Amy Lavender Harris

Eggplant Stuffed Conchiglie with Zucchini and Spinach

Servings	Prep Time
8	40minutes

Cook Time

25 to 40minutes

Servings	Prep Time
8	40minutes

Cook Time

25 to 40minutes

Ingredients

28ounces diced or crushed tomatoes(one large can)
1/4cup chopped fresh basil
4-6cloves garlic, crushed
3tablespoons extra virgin olive oil
1/2teaspoon kosher salt
1/2teaspoon red pepper flakes
1-3tablespoons extra virgin olive oil
3-4cloves diced or crushed tomatoes
1-2tablespoons fresh thyme or lemon thyme(I am very fond of lemon thyme)
1250 gram package conchiglie (large pasta shells)
2-3cups eggplant, chopped into 1/2 inch pieces(no need to peel eggplant)
2-3cups zucchini, chopped into 1/2 inch pieces(no need to peel)
1-2cups cremini mushrooms(any mild, nutty mushroom will work)
1 onion, diced(sweet onions are great)
2-4cups fresh spinach leaves, torn
2-3cups mozzarella cheese, shredded(cheddar could work, too, and good Parmesan if desired)
1cup table (heavy) cream(milk could work, too)
to taste herbs such as tarragon, thyme, lemon thyme, basil
to taste salt and pepper
1jar sundried tomato pesto sauce(commercial pesto sauce is fine)

Instructions

In a medium-sized mixing bowl, stir together canned diced tomatoes (crushed tomatoes work well, too), fresh basil (and/or other fresh or dried herbs, such as tarragon), 2 to 3 cloves of crushed garlic, olive oil, salt, and red pepper flakes. Set aside.
In a small dish, mix together olive oil, 2 to 3 cloves of crushed garlic, and thyme or lemon thyme. Set aside.
In a large pot filled with water, boil conchiglie until cooked al dente, about eight minutes. Drain and set aside to cool.
Chop eggplant, zucchini, mushrooms, and onion. Saute together in olive oil in a large skillet at medium heat until softened and cooked, about ten minutes. Open up a space in the middle of the skillet, and pour in olive oil infused with garlic and (lemon) thyme. Heat mixture until garlic is softened and oil is aromatic, about one minute. Stir together vegetables with garlic mixture. Stir in pesto sauce. Stir in spinach until wilted. Add salt and pepper to taste. Remove from heat.
Into a large, shallow baking dish (a lasagna pan works well), pour 1 to 2 cups of tomato sauce. Pour in 1 cup of table cream or milk and stir together with the tomato sauce.
With a spoon, fill each conchiglio (jumbo pasta shell) with some of the eggplant vegetable mixture and set in a single layer into the baking dish, open side up. A full package of conchiglie (jumbo shells) filled with the vegetable mixture should approximately fill a typical lasagna dish. Dot shells with remaining tomato sauce, and top with shredded mozzarella (and/or cheddar and/or Parmesan cheese). Add salt and pepper to taste. Top with additional herbs (fresh basil, lemon thyme, tarragon) if desired. Bake in oven at 400 degrees until cheese is melted and dish is bubbling, 25 to 40 minutes. Cool and serve.