Sausage & Eggplant Stuffed Shells

Prepared a filling consisting of Italian sausage, chopped spinach, minced eggplants, minced onions, grated parmesan, and mascarpone cheese.

Made a tomato cream sauce. Stuffed the pasta shells with the filling and laid them down in a baking pan.

Cover with mozzarella and the cream sauce, then covered and baked at 350*F for 30 minutes, then uncovered and broiled for 5 minutes.

Mouth-cam shot.

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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