Eggplant And Ricotta Stuffed Shells
If you're craving a comforting and flavorful Italian dish that will impress your family and friends, look no further than our delightful recipe for Eggplant and Ricotta Stuffed Shells. This dish combines the richness of ricotta cheese with the earthy flavors of eggplant, all wrapped up in perfectly cooked pasta shells and baked to cheesy perfection. It's a dish that's sure to become a favorite in your household with its hearty and satisfying combination of ingredients.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Slice the eggplant into 1/4-inch rounds and place them on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until the eggplant is tender. Remove from the oven and let cool.
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While the eggplant is roasting, cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool.
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In a large mixing bowl, combine the ricotta cheese, minced garlic, dried basil, dried oregano, red pepper flakes (if using), and half of the Parmesan and mozzarella cheese. Season with salt and pepper to taste.
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Once the eggplant has cooled, roughly chop it into small pieces. Add the chopped eggplant to the ricotta mixture and stir until well combined.
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Spread a thin layer of marinara sauce on the bottom of a baking dish.
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Carefully stuff each cooked pasta shell with a generous spoonful of the eggplant and ricotta mixture and place them in the baking dish.
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Once all the shells are filled and placed in the dish, top them with the remaining marinara sauce and sprinkle the remaining Parmesan and mozzarella cheese on top.
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Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and slightly crispy.
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Once baked, remove the dish from the oven and let it cool slightly before serving.
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Garnish with fresh basil leaves before serving.
Nutrition Facts
Serving size: 1 serving (approx. 1 cup)- Calories
- 450 kcal
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Cholesterol
- 70 mg
- Sodium
- 700 mg
- Total Carbohydrate
- 40 g
- Dietary Fiber
- 6 g
- Sugars
- 8 g
- Protein
- 22 g
These Eggplant and Ricotta Stuffed Shells are perfect for a cozy family dinner or a gathering with friends. The creamy ricotta filling, paired with the roasted eggplant, creates a deliciously satisfying combination of flavors in every bite. Serve this dish with a side salad and some crusty bread for a complete meal that will have everyone coming back for seconds. Enjoy!