Sausage And Eggplant Stuffed Shells In A Tomato Basil Cream Sauce Recipes

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

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



Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce image

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.

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

SAUSAGE-AND-BASIL-STUFFED TOMATOES

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 13



Sausage-and-Basil-Stuffed Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
  • Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.

8 medium tomatoes, preferably with stems intact
4 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
3/4 pound luganega or sweet Italian sausage, casings removed
1 teaspoon herbes de Provence
1 small green bell pepper, diced
1/2 large onion, diced
1 stalk celery, diced, plus a handful of celery leaves
1 small clove garlic, minced
2 cups bread cubes (from about 1/2 baguette)
1 cup fresh basil
1/2 cup walnut pieces
1/3 cup grated parmesan cheese

SAUSAGE-STUFFED EGGPLANT

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



Sausage-Stuffed Eggplant image

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

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

SAUSAGE & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE

I made this as a "guest chef" for my bosses party and blew EVERYONE out of the water! It's intermediate level, so give yourself enough time to cook everything, stuff the shells, and have some wine ;)

Provided by la petite chef

Categories     Pasta Shells

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14



Sausage & Spinach Stuffed Shells in Tomato Basil Cream Sauce image

Steps:

  • In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
  • Remove from heat and transfer to large bowl to cool.
  • When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
  • Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
  • Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
  • In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
  • Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
  • Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
  • Preheat oven to 350F
  • Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
  • Sprinkle with the fontina cheese and remaining Parm. Cover 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 mins longer.
  • Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
  • Bon Appetito!

Nutrition Facts : Calories 1102.6, Fat 78.5, SaturatedFat 43.9, Cholesterol 258.1, Sodium 1399.7, Carbohydrate 67, Fiber 5.9, Sugar 9.4, Protein 35.6

3/4 lb hot Italian sausage, casings removed
2 cups finely chopped onions
2 tablespoons minced garlic (approx 3 cloves)
1/2 cup ricotta cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (approx 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/2 cup coarsely grated Fontina cheese
12 ounces jumbo pasta shells
26 ounces italian crushed tomatoes
3 1/2 cups heavy cream
1/4 cup finely chopped fresh basil leaf
1/4 teaspoon sugar
olive oil
2 teaspoons crushed red pepper flakes

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