Giant Lumaconi with Ricotta, Eggplant and Tomato Cream is a delightful dish that is easy to make and yet packed with flavor. This recipe combines the exquisite taste of Italian pasta shells with a creamy, tangy filling of ricotta cheese and fresh , garnished with a homemade tomato sauce. The result is a hearty meal that can be enjoyed by both vegetarians and meat lovers alike. Here’s how to create this dish in no time.

Ingredients:
-1 pound of giant lumaconi pasta shells
-1 large eggplant, diced
-1 cup of ricotta cheese
-1/2 cup of grated Parmesan cheese
-1 tablespoon of olive oil
-1/2 teaspoon of salt
-1/4 teaspoon of black pepper
-1 can of crushed tomatoes
-1 teaspoon of garlic powder
-1 teaspoon of dried basil
-1 teaspoon of dried oregano

Directions:
1. Preheat the oven to 350 degrees F.
2. Cook the pasta shells according to the instructions on the package and set them aside.
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
4. Add diced eggplant to the skillet and season with salt and black pepper. Cook until the eggplant is brown and slightly crispy, about 10 minutes.
5. In a mixing bowl, combine the cooked eggplant with the ricotta cheese and Parmesan cheese. And then set it aside.
6. In the same skillet, add the can of crushed tomatoes, garlic powder, dried basil, and dried oregano. Cook the tomato sauce on low-medium heat, stirring occasionally, for about 10 minutes.
7. Take the cooked pasta shells and spoon the ricotta mixture into each shell using a teaspoon.
8. Place the stuffed pasta shells in an oven-safe dish.
9. Pour the tomato sauce over the pasta shells.
10. Bake the dish in an oven for 20-25 minutes.
11. Serve with a sprinkle of Parmesan cheese and chopped fresh parsley on top.

This recipe is a great option for a quick and delicious dinner. With only a few ingredients and a simple preparation process, it’s easy to create a wholesome, satisfying meal that is perfect for any weeknight. Plus, it’s a great way to get creative with your pasta dishes by using different types of noodles and shells.

The combination of the flavors in this recipe is simply perfect. The fresh eggplant adds a sweet and savory flavor that complements the tangy taste of the ricotta cheese. Meanwhile, the tomato sauce adds a wonderful richness that ties everything together. Additionally, the use of lumaconi pasta shells is a fun twist on typical pasta dishes and creates a unique texture that is both soft and chewy.

To make the recipe even healthier, you can substitute the traditional ricotta cheese with any low-fat cheese of your choice. You can also add more vegetables to the dish, such as zucchini or bell peppers, to get your daily dose of nutrients.

In conclusion, the recipe for Giant Lumaconi with Ricotta, Eggplant and Tomato Cream is an excellent option for a hearty and delicious meal that can be prepared and enjoyed in less than an hour. It’s easy to customize and can be adapted to various dietary requirements, making it a versatile and practical recipe for any occasion.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!