Lumaconi with Eggplants and Mussels: A Delicious Italian Dish

If you’re looking for a delicious and hearty Italian dish that’s easy to make and packed with flavor, look no further than lumaconi with eggplants and mussels. This mouth-watering pasta dish features large shell-shaped pasta shells (called lumaconi in Italian) stuffed with a delicious mixture of ricotta cheese and sautéed eggplants, and served with a flavorful tomato sauce and tender mussels on top. Here’s how to make it at home.

Ingredients:

– 1 lb lumaconi pasta
– 2 medium eggplants, peeled and diced
– 1 cup ricotta cheese
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 lb mussels, cleaned and debearded
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F.

2. Cook the lumaconi pasta in a large pot of boiling salted water according to the package instructions, until al dente. Drain and set aside.

3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.

4. Add the diced eggplants to the skillet and cook until they are browned and tender, about 10 minutes.

5. In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper, then add the cooked eggplants and mix well.

6. Stuff each lumaconi shell with the ricotta and eggplant mixture. Arrange the stuffed shells in a large baking dish.

7. In the same skillet used for the eggplants, add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, until the sauce is thickened and flavorful.

8. Pour the tomato sauce over the stuffed lumaconi shells. Arrange the cleaned and debearded mussels on top of the sauce.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes, until the mussels have opened and the pasta is cooked through.

10. Remove from the oven, discard any mussels that did not open, and sprinkle the chopped parsley over the top.

Serve the lumaconi with eggplants and mussels hot, with crusty bread on the side to soak up the delicious tomato sauce. This dish is a feast for the senses, with the rich flavors of the eggplants and creamy ricotta contrasting perfectly with the briny mussels and tangy tomato sauce. It’s a great option for a special occasion dinner or a comforting family meal, and it’s sure to become a favorite in your household. Buon appetito!

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