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Eggplant and spinach stuffed pasta shells are a delicious and nutritious meal perfect for family dinners or entertaining guests. This recipe combines the hearty texture of eggplant with the vibrant flavor of spinach, all baked inside tender pasta shells. Follow these simple steps to create this tasty dish.
Ingredients Needed
- 20 large pasta shells
- 1 large eggplant, diced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 jar marinara sauce
Preparing the Filling
Start by roasting or sautéing the diced eggplant in olive oil until tender. Add minced garlic and cook for another minute. In a mixing bowl, combine the cooked eggplant, chopped spinach, ricotta cheese, half of the mozzarella, Parmesan, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Cooking the Pasta Shells
Cook the pasta shells in boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool slightly.
Stuffing and Baking
Fill each pasta shell with the eggplant and spinach mixture using a spoon or piping bag. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with remaining marinara sauce. Sprinkle the rest of the mozzarella cheese on top.
Bake uncovered for 25-30 minutes, until the cheese is bubbly and golden. Let it cool for a few minutes before serving.
Serving Suggestions
This dish pairs well with a simple green salad and crusty bread. For added flavor, sprinkle fresh basil or oregano before serving. Enjoy your homemade eggplant and spinach stuffed pasta shells!