Sausage-Eggplant Stuffed Shells

I’ve been lagging on posting this recipe, just because I didn’t get an end-result picture.  I decided today to just go forth with the posting, and I’ll just post an end-result photo when I make them again in the future (which may be soon, because typing this recipe made me want them again).  J 

This is a great make-ahead meal because it freezes very well, and it’s just as easy to make a couple batches as it is to make 1 batch. 

Sausage-Eggplant Stuffed Shells

1 T olive oil

1 lb Italian turkey sausage, casings removed

1/2 onion, chopped

1 large eggplant, cut into cubes
1 small red bell pepper, chopped

S&P, to taste

2 garlic cloves, minced

1/2 cup cottage cheese

1-10 oz box of frozen spinach, thawed and squeezed of excess water

1 C Parmesan cheese, grated

18-24 jumbo pasta shells

3 C marinara sauce (or just use a jar of your favorite sauce)

1 C mozzarella, shredded

Preheat oven to 350 F.

Cook your shells in boiling, salted water for about 10-12 minutes.  You want them to still be pretty firm because you’re baking them with sauce.  Rinse them off with cold water when you remove them from the boiling water, so they stop cooking right away.  Also pat them dry or let them drain well before filling, so that you avoid the shells getting mushy. 

Heat oil in a large skillet over medium-high heat.  Cook sausage about 5-7 minutes, breaking up the pieces so that they fit nicely into the shells. Add onions, bell pepper, and eggplant, season with S&P, and cook for another 7 minutes; the vegs should be starting to caramelize. Add garlic and cook another minute. Remove from the heat, transfer to a large mixing bowl, and allow to cool to almost room temp.  When it’s cooled adequately, stir in cream cheese, spinach, & 1/2 C Parmesan.

Spray your baking dish(es).  Fill the shells with the sausage-eggplant mixture & place into baking dish.  Top with marinara, then Parmesan, & lastly mozzarella.  Bake covered for 45 minutes & uncovered for 15 minutes.

Enjoy!