Eggplant and Ricotta Stuffed Shells
Leave a note
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories302.2 kcal (15%)
Total Fat14.1 g (20%)
Carbs31 g (12%)
Sugars11.6 g (13%)
Protein16.5 g (33%)
Sodium757 mg (38%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook Shells: Cook the pasta shells according to package instructions. Drain and set aside.
Step 2
Sauté Eggplant: In a pan, sauté the diced eggplant with minced garlic until it's tender and slightly golden.
Step 3
Prepare Tomato Sauce: In a separate saucepan, heat the crushed tomatoes and season with salt and pepper. Simmer for about 10 minutes.
Step 4
Mix Filling: In a bowl, combine ricotta cheese and the sautéed eggplant.
Step 5
Stuff Shells: Stuff each pasta shell with the ricotta and eggplant mixture.
Step 6
Bake: Place the stuffed shells in an oven-safe dish, pour the tomato sauce over them, and sprinkle with Parmesan cheese. Bake at 350°F (175°C) for 20-25 minutes, until bubbly and golden.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
