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

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

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Average Rating:

Total Reviews: 125

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  • on June 18, 2013

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    Love this. The tomato basil cream sauce is to die for. Definitely doesn't need 3 cups of cream though - I just eyeballed it. I used Marscopone cheese, not the ricotta. I also did a combo of hot and sweet Italian sausage. 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!!

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  • on April 17, 2013

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

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  • on December 23, 2012

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

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  • on September 17, 2012

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    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.

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  • on August 01, 2012

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    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!!!!

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  • on May 26, 2012

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

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  • on January 28, 2012

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    Absolutely delicious!!!

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  • on January 28, 2012

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    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

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  • on October 25, 2011

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    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.

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  • on September 30, 2011

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    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!!

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