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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 41-50 of 125

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  • on March 23, 2009

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    After reading this recipe, I couldn't wait to try it. I knew it would take alot of time, so I prepared everything the day before and baked it the next day. It turned out great! Everyone loved it. The filling is super moist and tasty. I used chicken italian sausage, frozen chopped spinach (drained, and button mushrooms in the eggplant mixture. I followed the recommendations of other reviewers and cut back on the cream in the sauce. I highly recommend you try this dish.

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  • on February 26, 2009

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    I love all the "worth the effort" and "worth the work" comments because you will exhaust yourself making this dish. WOW though is it worth it! One of the best recipes I've ever made... EVER!

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  • on February 07, 2009

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    These shells were delicious. The creamy sauce with the savory filling was awesome. I made the sauce and filling one day before and all I had to do the day of was boil the shells and stuff them. I wouldn't suggest trying to do everything at once. Great recipe

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  • on January 02, 2009

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    Don't let the other reviews claiming it took 2x or even 3x as long to make, deter you from trying this.... I had it ready and in the oven within 1.5 hours, like it says in the recipe. I used the entire box of jumbo shells (save 4 shells. This is sooo tasty and anyone can make it.


    I have never made shells or a tomato cream sauce and this was beyond delicious and super easy to make despite the "intermediate" level. I don't really measure things when cooking and everything worked flawlessly. Next time, I am going to add mushrooms, but aside from that I wouldn't change a thing. The sauce is delicious, the filling is awesome and they would even be good separately; however, together is divine.

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  • on December 01, 2008

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    Spent the rainy day yesterday in the kitchen and made these stuffed shells. Time consuming for a "Rainy Day" cook, but well worth it. Family loved it. I had enough filling for 26 shells and just the right amount of sauce. I used 18 oz of spinach instead.

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  • on November 18, 2008

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    I also used the whole box as suggested and reduced the cream (three cups seemed like overkill. The sauce alone is phenomenal but when combined with the shells, it's bliss. I made the sauce while the shells were boiling and the eggplant/saugsage mixture was cooling. It's true, this requires more time, but it's well worth it. And don't skip the mascapone cheese, it really makes it!

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  • on October 26, 2008

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    I had enough filling to stuff an entire box of shells. I also cut the cream down to 2 cups and there was still plenty of sauce. The sauce is very rich. But everyone LOVED this recipe.

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  • on October 12, 2008

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    Made this for supper last night, I agree with some of the other reviews that the prep time was a bit misleading. Emeril makes it look so easy on TV. I need my bowls to be magically filled with blanched spinach and chopped garlic.
    However, despite the hard work (and a lot of dishes totally worth it. Yum.
    The whole family enjoyed it, including my 2 year old.
    We served it with a nice glass of Dolcetto. Absolutely lovely. I can see this being a family favorite.

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  • on September 16, 2008

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    i just made this for dinner and it was good!
    it's a great way to get your children to eat spinach and eggplant!

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  • on July 25, 2008

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    I tried this recipe because we love eggplant and to get my oldest son to try it as well. This recipe was very easy to make. Everyone that I have cooked this for has LOVED it!!!! Even my oldest son - he asks me to make it for him now. It's a beautiful dish once completed and smells fantastic. The taste of the sweet sausage and eggplant with the tomato-basil cream is just pure heaven!!!

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