Sausage and Eggplant Stuffed Shells in Tomato Basil Cream Sauce
Indulge in the ultimate comfort food with sausage and eggplant stuffed shells in a rich tomato basil cream sauce. This crowd-pleasing dish combines tender jumbo pasta shells filled with a savory blend of golden-browned Italian sausage, caramelized eggplant, creamy ricotta, and gooey mozzarella. Topped with a luscious marinara sauce infused with heavy cream and fresh basil, these baked shells are crowned with a blanket of melty cheese for an irresistible finish. Perfect for family dinners or special occasions, this recipe highlights bold flavors, hearty textures, and a touch of elegance. Serve with a crisp green salad and garlic bread for a meal that's sure to impress.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 tablespoons Olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium Eggplant, diced
- 3 cloves Garlic, minced
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 1 cup Fresh basil, chopped
- 2 cups Marinara sauce
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to the package instructions. Drain and set aside to cool.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and fully cooked, about 6–8 minutes. Remove the sausage and set aside in a large mixing bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced eggplant and cook until softened and slightly caramelized, about 7–9 minutes. Stir in the minced garlic and cook for another 1–2 minutes. Transfer the cooked eggplant and garlic to the mixing bowl with the sausage.
Add the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, the egg, 1/2 cup of chopped basil, salt, and black pepper to the bowl with the sausage and eggplant. Mix well to combine.
In a small saucepan, heat the marinara sauce over low heat. Stir in the heavy cream and the remaining 1/2 cup of chopped basil. Remove from heat and set aside.
Spread 1/2 cup of the tomato basil cream sauce on the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with a generous spoonful of the sausage and eggplant filling, and arrange them in the prepared baking dish.
Pour the remaining tomato basil cream sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Let the dish cool slightly before serving. Garnish with additional chopped basil, if desired.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 26.1 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 580 mg | 45% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
