How do I make eggplant parmesan stuffed shells?

Indulge in a pasta lover's dream! Our Eggplant Parmesan stuffed shells are a cheesy, flavorful twist on a classic Italian dish.

You'll need

Items needed to answer the question, How do I make Eggplant Parmesan stuffed shells. Items include: Eggplants Ricotta Cheese Shredded Mozzarella Grated Parmesan Fresh Basil Minced Garlic Salt Black Pepper Jumbo Pasta Shells Marinara Sauce

Eggplants 2 large eggplants
Ricotta Cheese 1 cup
Shredded Mozzarella 1 cup
Grated Parmesan 1/2 cup
Fresh Basil 1/4 cup, chopped
Minced Garlic 2 cloves
Salt 1/2 teaspoon, plus more for roasting eggplants
Black Pepper 1/4 teaspoon
Jumbo Pasta Shells 16 shells
Marinara Sauce 2 cups

Take note
Please note that this recipe involves working with hot ingredients and sharp objects. Exercise caution and take necessary safety precautions. Also, be aware that this dish may cause irresistible cravings and arguments over the last shell at the dinner table.

1

Roast the Eggplants

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides of the slices and let them sit for about 10 minutes to draw out excess moisture. Pat the slices dry with a paper towel. Brush both sides of the slices with olive oil. Arrange the slices on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until they turn golden brown. Remove from the oven and let them cool.

2

Prepare the Filling

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh basil, minced garlic, salt, and black pepper. Mix until well combined. Once the roasted eggplant slices have cooled, chop them into small pieces. Add the chopped eggplant to the cheese mixture. Stir everything together until evenly distributed.

3

Cook the Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until al dente. Drain the cooked shells and rinse them briefly with cold water to cool them down. Be gentle to prevent the shells from breaking.

4

Assemble the Stuffed Shells

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Grab a cooked shell and spoon the eggplant and cheese filling into the cavity, filling it generously. Repeat with the remaining shells and arrange them in the baking dish. Pour marinara sauce over the stuffed shells, covering them completely. Sprinkle shredded mozzarella and grated Parmesan on top of the sauce.

5

Bake and Serve

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves. Serve the Eggplant Parmesan stuffed shells while still warm, and enjoy the cheesiness!