Eggplant and chicken sausage sausage in a ricotta and spinach mixture, stuffed Ferrara Jumbo Shells and a parmesan cream sauce, then topped with tomato sauce.
Prep time 15 Min | Cook Time 1 Hr 40 Min | Serves 6-8
Ingredients
- 1 box Jumbo Pasta Shells (12 oz)
- 2 tbsp I Extra Virgin Olive Oil
- 3/4 lb Chicken Sausage links, casing removed
- 7 cups Eggplant, diced into 1/2 inch cubes
- 2 cups White Onion, chopped
- Sea Salt, to taste
- 3/4 tsp Crushed Red Pepper
- 2 tsp Minced Garlic
- 1 can Crushed Tomatoes (28 oz)
- 3 cups Heavy Cream
- 1/2 cup Ricotta Cheese
- 12 oz Fresh Baby Spinach Leaves, blanced, drained and chopped
- 1 cup Parmesan Cheese, grated
- 1/4 tsp Sugar
- 1/4 cup Fresh Basil Leaves, finely chopped
Directions
- Preheat oven to 350˚F.
- Cook 1/2 box of pasta according to package instructions. Rinse with cold water and pat dry.
- In a large skillet, heat 1 tablespoon of oil and sauté sausage over medium-high heat until golden brown, breaking up sausage with spoon as it cooks.
- Add eggplant, 1 cup of onion, salt and 1/4 teaspoon red pepper and sauté until vegetables become tender, approximately 5 minutes.
- Add 1 teaspoon of garlic and cook an additional minute.
- After eggplant and sausage mixture has cooled, stir in ricotta, spinach, 1/2 cup parmesan and sugar.
- Stuff shells with mixture and place into a lightly greased casserole pan.
- Remove from heat and transfer to a large bowl for cooling.
- In a large saucepan, heat 1 tablespoon oil over medium-high heat.
- Add remaining cup of onion and sauté until translucent.
- Add 1 tablespoon of garlic and cook until lightly browned.
- Then, add tomatoes, salt and remaining red pepper, let simmer for about 5 minutes.
- Add cream and mix well, cook for 20 minutes to let the sauce reduce.
- Add basil to sauce and ladle over shells, then evenly sprinkle remaining parmesan over shells.
- Cover pan with aluminum foil and bake for 45 minutes. Remove cover and bake an additional 10 minutes, or until sauce is lightly browned.