Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce

Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce

Getting Started

To Start

  • Preheat oven to 350 degrees

What You'll Need

  • 8 jumbo pasta shells
  • 4 strips smoked bacon cut into pieces
  • 2 eggplants peeled and chopped into bite size pieces
  • 1 1/2 cups fresh mozzarella cheese cut into pieces
  • Splash of red wine
  • 6 medium size tomatoes cut into pieces
  • Note: if you prefer no skins in your sauce; peel tomatoes before adding.
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh chopped flat leaf parsley for garnish

Method

1

Boil pasta shells according to package directions; rinse in cold water and set aside

2

In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside

3

Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.

4

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.

5

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.

6

Bake for 30-40 minutes till bubbly and cheese is melted.

7

Garnish with fresh chopped parsley