Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Honey Mustard Baked Salmon Fillets
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Sausage and Eggplant Stuffed Pasta
Rate this Recipe
Serves 18 |
An Italian-style classic that's extra tasty.
Ingredients:
2 tablespoons olive oil |
3/4 lb sweet Italian sausage, chopped |
2 cups chopped onion |
1 eggplant, cut into small cubes |
1 1/2 teaspoons salt |
3/4 teaspoon crushed red pepper |
2 tablespoons minced garlic |
1/2 cup ricotta cheese |
1 cup freshly grated Parmesan cheese |
4 oz coarsely grated fontina cheese |
12 oz fresh spinach, blanched, dried, and chopped |
1/4 teaspoon sugar |
18 jumbo pasta shells |
2 cups Italian crushed tomatoes |
3 cups heavy cream |
1/4 cup finely chopped fresh basil leaves |
Directions:
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, about 6 minutes. Add half of the chopped onions and eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 4-6 minutes. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
- Stir in the ricotta cheese, spinach, 1/2 cup Parmesan cheese and sugar. Stir to combine.
- Lightly grease a deep large casserole dish with cooking spray and set aside.
- Bring a large pot of water to a boil and cook the pasta shells until al dente, 10-12 minutes. Drain and rinse pasta. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the casserole dish.
- In a large saucepan, heat the remaining olive oil over medium high heat and saute the remaining onions for about 4 minutes. Add the remaining garlic and cook for 1-2 minutes. Add the crushed tomatoes, remaining salt, and crushed red pepper and cook for 5 minutes. Add the heavy cream and cook for about 20 minutes.
- Preheat the oven to 350° 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 cook for an additional 15 minutes. Let stand for 10 minutes before serving.
Cooking Method: | Stovetop, Bake |
Main Ingredient: | Pasta |
Course: | Dinner |
See Other Recipes Like This
Fall
Winter
Italian
Spring
Summer
Enjoy these dark greens for your health!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >