Ingredients
- 1 box Ferrara Jumbo Shells (12 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3/4 lb Sweet Italian Sausage, casing removed
- 7 cups Eggplant, diced into 1/2 inch cubes
- 2 cups White Onion, chopped
- Cento Fine Sicilian Sea Salt, to taste
- 3/4 tsp Cento Crushed Red Pepper
- 2 tsp Bellino Minced Garlic
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 3 cups Heavy Cream
- 1/2 cup Ricotta Cheese
- 12 oz Fresh Baby Spinach Leaves, blanced, drained and chopped
- 1 cup Parmesan Cheese, grated
- 1/4 tsp Sugar
- 1/4 cup Fresh Basil Leaves, finely chopped
Directions
Preheat oven to 350˚F. Cook ½ box of pasta according to package instructions. Rinse with cold water and pat dry. In a large skillet, heat 1 tablespoon of oil and sauté sausage over medium-high heat until golden brown, breaking up sausage with spoon as it cooks. Add eggplant, 1 cup of onion, salt and ¼ teaspoon red pepper and sauté until vegetables become tender, approximately 5 minutes. Add 1 teaspoon of garlic and cook an additional minute. Remove from heat and transfer to a large bowl for cooling. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add remaining cup of onion and sauté until translucent. Add 1 tablespoon of garlic and cook until lightly browned. Then, add tomatoes, salt and remaining red pepper, let simmer for about 5 minutes. Add cream and mix well, cook for 20 minutes to let the sauce reduce. After eggplant and sausage mixture has cooled, stir in ricotta, spinach, ½ cup parmesan and sugar. Stuff shells with mixture and place into a lightly greased casserole pan. Add basil to sauce and ladle over shells, then evenly sprinkle remaining parmesan over shells. Cover pan with aluminum foil and bake for 45 minutes. Remove cover and bake an additional 10 minutes, or until sauce is lightly browned. Let sit for 10 minutes before serving. Serves 6-8.
