Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce Recipe

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Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce
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Ingredients
16
Count
Nutrition
573
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
  4. 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.
  5. 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.
  6. Preheat the oven to 350 degrees F.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 573.07 Kcal (2399 kJ)
Calories from fat 310.24 Kcal
% Daily Value*
Total Fat 34.47g 53%
Cholesterol 110.28mg 37%
Sodium 1032.27mg 43%
Potassium 476.26mg 10%
Total Carbs 41.85g 14%
Sugars 4.52g 18%
Dietary Fiber 5.94g 24%
Protein 24.4g 49%
Vitamin C 9.6mg 16%
Iron 1.5mg 8%
Calcium 331.5mg 33%
Amount Per 100 g
Calories 221.1 Kcal (926 kJ)
Calories from fat 119.69 Kcal
% Daily Value*
Total Fat 13.3g 53%
Cholesterol 42.55mg 37%
Sodium 398.26mg 43%
Potassium 183.75mg 10%
Total Carbs 16.15g 14%
Sugars 1.74g 18%
Dietary Fiber 2.29g 24%
Protein 9.41g 49%
Vitamin C 3.7mg 16%
Iron 0.6mg 8%
Calcium 127.9mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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