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Sausage and Eggplant Stuffed Pasta
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Serves 18
An Italian-style classic that's extra tasty.
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Ingredients:
2 tablespoons olive oil
3/4 lb sweet Italian sausage, chopped
2 cups chopped onion
1 eggplant, cut into small cubes
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup ricotta cheese
1 cup freshly grated Parmesan cheese
4 oz coarsely grated fontina cheese
12 oz fresh spinach, blanched, dried, and chopped
1/4 teaspoon sugar
18 jumbo pasta shells
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
Directions:
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, about 6 minutes. Add half of the chopped onions and eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 4-6 minutes. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
Stir in the ricotta cheese, spinach, 1/2 cup Parmesan cheese and sugar. Stir to combine.
Lightly grease a deep large casserole dish with cooking spray and set aside.
Bring a large pot of water to a boil and cook the pasta shells until al dente, 10-12 minutes. Drain and rinse pasta. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the casserole dish.
In a large saucepan, heat the remaining olive oil over medium high heat and saute the remaining onions for about 4 minutes. Add the remaining garlic and cook for 1-2 minutes. Add the crushed tomatoes, remaining salt, and crushed red pepper and cook for 5 minutes. Add the heavy cream and cook for about 20 minutes.
Preheat the oven to 350° 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 cook for an additional 15 minutes. Let stand for 10 minutes before serving.
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Sausage and Eggplant Stuffed Pasta
Serves 18
Ingredients:
2 tablespoons olive oil
3/4 lb sweet Italian sausage, chopped
2 cups chopped onion
1 eggplant, cut into small cubes
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup ricotta cheese
1 cup freshly grated Parmesan cheese
4 oz coarsely grated fontina cheese
12 oz fresh spinach, blanched, dried, and chopped
1/4 teaspoon sugar
18 jumbo pasta shells
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
Directions:
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, about 6 minutes. Add half of the chopped onions and eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 4-6 minutes. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
Stir in the ricotta cheese, spinach, 1/2 cup Parmesan cheese and sugar. Stir to combine.
Lightly grease a deep large casserole dish with cooking spray and set aside.
Bring a large pot of water to a boil and cook the pasta shells until al dente, 10-12 minutes. Drain and rinse pasta. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the casserole dish.
In a large saucepan, heat the remaining olive oil over medium high heat and saute the remaining onions for about 4 minutes. Add the remaining garlic and cook for 1-2 minutes. Add the crushed tomatoes, remaining salt, and crushed red pepper and cook for 5 minutes. Add the heavy cream and cook for about 20 minutes.
Preheat the oven to 350° 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 cook for an additional 15 minutes. Let stand for 10 minutes before serving.
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