Sausage And Eggplant Stuffed Shells In Tomato Basil Cream Sauce
If you love eggplant you will like this recipe
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 dis.
Ingredients
olive oil, sweet italian sausage, onions, eggplant, salt, crushed red pepper flakes, garlic, ricotta cheese, fresh spinach, parmesan cheese, sugar, jumbo pasta shells, crushed tomatoes, heavy cream, fresh basil leaf, fontina cheese