Baked shells made with tomato sauce and dotted with mushrooms, eggplant and salami.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 |
Ingredients
- Deselect All
- Kosher salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- One 28-ounce can crushed tomatoes
- One 15-ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 cup fresh ricotta
- 1 medium eggplant, peeled and cut into 3/4-inch pieces
- 1/2 pound cremini mushrooms, thinly sliced
- 1 pound dried medium shells
- 2 ounces thinly sliced Genoa salami, chopped
- 3 cups shredded Asiago cheese
- 1 cup grated Parmesan
Instructions
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant.
- Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms.
- Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 968 |
| Total Fat | 47 g |
| Saturated Fat | 23 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 14 g |
| Protein | 57 g |
| Cholesterol | 99 mg |
| Sodium | 1827 mg |
| Serving Size | 1 of 6 servings |
| Calories | 968 |
| Total Fat | 47 g |
| Saturated Fat | 23 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 14 g |
| Protein | 57 g |
| Cholesterol | 99 mg |
| Sodium | 1827 mg |