Food Network
Home> Recipes>
Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce Recipe

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (125)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 125

Showing 1-10 of 125

Sort by:

Newest

  • on April 17, 2013

    Flag

    This was extremely easy to make, but did take a very long time. It was well worth it though, the taste was amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2012

    Flag

    This is AMAZING!!! My family loved it, and I made it for a potluck at work and was a huge hit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2012

    Flag

    Love this. The tomato basil cream sauce is to die for. Definitely doesn't need 3 cups though - I just eyeballed it. I used Marscopone cheese, not the ricotta. I topped it with a shredded cheese blend of Parmesan, Asiago and Fontina. This was so worth the time it took to stuff those shells. We felt like we were eating at a four star Italian restaurant. Delicious!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2012

    Flag

    WOW!!!! I think this has to be one of the best dishes I have ever eaten. The flavors are absolutely amazing. It is well worth the time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2012

    Flag

    Absolutely one of the best dishes I've made.Had a party tonight and everyone raved and wanted the recipe.Said this was the best stuffed shells they'd ever had.I am not a fan of Emeril's recipes but this is certainly a rave.It is much more time consuming than stated but well worth the effort.Start the day before and do it in installments and it will be great. The sauce is superb.I doubled the recipe without any problem.Simply fabulous!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 26, 2012

    Flag

    i didnt like this at all. based on other reviews i thought i found a great recipe. yuck!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2012

    Flag

    Absolutely delicious!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2012

    Flag

    This dish was a bit time consuming, but I just opened a bottle of wine (poured a little in the sauce... put on some music and had a blast. I made 27 shells fit in the pan, and still had enough filling left over to freeze and use for the next time. I cheated on so many parts of this and it came out wonderful, and I can only imagine what fresh ingrediants would taste like. I used frozen chopped spinach, dried basil, I couldn't find Fontina at my local grocier so just skipped it entirely. I also reduced the cream to 2 cups as other posters recommended. I live alone and am single, so I shared the left overs with friends and co-workers, and they are already begging for more. This is an AMAZING recipe

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2011

    Flag

    I addded a chopped red bell pepper and added extra crushed red pepper, and used a full 8 oz container of Mascarpone. This made a full box of jumbo shells which contained more than 18 to begin with. Definitely only cook the shells for about 8 minutes and rinse in cool water, they'll finish off in the oven. Such a delicious, wonderful recipe! I will make again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 30, 2011

    Flag

    Everyone that eats this dish is glowing from ear to ear! A wonderful flavor and not too difficult to make! Suggestions: lower the heat on the veggies and let caramelize longer...15 min. on lower heat. Careful not to add Marscapone (Much tastier than ricotta too early...the mixture should be cooled completely. Don't overstuff or overcook the shells....Al dente is better...8 minutes in rapidly boiling water is enough, along with a little ice bath after straining to "toughen them up" a bit....Make it with a friend...You do the filling, and make them in charge of the shells and afternoon gossip with a glass of Wine! Lovely!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 13 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.