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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

Showing 11-20 of 125

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  • on August 26, 2011

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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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  • on July 14, 2011

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

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  • on July 06, 2011

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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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  • on June 06, 2011

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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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  • on May 16, 2011

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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???

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  • on April 22, 2011

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    Most delicious shells recipe I have ever tasted! Even self-proclaimed eggplant haters will love this recipe! I will say though that 3 cups heavy cream is not needed and is WAY too much in my opinion. I reduced cream to 1 cup instead and thought it was plenty. I also chose to use mascarpone because I prefer it. If the recipe were written with less cream, I would def. give 5 stars! Excellent!

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  • on January 28, 2011

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    Emeril is definitely the man and this recipe does not disappoint! I followed it pretty much to the tee and outside a little bit of confusion on shell count (the only 12 oz. box of jumbo shells I could find numbered a 36 count vs. 18 count, can not think of anything that I would do different. It was absolutely fabulous and a is now a recipe I will turn to please a crowd...will easily feed 12 with salad and bread only! And if your worried about finicky eaters or kids that might be afraid of eggplant...don't tell them...they'll never know they are there.

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  • on January 12, 2011

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    Absolutely excellent and a complete crowd pleaser. The recipe itself is easy . . . just takes a bit of time. Plan ahead and you and your dinner guests will not be disappointed! I bought the mild Italian sausage at Whole Foods Market, which they sell already uncased. I also purchased pre-diced onions to save a bit of time. I chose to use part-skim ricotta (which worked beautifully and high-end fontina from the WFM gourmet cheese dept. For the crushed tomatoes, I chose to use Contadina brand with Italian herbs . . . delish. After reading others' reviews, I also used only 2 cups (versus the recommended 3 cups of heavy cream & added another 2/3 cup of crushed tomatoes for the sauce as well as added a splash of Italian red wine. I used my home-grown basil and the dish was absolutely perfect.

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  • on November 30, 2010

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    Very good dish! Lots of steps and ingredients, but very worth it. (To save a little bit of time, I made the eggplant mixture the night before and it came out fine! The crushed red peppers give it a little kick, so if you do not like too much heat or kids will be eating this as well, then just use a little less of this ingredient. Eggplant mixture easily makes enough to fill about 24-27 shells, so boil a few extra. Also, the fontina cheese I bought only sold in 9 oz., I love cheese and I didn't want the rest to go to waste, so I added the whole 9 oz. to the recipe and it came out very cheesy and super yummy. Will do the same thing next time I make this dish.

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  • on November 24, 2010

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    OMG this was a terrific meal. Everyone enjoyed it. I substituted the eggplant for zucchini, and I used turkey sausage. I didn't use fontina because I couldn't find it, lol. I just used italian mixed instead for the topping. Nonetheless, this was tasty. Can't wait to try it again

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