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Stuffed Pasta Shells

Large pasta shells stuffed with eggplant, mozzarella and parmesan, topped with a fresh tomato sauce and baked.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 4
Author: An Italian in my kitchen


  • 24 large pasta shells
  • 2 large round eggplants washed and cubed, remove seeds if seedy, approximately 3 cups cubed
  • 6 tablespoons olive oil divided
  • 3/4 teaspoon salt divided
  • 1/4 cup parmesan cheese
  • 1 pound fresh ripe tomatoes chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • pinch of hot pepper flakes if desired
  • 4-5 fresh basil leaves chopped
  • 1 cup fresh mozzarella diced


  • 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.
  • 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.
  • 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.
  • 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!