Signing you in…

Eggplant and Salami Stuffed Shells with Red Pepper Sauce

Eggplant and Salami Stuffed Shells with Red Pepper Sauce prepared dish

These delightful stuffed shells are filled with a savory mixture of eggplant, salami, and cheese, then baked to perfection. The dish is topped with a vibrant red pepper sauce that adds a burst of flavor and color. Perfect for a comforting dinner that impresses guests!

This recipe is italian style, dinner, scaled for 6 servings, with 30 min prep and 45 min cook.

Prep: 30 min · Cook: 45 min · Total: 75 min · Serves: 6

Quick cooking notes

  • Core ingredients include water, olive oil, ricotta cheese, parmesan cheese.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 cup water
  • 2 tbsp olive oil
  • 250 g ricotta cheese
  • 50 g parmesan cheese (grated)
  • 12 pieces jumbo pasta shells
  • 0.5 cups fresh basil (chopped)
  • 2 pieces red bell pepper (chopped)
  • 1 tsp salt
  • 1 medium eggplant (diced)
  • 150 g mozzarella cheese (shredded)
  • 3 cloves garlic (minced)
  • 0.5 tsp black pepper
  • 100 g salami (chopped)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
  4. Add the diced eggplant and chopped salami to the skillet, cooking until the eggplant is tender, about 5-7 minutes.
  5. Stir in the ricotta cheese, half of the mozzarella cheese, grated parmesan cheese, chopped basil, salt, and black pepper until well combined.
  6. Stuff each cooked pasta shell with the eggplant and salami mixture, placing them in a baking dish.
  7. In a separate bowl, combine the chopped red bell peppers and water, then blend until smooth to create the red pepper sauce.
  8. Pour the red pepper sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
  9. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  10. Let the dish cool for a few minutes before serving, garnished with additional fresh basil if desired.

Nutrition (per serving)

  • Calories: 380
  • Protein: 18 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients