Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound jumbo pasta shells
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Toss diced eggplant with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. Cook pasta shells according to package instructions. Drain and rinse with cold water.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, basil, and garlic. Stir in roasted eggplant.
5. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
6. Stuff each pasta shell with the eggplant and ricotta mixture and place in the baking dish.
7. Pour remaining marinara sauce over the stuffed shells.
8. Sprinkle shredded mozzarella cheese over the top.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 19g
Carbohydrates: 40g
Protein: 23g
Sodium: 880mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Zucchini or yellow squash can be substituted for eggplant.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the filling mixture for a meatier version.
- Use a different type of pasta, such as manicotti or rigatoni, instead of shells.
- Add chopped spinach or kale to the filling mixture for extra greens.
Tips and tricks:
- Be sure to rinse the cooked pasta shells with cold water to prevent them from sticking together.
- Use a piping bag or plastic bag with the corner snipped off to easily fill the pasta shells.
- Leftover stuffed shells can be frozen for later use.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place stuffed shells in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve stuffed shells on a bed of marinara sauce with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add a little extra marinara sauce on top before baking.
- If the shells are difficult to stuff, try boiling them for a few minutes less than the package instructions to keep them more firm.
Food safety advice:
- Be sure to cook the eggplant thoroughly to prevent any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the mid-20th century.
Flavor profiles:
This dish is savory and cheesy with a hint of sweetness from the roasted eggplant.
Serving suggestions:
Serve hot and enjoy as a main course for dinner.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Rich, Comforting