santa fe soup recipe
The Best santa fe soup recipe
What I love most about this recipe is how adaptable it is. You can tweak the spices or swap out ingredients based on what you have on hand, but the core flavors always shine through. It’s the kind of soup that feels special on holidays or family gatherings, but it’s also a go-to for regular weeknights when you want something satisfying without the stress. The kids love the way it fills their plates, and it’s a great way to sneak in some extra veggies if you’re working on their nutrition. Plus, it’s easy to make ahead and reheat, so it’s a lifesaver when you’re short on time but still want something tasty and comforting. It’s that kind of recipe—simple, reliable, and always a hit.
Classic Santa Fe Stuffed Shells
A hearty, flavorful dish featuring al dente pasta shells stuffed with a rich cheese sauce and topped with a savory tomato and herb blend. Perfect for a comforting family meal.
🥘Ingredients
- 12 oz jumbo pasta shells
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 12 oz ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- ½ cup finely chopped fresh basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 2 tbsp olive oil
👨🍳Directions
-
1
Cook the pasta shells according to package instructions until al dente. Drain, rinse under cold water, and set aside. -
2
In a large bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper until smooth. -
3
Spread half the ricotta mixture evenly over the bottom of the baking dish. Arrange the cooked pasta shells in a single layer, overlapping slightly, and cover with the remaining ricotta mixture. Press gently to adhere. -
4
In a saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 15–20 minutes until thickened. -
5
Spread half of the tomato sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan. Repeat with remaining sauce and cheese. -
6
Bake at 375°F for 20–25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Santa Fe Stuffed Shells Works
❓ Frequently Asked Questions About Santa Fe Stuffed Shells
How do I adjust the broth for a thicker or thinner soup?
Use a slotted spoon to remove the soup’s thickened solids—like noodles, veggies, or broth solids—from the pot before adding extra liquid. For a thicker soup, simmer the solids in a small amount of water for 5–10 minutes, then strain and stir back into the broth. For a thinner soup, add ½ cup of broth or water at a time while stirring to prevent burning.
Can I substitute the corn for another grain?
Yes, but the texture will change. Swap corn for quinoa (cook 1:2 ratio with broth) or couscous (pre-cook 1 cup with 2 cups broth). Avoid hard grains like bulgur or farro, as they’ll require longer cooking and may turn mushy.
What if I don’t have a skillet for the garlic?
Skip the garlic sauté entirely and add it directly to the pot with the other aromatics. The flavor will still develop, though it may be slightly milder. For extra depth, toast 1–2 min in a dry skillet before adding to the broth.
How long should I simmer the soup?
Simmer uncovered for 30–40 minutes to let flavors meld. If using fresh corn kernels, add them last 10 minutes to keep them crisp. For a quicker version, reduce simmering to 20 minutes, but the soup may be less flavorful.
Can I make this soup ahead of time?
Yes, but reheat gently over low heat to avoid breaking the corn kernels. Store in an airtight container for up to 3 days. For best texture, serve warm with fresh corn on the cob or crusty bread.
