Bitch-in-GN
Turbo Buick Chef
- Joined
- Jun 29, 2002
- Messages
- 58
This may seem long and time consuming but it really isnt. I put all the steps in detail for those that really dont know how to cook.
Please let me know how you enjoyed them. They are delicious!! Serve with fresh garlic bread.
Sausage and Eggplant Stuffed Shells in a Tomato-Basil Cream Sauce
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Yield: 6-8 servings
Ingredients:
2 TBSP olive oil
3/4 pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into 1/2 inch cubes
1 1/2 tsp salt
3/4 tsp crushed red pepper
2 TBSP minced garlic
1/2 cup ricotta cheese
12 ounces fresh spinach, blanched, squeezed dry and chopped
1 cup grated parmesan cheese
1/4 tsp sugar
1/2 package of jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
4 ounces coarsely grated fontina cheese
In a large skillet, heat 1 TBSP of olive oil and saute the sausage until golden brown, breaking up the pieces, about 6 minutes.
Add half of the onions and the eggplant, season with 3/4 tsp salt and 1/4 tsp crushed red pepper, cook 4-6 minutes (or until vegetables are very soft).
Add 1 TBSP garlic and cook for 1 minutes. Remove from heat and transfer into large bowl to cool.
After cooled, stir in ricotta, 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.
Cook pasta shells until just al dente, 10-12 minutes. Drain and rinse under cold water. Pat shells dry. Stuff the shells with the sausage-eggplant mixture and place in casserole dish.
In another saucepan, heat remaining olive oil and saute the remaining chopped onions about 4 minutes. Add remaining tablespoon of garlic and cook about 1-2 minutes. Add crushed tomatoes, remaining 3/4 tsp salt, and 1/2 tsp crushed red pepper, cook about 5 minutes. Add heavy cream and cook until sauce is reduced about 20 minutes.
Preheat oven to 350 degrees
Add the basil to the sauce and pour over shells. Sprinkle with fontina cheese and remaining parmesan. Cover casserole tightly with foil and bake for 45 minutes. Remove foil and bake until sauce is lightly browned and bubbly around edges (about 15 minutes longer)
Let stand for 10 minutes before serving.
ENJOY!!
Please let me know how you enjoyed them. They are delicious!! Serve with fresh garlic bread.
Sausage and Eggplant Stuffed Shells in a Tomato-Basil Cream Sauce
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Yield: 6-8 servings
Ingredients:
2 TBSP olive oil
3/4 pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into 1/2 inch cubes
1 1/2 tsp salt
3/4 tsp crushed red pepper
2 TBSP minced garlic
1/2 cup ricotta cheese
12 ounces fresh spinach, blanched, squeezed dry and chopped
1 cup grated parmesan cheese
1/4 tsp sugar
1/2 package of jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
4 ounces coarsely grated fontina cheese
In a large skillet, heat 1 TBSP of olive oil and saute the sausage until golden brown, breaking up the pieces, about 6 minutes.
Add half of the onions and the eggplant, season with 3/4 tsp salt and 1/4 tsp crushed red pepper, cook 4-6 minutes (or until vegetables are very soft).
Add 1 TBSP garlic and cook for 1 minutes. Remove from heat and transfer into large bowl to cool.
After cooled, stir in ricotta, 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.
Cook pasta shells until just al dente, 10-12 minutes. Drain and rinse under cold water. Pat shells dry. Stuff the shells with the sausage-eggplant mixture and place in casserole dish.
In another saucepan, heat remaining olive oil and saute the remaining chopped onions about 4 minutes. Add remaining tablespoon of garlic and cook about 1-2 minutes. Add crushed tomatoes, remaining 3/4 tsp salt, and 1/2 tsp crushed red pepper, cook about 5 minutes. Add heavy cream and cook until sauce is reduced about 20 minutes.
Preheat oven to 350 degrees
Add the basil to the sauce and pour over shells. Sprinkle with fontina cheese and remaining parmesan. Cover casserole tightly with foil and bake for 45 minutes. Remove foil and bake until sauce is lightly browned and bubbly around edges (about 15 minutes longer)
Let stand for 10 minutes before serving.
ENJOY!!
