Stuffed Shell Stoup

Stuffed Shell Stoup (not a soup, not a stew, but inbetween) is a cozy, comforting combination of soup and stew inspired by classic stuffed shells. This dish features tender small shell pasta swimming in a creamy tomato and ricotta-based broth, balanced with rich flavors from ground beef, Italian seasonings, and a trio of cheeses. Perfect for a weeknight dinner or a family gathering, this stoup delivers hearty, homemade warmth in every bite.

Ingredients

• 1 lb ground beef

• 1 onion, diced

• 2-3 cloves garlic, minced

• 1-2 tablespoons tomato paste

• 1 jar (24 oz) pasta sauce

• 4 cups chicken broth

• 1 cup heavy cream

• 2 cups small shell pasta

• 1 cup ricotta cheese (plus extra for topping)

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese (plus extra for garnish)

• 1 tablespoon sugar

• 1 teaspoon Italian seasoning

• 1 teaspoon red pepper flakes

• Salt and pepper to taste

• Parsley flakes for garnish

Directions

1. In a large pot, brown the ground beef over medium heat. Add the diced onion and cook until softened.

2. Stir in the minced garlic and cook for 1 minute, then add the tomato paste. Mix thoroughly.

3. Pour in the pasta sauce, chicken broth, sugar, garlic powder, red pepper flakes, and Italian seasoning. Bring the mixture to a boil.

4. Add the small shell pasta and cook until al dente, approximately 8-10 minutes.

5. Reduce the heat to low and stir in the heavy cream.

6. In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, and pepper. Add this mixture to the pot and stir until incorporated. Let the stoup simmer for 5 minutes to allow the flavors to meld.

7. Serve hot, garnishing each bowl with an extra dollop of ricotta and a sprinkle of parsley flakes.