Eggplant Walnut Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that can be stuffed with various fillings.

Eggplant: A versatile vegetable that becomes tender and flavorful when cooked.

Walnuts: Adds a crunchy texture and nutty flavor to the filling.

Garlic: Provides a pungent, aromatic flavor to the dish.

Marinara sauce: A tomato-based sauce that ties all the flavors together.

Olive oil: Used for sautéing the eggplant and adding richness to the dish.

Salt: Enhances the overall flavor of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Nutritional yeast: An optional ingredient that adds a cheesy, nutty flavor.

When cooking the eggplant, make sure to dice it into uniform pieces to ensure even cooking. Additionally, salting the eggplant and letting it sit for about 30 minutes before cooking can help draw out excess moisture and reduce any potential bitterness. This step can enhance the overall texture and flavor of the stuffed shells.

• Jumbo pasta shells - Substitute with large zucchini slices: Thinly sliced zucchini can be rolled up and stuffed, providing a gluten-free and low-carb alternative.

• Diced eggplant - Substitute with diced mushrooms: Mushrooms have a similar texture and umami flavor, making them a great substitute for eggplant.

• Chopped walnuts - Substitute with chopped sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, and are a good option for those with nut allergies.

• Minced garlic - Substitute with minced shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

• Marinara sauce - Substitute with roasted red pepper sauce: Roasted red pepper sauce offers a different but equally delicious flavor profile, adding a smoky and sweet taste.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor while also providing the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• Nutritional yeast - Substitute with ground flaxseed: Ground flaxseed can add a nutty flavor and extra nutrients, though it won't provide the cheesy flavor of nutritional yeast.

• Allow the stuffed shells to cool completely before storing. This helps to prevent condensation, which can make the pasta soggy.

• Transfer the cooled stuffed shells to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. The eggplant and walnut mixture will maintain its flavor and texture during this period.

• For longer storage, consider freezing the stuffed shells. Place the cooled stuffed shells on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze for 1-2 hours until they are firm.

• Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Label with the date and contents to keep track of freshness. They can be stored in the freezer for up to 2-3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). If reheating from frozen, there's no need to thaw. Simply place the stuffed shells in a baking dish, cover with marinara sauce, and bake for 30-35 minutes until heated through and bubbly.

• If reheating from the refrigerator, reduce the baking time to 20-25 minutes. Cover the dish with aluminum foil for the first half of the baking time to prevent the pasta from drying out.

• For a quicker reheating option, you can use the microwave. Place a portion of the stuffed shells in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 3-5 minutes, checking and stirring halfway through.

• Always ensure the stuffed shells are heated thoroughly before serving. The internal temperature should reach at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover eggplant walnut stuffed shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until heated through and bubbly.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a splash of marinara sauce or a bit of water to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Check and stir if necessary, then continue microwaving in 1-minute intervals until heated through.

• Stovetop Method:

  1. Place the stuffed shells in a large skillet or saucepan.
  2. Add a bit of marinara sauce or vegetable broth to the pan.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Cook for about 10-15 minutes, stirring occasionally, until the shells are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Air fry for 8-10 minutes, checking halfway through to ensure they are heating evenly.
  4. If they start to dry out, you can add a small amount of marinara sauce on top before finishing the reheating process.

• Saucepan: Used for cooking the diced eggplant, garlic, and walnuts mixture.

• Baking dish: Holds the stuffed pasta shells and marinara sauce for baking.

• Oven: Preheated to 375°F (190°C) for baking the stuffed shells.

• Large pot: Used for boiling the jumbo pasta shells.

• Colander: Drains the cooked pasta shells.

• Wooden spoon: Stirring the eggplant mixture and combining ingredients.

• Measuring cups: Measures the walnuts and marinara sauce.

• Measuring spoons: Measures the olive oil, salt, black pepper, and nutritional yeast.

• Chef's knife: Dices the eggplant and chops the walnuts.

• Cutting board: Provides a surface for dicing and chopping ingredients.

• Garlic press: Minces the garlic cloves.

• Mixing bowl: Holds the cooked eggplant mixture before stuffing the shells.

• Tongs: Helps in handling and filling the pasta shells.

• Oven mitts: Protects hands when handling hot baking dishes.

Prepare the filling ahead: Cook the eggplant and walnut mixture a day before. Store it in the fridge to save time on the day of cooking.

Use pre-made marinara: Opt for a high-quality store-bought marinara sauce to cut down on preparation time.

Cook pasta in advance: Boil the jumbo pasta shells earlier in the day and store them in an airtight container to streamline the process.

Chop efficiently: Use a food processor to quickly chop the walnuts and diced eggplant, saving valuable minutes.