Savory Sausage and Eggplant-Stuffed Pasta in Tomato-Basil Cream Sauce
Indulge in a delightful blend of flavors with our Savory Sausage and Eggplant-Stuffed Pasta. Jumbo pasta shells are generously filled with a mouthwatering mixture of sweet Italian sausage, tender eggplant, and creamy ricotta, all nestled in a rich tomato-basil cream sauce. This dish is perfect for family gatherings or a cozy dinner at home, presenting a beautiful and hearty meal that will impress everyone at the table. With its warm, comforting notes of sausage and freshly chopped herbs, each bite promises a burst of flavor that is hard to resist. Serve it hot, straight from the oven, with a sprinkle of Fontina cheese that melts to perfection—a true crowd-pleaser!
4
Servings
800
Calories
16
Ingredients
Ingredients
Olive oil
2 tablespoons (divided)
Sweet Italian sausage
3/4 lb (casings removed)
Chopped onions
2 cups (divided)
Eggplant
1 large (cut into 1/2-inch cubes)
Salt
1 1/2 teaspoons (divided)
Crushed red pepper flakes
3/4 teaspoon (divided)
Minced garlic
2 tablespoons (divided)
Ricotta or mascarpone cheese
1/2 cup (your choice)
Fresh spinach
12 ounces (blanched, squeezed dry, and chopped)
Freshly grated Parmesan cheese
1 cup (divided)
Sugar
1/4 teaspoon (to balance acidity)
Jumbo pasta shells
0.5 (12 ounce) package (about 18 shells)
Italian crushed tomatoes
2 cups (for sauce)
Heavy cream
3 cups (for sauce)
Fresh basil leaves
1/4 cup (finely chopped)
Coarsely grated Fontina cheese
4 ounces (for topping)
Instructions
1
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sweet Italian sausage and sauté until golden brown, breaking it apart with a spatula, about 6 minutes. Incorporate half of the chopped onions and the eggplant, seasoning with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper flakes. Continue cooking, stirring occasionally, for 4 to 6 minutes until the vegetables are tender and lightly caramelized.
2
2. Add the minced garlic and stir for an additional minute until fragrant. Remove from heat and transfer the mixture to a large bowl to cool to room temperature.
3
3. Once cooled, mix in the ricotta or mascarpone cheese, blanched spinach, 1/2 cup of Parmesan cheese, and sugar until well combined. Set aside.
4
4. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and prepare the jumbo pasta shells.
5
5. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 10 to 12 minutes. Drain the shells and rinse them under cold water to stop the cooking process. Pat dry gently.
6
6. Stuff each pasta shell with the sausage and eggplant mixture and arrange them in the prepared casserole dish.
7
7. In a large saucepan, heat the remaining tablespoon of olive oil over medium-high heat. Sauté the rest of the chopped onions until they turn translucent, about 4 minutes. Add the remaining garlic and cook for another 1-2 minutes until fragrant.
8
8. Stir in the crushed tomatoes, remaining 3/4 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes. Allow to simmer for 5 minutes. Gradually add in the heavy cream, stirring continuously, and cook for approximately 20 minutes or until the sauce has reduced by about one-third.
9
9. Remove the saucepan from heat and stir in the fresh basil.
10
10. Pour the tomato-basil cream sauce generously over the stuffed shells in the casserole dish. Sprinkle with the remaining Parmesan cheese and the grated Fontina cheese.
11
11. Cover the dish tightly with aluminum foil and bake for 45 minutes. Once done, remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and golden brown in spots, and the sauce bubbles around the edges.
12
12. Allow the dish to stand for 10 minutes before serving. This will help the flavors meld beautifully and make it easier to serve.
Nutrition Information
52.5g
Fat
45g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Sausage and Eggplant-Stuffed Pasta in Tomato-Basil Cream Sauce.
What type of sausage is recommended for this dish?
The recipe calls for sweet Italian sausage with the casings removed.
Can I substitute the ricotta cheese?
Yes, you can use either ricotta or mascarpone cheese based on your preference.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 800 calories.
How much protein is in one serving?
There are 37.5 grams of protein per serving.
What kind of pasta is needed for this recipe?
You will need a half-package (about 12 ounces) of jumbo pasta shells.
How should the eggplant be prepared?
The eggplant should be cut into 1/2-inch cubes.
How long should the jumbo shells be boiled?
The shells should be cooked in boiling salted water for 10 to 12 minutes until al dente.
What is the total baking time?
The dish bakes for a total of 60 minutes: 45 minutes covered and 15 minutes uncovered.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Why is sugar included in the ingredients?
A small amount of sugar (1/4 teaspoon) is used to balance the acidity of the tomatoes.
How do I prepare the spinach for the filling?
The spinach should be blanched, squeezed dry, and then chopped.
What is the base of the sauce?
The sauce is a tomato-basil cream sauce made with Italian crushed tomatoes, heavy cream, and fresh basil.
How much heavy cream is used in the sauce?
The recipe requires 3 cups of heavy cream.
What cheese is used for the topping?
The dish is topped with 4 ounces of coarsely grated Fontina cheese and the remaining Parmesan cheese.
Should I rinse the pasta after boiling?
Yes, rinse the shells under cold water to stop the cooking process and then pat them dry.
How long should the dish stand before serving?
Allow the dish to stand for 10 minutes to help the flavors meld and make it easier to serve.
How much fat is in a single serving?
There are 52.5 grams of fat per serving.
What type of tomatoes should I use for the sauce?
The recipe specifies using 2 cups of Italian crushed tomatoes.
How do I cook the sausage and eggplant mixture?
Sauté the sausage until brown, then add half the onions and eggplant and cook until tender and caramelized.
How much garlic is used in total?
A total of 2 tablespoons of minced garlic is used, divided between the filling and the sauce.
What size casserole dish is required?
A lightly greased 9x13-inch casserole dish is recommended.
Are there any red pepper flakes in the recipe?
Yes, 3/4 teaspoon of crushed red pepper flakes is used, divided between the filling and the sauce.
How much onion is needed for this recipe?
You will need 2 cups of chopped onions, which are divided during the cooking process.
Can I use fresh basil?
Yes, the recipe calls for 1/4 cup of finely chopped fresh basil leaves to be stirred into the sauce.
Is this a vegetarian recipe?
As written it contains sausage, but the tags suggest it can be a vegetarian option if the sausage is omitted or replaced.
How much olive oil is used for cooking?
Two tablespoons of olive oil are used in total, divided between the filling and sauce preparation.
How many pasta shells are typically in this recipe?
The recipe uses about 18 jumbo pasta shells.
How much Parmesan cheese should I prepare?
You will need 1 cup of freshly grated Parmesan cheese, divided between the stuffing and the topping.