Tomato Soup Shells
Indulge in the comforting flavors of Tomato Soup Shells, a delightful twist on classic stuffed pasta. This hearty dish combines tender jumbo shells filled with a creamy ricotta and mozzarella cheese mixture, nestled in a velvety tomato soup-inspired sauce made with crushed tomatoes, vegetable broth, and a touch of heavy cream. Aromatic notes of garlic, basil, and parsley enhance every bite, while the bubbling mozzarella and Parmesan topping add a golden, gooey finish. Perfect for a cozy family dinner or a crowd-pleasing casserole, this baked pasta dish is as comforting as a bowl of tomato soup, but with a gourmet edge. Serve it with crusty bread and a fresh salad for a complete meal that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 cups Vegetable broth
- 0.5 cups Heavy cream
- 1 teaspoon Sugar
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 1 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- optional Fresh basil leaves, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and black pepper to the pan. Stir to combine and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes.
Turn off the heat and stir in the heavy cream. Adjust seasoning as needed. Reserve 1 cup of the sauce and pour the rest into the bottom of a 9x13-inch baking dish.
In a medium bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and the chopped parsley. Mix until well combined.
Stuff each cooked pasta shell with about 2 tablespoons of the ricotta mixture and place them seam-side up in the prepared baking dish on top of the tomato sauce.
Spoon the reserved 1 cup of tomato sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired, and serve warm.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
