Eggplant Salami Cheese Stuffed Shells W Red Pepper Sauce

Elevate your pasta dinner game with these Eggplant Salami Cheese Stuffed Shells with Red Pepper Sauce—a hearty and flavorful dish that perfectly balances smoky, creamy, and savory notes. Tender jumbo pasta shells are stuffed with a rich filling of roasted eggplant, finely chopped salami, and a trio of cheeses—ricotta, mozzarella, and Parmesan—seasoned with fresh parsley and garlic. They’re nestled in a luscious, homemade roasted red pepper sauce that gets a velvety finish from heavy cream. Topped with gooey melted mozzarella and baked to perfection, this dish delivers bold flavors and a comforting, restaurant-quality feel. Ideal for a cozy family meal or an impressive dinner party, these stuffed shells are as beautiful to serve as they are satisfying to eat.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 16 pieces jumbo pasta shells
• 1 medium (about 1 pound) eggplant
• 3 tablespoons olive oil
• 1 cup salami, finely chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 large red bell peppers, roasted and peeled
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 0.25 cup heavy cream

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplant into small cubes, toss with 2 tablespoons of olive oil, and spread on a baking sheet. Roast for 20 minutes until soft and lightly browned, stirring halfway through.

Step 3

While the eggplant roasts, cook the jumbo pasta shells in salted boiling water until al dente, according to package instructions. Drain and set aside to cool slightly.

Step 4

Prepare the filling: In a large bowl, combine the roasted eggplant, chopped salami, ricotta cheese, 1/2 cup shredded mozzarella, Parmesan cheese, parsley, minced garlic, salt, and black pepper. Mix until well combined.

Step 5

Stuff the cooked pasta shells with the eggplant-cheese filling, being careful not to overfill.

Step 6

Prepare the red pepper sauce: Add the roasted red bell peppers, tomato paste, vegetable broth, and the remaining tablespoon of olive oil to a blender. Blend until smooth.

Step 7

Pour the red pepper sauce into a saucepan and heat over medium heat. Stir in the heavy cream and let simmer gently for 5 minutes. Adjust seasoning with salt as needed.

Step 8

Spread a thin layer of the red pepper sauce in the bottom of a large baking dish. Arrange the stuffed shells on top in a single layer.

Step 9

Pour the remaining red pepper sauce over the stuffed shells and sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Step 10

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Step 11

Garnish with extra chopped parsley and serve hot.

Nutrition Facts

Serving size	(2158.6g)

Amount per serving	% Daily Value*
Calories	3016.8

Total Fat 214.4g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 508.3mg	0%
Sodium 9427.9mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 32.5g	0%
Total Sugars 53.8g
Protein 131.3g	0%

Vitamin D 0IU	0%
Calcium 2523.8mg	0%
Iron 13.5mg	0%
Potassium 3738.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 17.3%

Carbs: 19.3%