Stuffed Shells with Beet Sauce

Made with love from start to finish, these Stuffed Shells with Beet Sauce are a heartfelt take on classic comfort food. Sweet roasted beets and garlic blend into a velvety, jewel-toned sauce that feels both cozy and special, while a zesty ricotta fills each shell with balance and warmth. Baked and brought to the table in the Traditional Heart Skillet, this dish is meant for sharing – perfect for date nights, celebrations, or any meal where cooking from the heart is the main ingredient.

Recipe and photo provided by Sarah of Well and Full

Roasted Beets and Garlic:

4 small beets

1 head garlic

1 tablespoon olive oil

Pinch of salt

Beet Sauce:

Roasted beets (from above)

Roasted garlic (from above)

1 ½ tablespoons olive oil

1 can (15 oz.) diced fire-roasted tomatoes

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried parsley

1 tablespoon honey

½ teaspoon salt

Black pepper, to taste

½ cup heavy cream

Stuffed Shells and Ricotta Filling:

12 oz. jumbo pasta shells

1 lb ricotta

2 tablespoons olive oil

1 teaspoon lemon zest

2 tablespoons freshly-squeezed lemon juice

½ teaspoon dried thyme

2 teaspoons dried basil

1 cup shredded parmesan

Shaved parmesan, fresh basil and black pepper, for garnish

Preheat the oven to 400°F. Peel the beets and cut them into quarters. Slice the top of the garlic head to expose the tops of the cloves, leaving the root intact. Add the beets and garlic to the Shallow Heart Cocotte and drizzle with 1 tablespoon of olive oil and a pinch of salt. Cover and cook for 45-50 minutes until the beets are fork tender. Remove from the oven and set aside.

While the beets and garlic are roasting, make the ricotta filling. Add the ricotta, olive oil, lemon zest, lemon juice, thyme, basil, and parmesan to a mixing bowl and mix well until combined. Add the filling to a piping bag or a gallon plastic bag. Refrigerate until ready to use.

Once the beets and garlic are done roasting, make the sauce. Add the olive oil and tomatoes to a saucepan and bring to a low simmer. Add the beets and stir to combine. Squeeze the garlic cloves from the skin and stir to combine. Add in the dried herbs, honey, salt and pepper and simmer for 1-2 minutes.

Using an immersion blender, blend the sauce until smooth (if you don’t have an immersion blender, allow the sauce to cool slightly before adding everything to a high-speed blender). Add in the cream and stir.

Cook the jumbo shells in a pot of salted water until al dente. Drain and set aside. Add a layer of sauce about ½” thick to the bottom of your Heart Skillet. Pipe each of the cooked shells full of the ricotta filling, arranging them in the skillet until full. Top the shells with extra shaved parmesan and black pepper, cover with foil and cook, covered, at 400°F for about 25 minutes. Remove the foil and broil for 4-5 minutes until golden and bubbly.

Garnish with additional parmesan and fresh basil.