Eggplant Salami Cheese Stuffed Shells Wred Pepper Sauce Recipes

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SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE



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

Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by amandabliedung

Categories     Pasta Shells

Time 1h45m

Yield 35 shells, 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3/4 lb sweet Italian sausage, casings removed
2 cups chopped onions
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
1/2 cup ricotta cheese or 1/2 cup mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/4 teaspoon sugar
0.5 (12 ounce) package jumbo pasta shells (about 18 shells)
2 cups italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaf
4 ounces coarsely grated Fontina cheese

Steps:

  • 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.

STUFFED BAKED EGGPLANT WITH SAUSAGE AND MOZZARELLA



Stuffed Baked Eggplant With Sausage and Mozzarella image

Small eggplants are hollowed out and stuffed with smoked sausage, topped with melted mozzarella and tomato sauce.

Provided by Laka

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1600 g eggplants (4 small eggplants)
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil (1 + 1)
200 g smoked sausage, chopped in a food processor (1 pair)
1/4 cup tomato puree
1/2 tablespoon pizza seasoning (oregano, basil, garlic granules)
1 teaspoon ground black pepper
250 g mozzarella cheese, sliced
tomatoes, sauce*:
1 tablespoon olive oil
2 garlic cloves, chopped
4 tablespoons tomato paste
1/2 cup water
1/4 cup red wine
1/2 teaspoon sea salt
1/2 tablespoon sugar
1/2 tablespoon dried basil

Steps:

  • Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
  • In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
  • Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
  • Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
  • Add the tomato puree and spices, stir and combine.
  • Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
  • Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
  • Serve hot or at room temperature with few tablespoons of tomato sauce.
  • *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
  • Stir in water, red wine, sugar (if needed) and dried basil.

Nutrition Facts : Calories 576.2, Fat 39.1, SaturatedFat 14.4, Cholesterol 79.9, Sodium 1238.3, Carbohydrate 33.4, Fiber 15.1, Sugar 15.5, Protein 25.3

SAUSAGE-STUFFED EGGPLANT



Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

EGGPLANT STUFFED BELL PEPPERS



Eggplant Stuffed Bell Peppers image

This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!

Provided by jrbennett

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

boiling water
4 bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
4 tablespoons oil
2 large eggplants, peeled and cut into bite size pieces
3 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
1/2 cup fresh basil, finely chopped
2 ounces parmesan cheese, grated
pepper
1/2 cup fresh parsley, minced
8 ounces goat cheese
1/2 cup pine nuts, toasted
marinara sauce

Steps:

  • Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
  • Pour oil in large skillet, stir in eggplant and garlic
  • Cook until eggplant is soft, approximately 20 minutes.
  • Remove from heat.
  • Preheat oven to 350.
  • Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
  • Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
  • Fill softened peppers with filling.
  • Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
  • Bake in oven covered for about 45 minutes.
  • Remove from oven.
  • Cover each pepper with marinara sauce.
  • Return to oven for another 10 minutes.

Nutrition Facts : Calories 475.5, Fat 32.4, SaturatedFat 11.6, Cholesterol 38.4, Sodium 700.4, Carbohydrate 31.6, Fiber 9.3, Sugar 8.9, Protein 19

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