Ingredients

How to make it

  • 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.

Reviews & Comments 8

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    " It was excellent "
    rescue_ranger ate it and said...
    TwoHot
    Very nice, I love your use of fresh ingredients in your recipe when you make this do you prefer the ricotta or mascarpone cheese and why, just curious
    Thanks
    Mike
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  • jlv1023 6 years ago
    Love Eggplant, have got to try this it sounds so different,

    Thanks
    Janet
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    " It was excellent "
    lunasea ate it and said...
    Looks and sounds great and I love that cream sauce. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    Most of my eggplant recipes are vegetarian. I like the idea of making this meaty vegetable even "meatier." Yum!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Nice recipe Mamalou love the spinach.
    I added this wonderful recipe to the group A Taste of Eggplant.
    Five from me
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  • twohot 6 years ago
    mamalou your welcome
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    " It was excellent "
    mamalou ate it and said...
    my kind of recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingforfun ate it and said...
    It's good an I love eggplant. 5 from me
    Was this review helpful? Yes Flag

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