Sausage And Eggplant Stuffed Shells In A Tomato Basil Cream Sauce Recipes

SAUSAGE-STUFFED EGGPLANT

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.

SAUSAGE & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE

Steps:

• In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
• Remove from heat and transfer to large bowl to cool.
• When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
• Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
• Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
• Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
• In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
• Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
• Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
• Preheat oven to 350F
• Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
• Sprinkle with the fontina cheese and remaining Parm. Cover 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 mins longer.
• Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
• Bon Appetito!