Roberto Donna?s Baked Shells with Ricotta and Eggplant Recipe

Name: Roberto Donna?s Baked Shells with Ricotta and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. peeled and cubed eggplant, sprinkled with 1 Tbs. olive oil; 8 oz. low-fat ricotta cheese; 2 Tbs. capers, drained, optional; Salt and freshly ground black pepper to taste; 12 fresh basil leaves; 12 jumbo shells, cooked, drained and cooled; 2 Tbs. olive oil; 1 1/2 cups canned plum tomatoes; 1/2 cup tomato sauce from plum tomatoes; 1/2 cup roasted red bell peppers, peeled and seeded; 1 garlic clove, minced; 4 Tbs. nonfat sour cream; 4 Tbs. grated Parmesan, for garnish, optional; Italian parsley leaves for garnish

Servings: persons

8 oz. peeled and cubed eggplant, sprinkled with 1 Tbs. olive oil
8 oz. low-fat ricotta cheese
2 Tbs. capers, drained, optional
Salt and freshly ground black pepper to taste
12 fresh basil leaves
12 jumbo shells, cooked, drained and cooled
2 Tbs. olive oil
1 1/2 cups canned plum tomatoes
1/2 cup tomato sauce from plum tomatoes
1/2 cup roasted red bell peppers, peeled and seeded
1 garlic clove, minced
4 Tbs. nonfat sour cream
4 Tbs. grated Parmesan, for garnish, optional
Italian parsley leaves for garnish

1
Preheat oven to 450F.
2
Place eggplant cubes on nonstick baking sheet, and roast about 15 minutes, or until crisped and golden.
3
Remove from oven.
4
Mix ricotta with capers and eggplant cubes in mixing bowl.
5
Season with salt, pepper and 4 minced basil leaves.
6
Set aside.
7
Reduce oven temperature to 400F.
8
Line baking dish with foil, and spray with nonstick vegetable spray.
9
Fill each shell with about 1 tablespoon cheese mixture, dividing filling evenly among shells.
10
Place in pan, and brush shells with 1 tablespoon olive oil.
11
Bake 10 minutes until crisped.
12
Meanwhile, puree tomatoes, tomato sauce, red peppers, remaining basil, olive oil and garlic in food processor.
13
Season with salt and pepper, and stir in sour cream.
14
Heat mixture over low heat until warmed through.
15
Remove and set aside.
16
To serve, spoon 2 to 3 tablespoons of sauce on dish, and place 3 stuffed shells on top.
17
Drizzle shells with extra sauce, and garnish with Parmesan cheese, if using, and parsley.
18
Refrigerate leftovers.
19
To reheat, place 3 shells on sauce on microwavable plate or bowl, cover with glass bowl or microwavable plastic wrap and microwave 2 minutes.

1800

kcal

Calories

165

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.

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

You need 14 ingredients. The key ingredients include: 8 oz. peeled and cubed eggplant, sprinkled with 1 Tbs. olive oil, 8 oz. low-fat ricotta cheese, 2 Tbs. capers, drained, optional, Salt and freshly ground black pepper to taste, and more.

Yes, Roberto Donna?s Baked Shells with Ricotta and Eggplant 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.

Roberto Donna?s Baked Shells with Ricotta and Eggplant

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