Vegetarian Eggplant and Ricotta Stuffed Shells Recipe

Looking for a comforting and satisfying vegetarian meal? Look no further! These Eggplant and Ricotta Stuffed Shells are a delicious and crowd-pleasing dish that’s perfect for a weeknight dinner or a special occasion. They’re packed with flavor, relatively easy to make, and offer a delightful alternative to meat-filled pasta.

This recipe features tender eggplant, creamy ricotta cheese, and flavorful herbs, all nestled inside jumbo pasta shells and baked in a rich tomato sauce. The combination of textures and flavors is simply divine!

Ingredients:

• 1 large eggplant, diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 ounce) jar marinara sauce
• 1 (12 ounce) box jumbo pasta shells
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss diced eggplant with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
3. While the eggplant is roasting, cook the pasta shells according to package directions. Drain and set aside to cool slightly.
4. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, parsley, egg, garlic powder, and roasted eggplant. Mix well.
5. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
6. Stuff each pasta shell with the ricotta-eggplant mixture and arrange them in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the shells are heated through.
9. Let cool slightly before serving. Garnish with extra fresh basil, if desired.

Tips and Variations:

• For a richer flavor, add a pinch of red pepper flakes to the ricotta mixture.
• You can substitute the ricotta cheese with cottage cheese for a lower-fat option.
• Feel free to add other vegetables to the filling, such as spinach or zucchini.
• Top with mozzarella cheese during the last 5 minutes of baking for an extra cheesy delight.

Enjoy your delicious and satisfying Vegetarian Eggplant and Ricotta Stuffed Shells! This recipe is sure to become a family favorite.

Ingredients:
1 large eggplant, diced, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (24 ounce) jar marinara sauce, 1 (12 ounce) box jumbo pasta shells, 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 1 egg, lightly beaten, 1/4 teaspoon garlic powder

Tags:
vegetarian, eggplant, ricotta, stuffed shells, pasta, Italian, recipe, meatless, dinner, vegetarian recipe, baked pasta, comfort food, marinara sauce, parmesan cheese, basil, parsley, easy recipe, weeknight dinner, jumbo shells, vegetarian Italian, eggplant recipe, ricotta recipe