SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE

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Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce image

Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by amandabliedung

Categories     Pasta Shells

Time 1h45m

Yield 35 shells, 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3/4 lb sweet Italian sausage, casings removed
2 cups chopped onions
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
1/2 cup ricotta cheese or 1/2 cup mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/4 teaspoon sugar
0.5 (12 ounce) package jumbo pasta shells (about 18 shells)
2 cups italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaf
4 ounces coarsely grated Fontina cheese

Steps:

  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
  • When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
  • Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
  • In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Nizeyimana Morris
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This recipe was a great way to use up leftover sausage and eggplant. It was easy to make and the results were delicious.


Erum Sarfaraz
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I'm allergic to eggplant, so I used zucchini instead. The dish was still delicious.


Sizwe Sello
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I'm not sure what I did wrong, but my shells were mushy. I think I overcooked them.


Khanya MENE
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This recipe was a bit time-consuming, but it was worth it. The dish was delicious and everyone loved it.


Nunya Business
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I had some trouble finding eggplant at my local grocery store. I ended up using zucchini instead, and it turned out great.


Rudolf Tigere
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This dish was a bit too rich for my taste. I think I'll try it again with a lighter sauce.


Irfan Kakar
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I can't wait to try this recipe. It looks delicious!


Maye Rivas
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This recipe is definitely a keeper. I'll be making it again and again.


Eddie Harrieljr
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I love the combination of flavors in this dish. The sausage and eggplant are a great match, and the tomato-basil cream sauce is the perfect finishing touch.


Oluwa Segzy
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I followed the recipe exactly and the dish turned out perfectly. The sauce was creamy and flavorful, and the shells were cooked al dente.


Danish Aman
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This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.


Wanda Martin
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I love how versatile this dish is. I used ground turkey instead of sausage and it turned out great. I also added some chopped spinach to the filling.


Shofiq Khan
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This recipe was easy to follow and the results were amazing. The shells were cooked perfectly and the filling was flavorful and satisfying.


Aliana Winley
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I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and had a great flavor. The sausage and tomato-basil cream sauce were also delicious.


Richard Moore
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This dish was a hit with my family! The flavors of the sausage, eggplant, and tomato-basil cream sauce were perfectly balanced. I especially loved the crispy texture of the eggplant.