresh parsley if desired.