Eggplant & Mozzarella Stuffed Shells |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
This is a delicious dish that the whole family will love, and a fantastic way to introduce children to eggplant. Takes about 90 minutes from start to finish, including prep time, serves about 4-6 people, and is very affordable. Ingredients:
1 lb eggplant (washed, peeled and diced) |
1 lb lean ground beef (or any other lean meat) |
1 (12 ounce) box jumbo pasta shells |
1/2 cup onion (diced) |
2 garlic cloves |
1 tablespoon mixed italian herbs |
1 teaspoon extra virgin olive oil |
1/2 tablespoon salt |
26 ounces spaghetti sauce |
4 cups mozzarella cheese (shredded) |
Directions:
1. Add one quart water and 1/2 tbsp salt to a small saucepan and bring to a boil. Wash, peel and dice your eggplant(s), about 1/2 inch cubes, and add to saucepan. Boil about 20 minutes until eggplant is mostly translucent.
2. In a large saucepan, prepare jumbo shells as directed.
3. Dice 1/2 medium onion and crush 2 cloves garlic. In a ten inch skillet, saute onions and garlic in 1 tsp extra virgin olive oil for five min, then add and brown ground beef (or other lean meat).
4. Drain eggplant. In a large bowl, mash eggplant thoroughly. Then add the beef and onion mixture and 3 cups of mozzarella cheese. Mix until the cheese melts and you have a nice gooey blob.
5. Preheat oven to 350. Spray or grease a 13x9 baking dish. Drain jumbo shells and stuff each with about 2 tbsp or so of the eggplant mozzarella mixture. Arrange into 3 rows of 8 shells.
6. Cover the shells with your favorite spaghetti or pasta sauce, then top with the remaining 1 cup of mozzarella cheese. Bake about 30 minutes or until cheese just begins to brown. Remove and let cool about 5-10 minutes and serve!
|
|