Fresh Tomato Eggplant Cheese Shells

Fresh Tomato Eggplant Cheese Shells, a delicious Italian recipe, a healthy stuffed pasta dish. Full of sautéed eggplants and lots of cheese. The Perfect Comfort Dish.

I guess by now it is no secret how much I love Pasta. There is a running joke in our house that the real reason I married my husband was because I would be moving to the land of Pasta.

I have to admit it was a good perk! I could probably eat pasta breakfast, lunch and dinner, my husband not so much, so I guess that is for the best, my waistline thanks him.

Needless to say any Baked Pasta is in my opinion one of the best ways to make and eat a delicious pasta dish. These Fresh Tomato Eggplant Cheese Shells are the perfect example.

This dish might take a little more time and a few extra pots but it’s well worth the effort. Made with delicious sautéed eggplant, melted mozzarella and freshly grated Parmesan Cheese and covered in a tasty tomato sauce, what more could you ask for?

Oh yeah, it’s pretty healthy for you too.

If your kids are anything like my youngest, getting her to eat veggies  is always a bit of a chore, but not when I make a Baked Pasta Dish and this Eggplant Cheese Shells are the perfect example.

Fresh Tomato Eggplant Cheese Shells

These stuffed Shells with Eggplant and Cheese would make a great dish for a get together or a Sunday lunch or dinner. Served with a nice glass of white wine, Italian of course and there you have dinner served. Buon Appetito!

Fresh Tomato Eggplant Cheese Shells

Rosemary Molloy

Fresh Tomato Eggplant Cheese Shells, the perfect Stuffed Pasta Shells with cheese and eggplant. An easy Italian Vegetarian Dinner Recipe.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Dish, Pasta

Cuisine Italian

Servings 6

Calories 404 kcal

Ingredients

  

1x2x3x

• 24 large pasta shells
• 2 round medium eggplants peeled and chopped 500 grams
• 1 clove garlic chopped
• 1 lb skinned and chopped fresh ripe tomatoes 500 grams
• olive oil
• 1 clove garlic chopped
• 1/4 cup freshly grated parmesan cheese 125 grams
• 1 cup fresh mozzarella cubed 125 grams
• 1 teaspoon oregano 3/4 gram
• 1 teaspoon basil 3/4 gram
• salt
• pinch hot pepper flakes if desired

Instructions

 

• Pre-heat oven to 350° (180 ° celsius)
• Cook the shells in salted boiling water, to very al dente then rinse in cold water. Drain well, place on a baking dish, open side up.
• Wash and dice the eggplant place in a bowl with 1/2 teaspoon (2 1/2 grams) salt for 30 minutes, then drain.
• In a medium pan add 2 tablespoons (26 grams) olive oil, then add the chopped tomatoes, garlic and 1/4 teaspoon (1 1/4 grams) salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch of hot pepper flakes if desired, cook on medium heat till thickened.
• In a separate pan with 2 tablespoons (26 grams) olive oil add the diced eggplant, cook until golden, remove to a medium bowl using skimmer or draining spoon and toss with the parmesan cheese.
• Add some of the eggplant filling to each shell and place on a lightly greased baking dish, then add a little sauce and a couple of cubes of mozzarella to each shell.
• Finish, by topping with the rest of the sauce and the remaining cubes of mozzarella and chopped fresh basil.
• Bake in pre-heated oven for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. Serve immediately. Enjoy!

Nutrition

Calories: 404kcal

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