Baked Jumbo Shells with Eggplant and Ricotta

Method

1. 1

   Heat the oven to 220°C. Toss the eggplant with 40 ml of the oil and a pinch of salt and spread on a baking sheet. Roast for 22–26 minutes, turning once, until the cubes are soft and browned. Lower the oven to 190°C.Heat the oven to 425°F. Toss the eggplant with 2¾ tbsp (40 ml) of the oil and a pinch of salt and spread on a baking sheet. Roast for 22–26 minutes, turning once, until the cubes are soft and browned. Lower the oven to 375°F.

   Start 22 min timer
2. 2

   While the eggplant roasts, warm the remaining oil with the garlic in a wide skillet. Add the passata and a pinch of salt. Simmer for about 10 minutes, then remove the garlic and stir in the basil. The sauce should still be pourable.

   Start 10 min timer
3. 3

   Boil the shells in salted water until they can be opened gently, usually 3–4 minutes short of the packet time. Drain and lay them separately on a clean tray. Mix the warm eggplant with the ricotta and 40 g of the Parmigiano, crushing a few cubes with a fork. Season with salt and black pepper.Boil the shells in salted water until they can be opened gently, usually 3–4 minutes short of the packet time. Drain and lay them separately on a clean tray. Mix the warm eggplant with the ricotta and 1½ oz (40 g) of the Parmigiano, crushing a few cubes with a fork. Season with salt and black pepper.

   Start 3 min timer
4. 4

   Spread the tomato sauce in a baking dish large enough for the shells to fit in one layer. Spoon the ricotta mixture into about 24 shells and set them open side up on the sauce. Sprinkle with the remaining Parmigiano. Cover with foil and bake for 18 minutes, then uncover and bake for 8–10 minutes more, until bubbling and lightly browned. Rest for 5 minutes.

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