Stuffed Shells with Ricotta and Eggplant: Creamy Baked Pasta Dish
The stuffed shells with ricotta and eggplant are a delicious, creamy, and flavorful dish, perfect for Sunday lunches or to impress your guests with a simple yet rich baked pasta dish. The combination of soft eggplant, creamy ricotta, and melted mozzarella makes them irresistible, also ideal for vegetarian preparations.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz pasta shells
- 1 1/3 cups ricotta
- 2 cups tomato sauce
- 1 mozzarella
- garlic
- salt
- eggplants
Tools
Non-stick pan
Bowl
Piping bag
Baking dish
Knife and cutting board
Spoon
Steps
To prepare the Stuffed Shells with Ricotta and Eggplant: Creamy Baked Pasta Dish watch the video HERE.
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Let’s prepare the eggplants :
cut the eggplants into cubes or small dice and cook them in a pan with a drizzle of oil and a pinch of salt for a few minutes, until they become soft. Let them cool. Let’s prepare the filling:
In a bowl, combine the cooked eggplants with the ricotta. Adjust the salt and add a drizzle of oil. Mix well until a creamy mixture is obtained.
Transfer the filling into a piping bag to facilitate filling the shells. Let’s cook the shells:
Bring a pot of salted water to a boil. Cook the shells halfway, drain them and rinse immediately with cold water to stop the cooking.
Let’s fill the shells:Fill each shell with the prepared filling and arrange them in the lightly greased baking dish.
Add the tomato sauce over the surface of the stuffed shells, pieces of mozzarella, a drizzle of oil, and spices to taste. Bake at 350°F for about 40 minutes, until the surface is golden and the mozzarella is melted.
Tips & Variations:
Tips and variations
For a more intense flavor, add grated parmesan to the filling.
You can replace the sauce with pesto or béchamel for an alternative version.
Adding toasted pine nuts or fresh herbs on top before baking gives a special touch.
Storage
The stuffed shells can be stored in the refrigerator, in an airtight container, for 1–2 days.
Before serving, reheat them in the oven at 320°F for 10 minutes to regain the melted mozzarella.
It’s not recommended to freeze the cooked shells with mozzarella, as they would lose texture and creaminess.
FAQ (Frequently Asked Questions)
Why you’ll love this recipe
Delicious and creamy, perfect even for kids
Easy to prepare and versatile
Perfect for Sunday lunches or special dinners
Loved by everyone, both vegetarians and tradition lovers
