Eggplant & Mozzarella Stuffed Shells Recipe

Name: Eggplant & Mozzarella Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant (washed, peeled and diced); 1 lb lean ground beef (or any other lean meat); 1 (12 ounce) box jumbo pasta shells; ½ cup onion (diced); 2 garlic cloves; 1 tablespoon mixed Italian herbs; 1 teaspoon extra virgin olive oil; ½ tablespoon salt; 26 ounces spaghetti sauce; 4 cups mozzarella cheese (shredded)

Servings: persons

1 lb eggplant (washed, peeled and diced)
1 lb lean ground beef (or any other lean meat)
1 (12 ounce) box jumbo pasta shells
½ cup onion (diced)
2 garlic cloves
1 tablespoon mixed Italian herbs
1 teaspoon extra virgin olive oil
½ tablespoon salt
26 ounces spaghetti sauce
4 cups mozzarella cheese (shredded)

1
Add one quart water and 1/2 tbsp salt to a small saucepan and bring to a boil.
2
Wash, peel and dice your eggplant(s), about 1/2 inch cubes, and add to saucepan.
3
Boil about 20 minutes until eggplant is mostly translucent.
4
In a large saucepan, prepare jumbo shells as directed.
5
Dice 1/2 medium onion and crush 2 cloves garlic.
6
In a ten inch skillet, saute onions and garlic in 1 tsp extra virgin olive oil for five min, then add and brown ground beef (or other lean meat).
7
Drain eggplant.
8
In a large bowl, mash eggplant thoroughly.
9
Then add the beef and onion mixture and 3 cups of mozzarella cheese.
10
Mix until the cheese melts and you have a nice gooey blob.
11
Preheat oven to 350.
12
Spray or grease a 13x9 baking dish.
13
Drain jumbo shells and stuff each with about 2 tbsp or so of the eggplant mozzarella mixture.
14
Arrange into 3 rows of 8 shells.
15
Cover the shells with your favorite spaghetti or pasta sauce, then top with the remaining 1 cup of mozzarella cheese.
16
Bake about 30 minutes or until cheese just begins to brown.
17
Remove and let cool about 5-10 minutes and serve!

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb eggplant (washed, peeled and diced), 1 lb lean ground beef (or any other lean meat), 1 (12 ounce) box jumbo pasta shells, ½ cup onion (diced), and more.

Yes, Eggplant & Mozzarella Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant & Mozzarella Stuffed Shells

How did you like this recipe?

Frequently Asked Questions