Hello everyone! I would like to introduce myself, I am Rosemary from An Italian in my Kitchen, the new Food contributor to Kim’s amazing blog.   I am also a Canadian who married an Italian. I left everything to move to Rome Italy and after 20+ years I guess you could say I am finally feeling at home.  I hope that you enjoy my recipes and decide to give them a try.  

The first recipe I am going to share is a delicious pasta dish, Stuffed Pasta Shells.  An easy, light dish made with a couple of summer fresh vegetables and two cheeses.  Buon Appetito!

 stuffed pasta shells

stuffed pasta shells


Stuffed Pasta Shells
Serves 4
Large pasta shells stuffed with eggplant, mozzarella and parmesan, topped with a fresh tomato sauce and baked.
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
1651 calories
276 g
28 g
35 g
58 g
9 g
790 g
799 g
19 g
0 g
23 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1651
Calories from Fat 305
% Daily Value *
Total Fat 35g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 28mg
Sodium 799mg
Total Carbohydrates 276g
Dietary Fiber 22g
Sugars 19g
Protein 58g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 24 large pasta shells
  2. 2 large round eggplants (washed and cubed, remove seeds if seedy, approximately 3 cups cubed)
  3. 6 tablespoons olive oil (divided)
  4. 3/4 teaspoon salt (divided)
  5. 1/4 cup parmesan cheese
  6. 1 pound fresh ripe tomatoes (chopped)
  7. 1 teaspoon basil
  8. 1 teaspoon oregano
  9. pinch of hot pepper flakes if desired
  10. 4-5 fresh basil leaves chopped
  11. 1 cup fresh mozzarella diced
  1. In a large pot of boiling salted water, cook the large pasta shells to al dente, then drain and rinse with cold water, drain well again. Set aside.
  2. While pasta is cooking, in a medium-sized frying pan add 3 tablespoons of olive oil, diced eggplant and 1/2 teaspoon of salt. Cook on medium heat, stirring occasionally till golden. Remove to a medium-sized bowl and toss with parmesan. Set aside.
  3. While the above are cooking, in another medium-sized frying pan add 2 tablespoons of olive oil, diced tomatoes, garlic, basil, oregano, 1/4 teaspoon salt and hot pepper flakes if desired. Cook on medium heat, after 10 minutes squish with a fork and continue to cook until thickened.
  4. In a medium baking dish, drizzle lightly with olive oil, fill the shells with a teaspoon or 2 of the eggplant mixture, top with 2 or 3 cubes of mozzarella, place in baking dish, then finish by covering with the tomato sauce,drizzle with 1 tablespoon of olive oil and sprinkle with 2 or 3 tablespoons of grated parmesan cheese. Bake in a 375 degree oven for approximately 15-20 minutes (till cheese melts). Serve immediately, top with freshly chopped basil leaves. Enjoy!
Inspiration Made Simple https://www.inspirationmadesimple.com/
Stuffed Pasta Shells Family Meal Idea

Stuffed Pasta Shells - A Delicious Family Meal Idea

 Below are a couple of other pasta recipes that I like to make and that you might want to check out.

Crepe cannelloni

crepe cannelloni

 Pasta all’amatriciana

pasta all'amatriciana