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

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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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Absolutely delicious!!!

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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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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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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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For those of you, like me, who brought the sausage to a finished brownness before adding eggplant, add 1/2 cup of water after adding eggplant. This helps cook the eggplant through and after the water cooks off, you've incorporated all the delicious crusty bits into the melange. Then everything carmelizes while staying moist and delicious. BTW, I added onions (vidalia with the uncooked sausage to brown together =^ Be sure to carmelize to this point to maximize flavors. And Jeanette, add spinach with mascarpone or ricotta after cooling.

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I cannot find where the spinach gets added. Am I missing something?

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Oh...my...goodness! Made this last night and it is the best stuffed shells recipe I've ever had. The sauce is delicious. A little time consuming, but you will NOT be disappointed.

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I've been making this for several years and it is always always always a hit. As far as the eggplant you'd never know whether it was eggplant, zuchinni, or squash...the vegetable is just kind of there, but these are the best stuffed shells ever! The tomato basil cream sauce is over the top delicious! It can be used for any pasta dish you like. On a day when I doant feel like taking the time or spending the money on this recipe, I just do the sauce and add some ground italian sausage, spinach or arugula with any shape pasta tossed with garlic and evoo. Quick, yummy, and great for leftovers!

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my sister made this dish and it was fantastic. she made three changes on the night she made it for us. knowing my husband doesnt like eggplant she substituted zucchini for the eggplant and used turkey sausage vs. the sweet italian and eliminated the sugar. he doesnt like zucchini either but it is a milder flavor so we didnt even tell him it was in there. he also loved this dish. im attempting the recipe tonight. using her changes. she has made it before using following emirils recipe and she thought it was excellent as well. of course what dish of his is not???