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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 optional Fresh basil leaves, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spoon the reserved 1 cup of tomato sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Step 9

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.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves if desired, and serve warm.

Nutrition Facts

Serving size	2029.2 grams (2029.2g)

Amount per serving	% Daily Value*
Calories	2111

Total Fat 136.80g	175%
Saturated Fat 68.00g	340%
Polyunsaturated Fat 4.10g
Cholesterol 391mg	130%
Sodium 6223mg	271%
Total Carbohydrate 137.20g	50%
Dietary Fiber 22.90g	82%
Total Sugars 50.80g
Protein 96.60g	193%

Vitamin D 0IU	0%
Calcium 2602mg	200%
Iron 12mg	68%
Potassium 4066mg	87%

*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.

Source of Calories

Fat: 56.8%

Protein: 17.8%

Carbs: 25.3%