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

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Average Rating:

Total Reviews: 125

Showing 51-60 of 125

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  • on March 08, 2008

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    This is a great meal, but the prep time is very misleading. I started prepping the ingredients at 5 PM and we didn't eat until 9:15. All of the ingredients listed require prep time (ie: blanched spinach, shredded cheese, chopped onions, etc.

    Additionally, I mis-read the recipe and only used HALF of the eggplant I had chopped. (By the time i realized my mistake it was too late to start over! When it says to add 'half the onions and the eggplant' early in the recipe... it means to add half the onions and ALL of the eggplant.

    That said, this was delicious and i am really looking forward to the leftovers! (But not the pain of preparing again!

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  • on February 25, 2008

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    This casserole is so good. Great way to get the kids to eat eggplant.

    Changes I would suggest:

    Start the cream sauce same time as meat - I didn't get to it until after everything else was done, and didn't have time to wait for 20 minute reduction. Though juicy, still tasted fantastic.

    Used my hands to stuff the shells - 18 shells filled the pan, and just sprinkled remaining meat mix over the top.

    Used a Fontina/Parmesan shredded mix that was pre-packaged and found with the rest of the shredded cheese paks.

    Gave it a 4, due to first time difficulty, but with practice it should become a 5, and will definitely add this to my casserole line-up.

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  • on January 25, 2008

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    I didn't make the entire recipe (I'm a vegetarian, but will in the future and use substitutions. I did make the tomato-basil cream sauce and it was FANTASTIC. I used to order a $15 dish at a local Italian restaurant almost exactly like this, but don't have the need to anymore. I tossed fettuccini into the sauce and added a little extra salt... it was perfect. Will make this again and again :

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  • on January 12, 2008

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    OK, so I forgot to add the spinach and basil, I'll come right out and say so, but it was oooooh so good. I just tried it and it was an awesome casserole, I will definitely make it again, BUT WITH the spinach and basil LOL!!!!

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  • on December 19, 2007

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    DELICIOUS,EXCELLENT,LOVE IT, WHAT MORE CAN I SAY BUT THANKS.P.S. CAN BE MADE A DAY AHEAD AND REWARMED.

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  • on December 11, 2007

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    Followed the recipe with no changes. Guests raved about it. Will definitely make again. This is a 'keeper'.

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  • on November 09, 2007

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    I was looking for something different to try, and only living on my own for about 6 months, this recipe seemed a little intimidating. But, my girlfriend and I gave it a try and it came out great! The hardest thing about this recipe is the amount of time it takes, but after making it once I think it will only take about half the time to prepare next time. It helps to have two people though, one person can be chopping up the eggplant while the sausage is cooking, and then working on the stuffing while the sauce is starting to cook. great recipe all in all

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  • on September 27, 2007

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    I thought it was pretty good, but too rich. My parents and husband loved it. Next time I'll try adding 1 cup of red wine to the tomatoes, cook that down, and then add only 1 cup of cream at the end. Also, my sausage pieces were a little too big, next time I'll break them up a lot more. A good dish to make a day in advance.

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  • on September 12, 2007

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    This recipe does take quite some time to prepare, but it is well worth it. This has become my favorite pasta dish. My husband told me I have to make this once a week. This is a rich dish but is not too heavy.

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  • on September 10, 2007

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    This recipe was fabulous. I made it for my inlaws and served it with a rustic bread, salad and some roasted root veggies. The recipe is a little lengthy, but so worth it for that special dinner you are planning. I'll use less red pepper next time...but other than that, nothing else needs to be tweeked. Delicious!!!!!!!

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