Recipe

Pasticcio Stuffed Shells Recipe

	Juliecake / All my dishes 6 months ago Greek-style stuffed pasta Prep:30m Cook:60m Servings:4	Juliecake
	different pasta greek

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Ingredients

4 c peeled and chopped eggplant

1 lb bulk Italian sausage

1 med onion, chopped

2 cloves garlic, pressed

1/4 c butter

3 T flour

1 t salt

1/4 t ground nutmeg

1/8 t pepper

2 1/2 c milk

2 T parsley, chopped

1 c ricotta cheese (may sub cottage cheese)

1/3 c grated parmesan cheese

pasta shells, cooked about 12 (depending how you stuff 'em)

Directions

In covered saucepan cook eggplant in small amount of boiling salted water about 5 minutes or till tender. Drain, set aside. Cook sausage, onion and garlic till meat browns and onion is tender. Drain fat.

For sauce: Melt butter. Stir in flour, salt, nutmeg and pepper. Add milk and parsley. Cook and stir till thickened and bubbly.

Combine ricotta, eggplant, sausage mixture and 1 cup of the sauce. Stuff into shells and place in greased 13x9" pan. Spoon remaining sauce over shells; sprinkle with parmesan cheese. Cover with foil and bake at 350 degrees for about 35 minutes or till heated through.

Garnish with additional parsley.

If you prefer, ground beef or lamb may be substituted for the sausage. Both turn out wonderful

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