Eggplant Salami Cheese Stuffed Shells Wred Pepper Sauce Recipes

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SAUSAGE-STUFFED EGGPLANT



Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

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



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.

CHEESE & SAUSAGE STUFFED SHELLS



Cheese & Sausage Stuffed Shells image

I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 22

30 uncooked jumbo pasta shells
1 pound bulk Italian sausage
1 large onion, chopped
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 2% cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
3 cans (15 ounces each) tomato sauce
4 teaspoons dried minced onion
3 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

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