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

By charlotteh371

Yields: 6-8 servings

Ingredients

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

Preparation

Step 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 ¾ teaspoon salt and ¼ 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.