Tomato And Eggplant Stuffed Pasta Shells Recipe

Name: Tomato And Eggplant Stuffed Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None aubergine (about 10 oz), diced; 1 clove garlic, finely chopped; 1 None red chili pepper, seeded and finely chopped; 2 stems fresh oregano, leaves stripped and chopped; 3 tbsp olive oil; 14 oz large pasta shells; 4 oz bacon, diced; 1 1/4 lbs ripe tomatoes, diced; 2 tbsp tomato paste; 2/3 cup vegetable stock

Servings: persons

1 None aubergine (about 10 oz), diced
1 clove garlic, finely chopped
1 None red chili pepper, seeded and finely chopped
2 stems fresh oregano, leaves stripped and chopped
3 tbsp olive oil
14 oz large pasta shells
4 oz bacon, diced
1 1/4 lbs ripe tomatoes, diced
2 tbsp tomato paste
2/3 cup vegetable stock

1
Preheat the oven to 400u00b0F. Toss the eggplant, garlic, chili pepper and oregano with 2 tbsp of the oil. Season with salt and transfer to a baking pan. Roast for 15 mins. Meanwhile, cook the pasta in boiling salted water according to the package directions.
2
Heat remaining 1 tbsp oil in a medium saucepan on medium heat. Add the bacon and cook until crispy. Drain bacon on paper towels. Add the tomatoes to the saucepan and cook for 1-2 mins. Stir in the tomato paste then the stock. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins. Add the roasted eggplant and bacon and season with salt, black pepper and a pinch of sugar.
3
Drain the pasta and arrange on plates. Fill with the eggplant mixture.

792

kcal

Calories

Fat

116

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 None aubergine (about 10 oz), diced, 1 clove garlic, finely chopped, 1 None red chili pepper, seeded and finely chopped, 2 stems fresh oregano, leaves stripped and chopped, and more.

Yes, Tomato And Eggplant Stuffed Pasta Shells falls under the Pasta & Noodles 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.

Tomato And Eggplant Stuffed Pasta Shells

How did you like this recipe?

Frequently Asked Questions