Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce Recipe

Name: Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs eggplants, peeled and cut into 1/2 inch pieces; 4 red bell peppers, roasted; ⅓ cup chicken broth; ¼ cup olive oil; 4 garlic cloves, sliced; 2 tablespoons minced fresh basil leaves; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon pepper; 1 small onion, chopped; 3 tablespoons olive oil; 15 ounces ricotta cheese; 14 lb genoa salami, chopped; 1 cup coarsely grated mozzarella cheese (1/4 pound); 3 tablespoons freshly grated parmesan cheese; 1 large egg; ⅓ cup minced fresh basil leaf; 34 lb jumbo pasta shells

Servings: persons

1 12 lbs eggplants, peeled and cut into 1/2 inch pieces
4 red bell peppers, roasted
⅓ cup chicken broth
¼ cup olive oil
4 garlic cloves, sliced
2 tablespoons minced fresh basil leaves
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
1 small onion, chopped
3 tablespoons olive oil
15 ounces ricotta cheese
14 lb genoa salami, chopped
1 cup coarsely grated mozzarella cheese (1/4 pound)
3 tablespoons freshly grated parmesan cheese
1 large egg
⅓ cup minced fresh basil leaf
34 lb jumbo pasta shells

1
In a colander, toss the eggplant with salt and cover it with a plate small enough to fit inside the colander.
2
Weight the plate down and let eggplant drain 30 minutes.
3
Puree bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper.
4
Cover and set aside.
5
In a large skillet cook onion in oil until softened.
6
Add eggplant and cook over moderate heat, stirring, until the eggplant is cooked through.
7
Combine the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture and salt and pepper to taste.
8
Cook the pasta shells in boiling salted water for 13 15 minutes, until they are al dente.
9
Drain shells in colander and rinse them under cold water.
10
Drain well.
11
Spread half the reserved sauce in bottom of large baking dish.
12
Stuff shells with eggplant mixture and arrange them in the dish.
13
Bake, covered tightly with foil, 30 minutes at 350F.
14
Heat remaining sauce and serve with shells.

15117

kcal

Calories

129

Fat

2901

Carbs

543

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.

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

You need 18 ingredients. The key ingredients include: 1 12 lbs eggplants, peeled and cut into 1/2 inch pieces, 4 red bell peppers, roasted, ⅓ cup chicken broth, ¼ cup olive oil, and more.

Yes, Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce 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, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce

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