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INGREDIENTS:
• 1/2 lb. Italian sausage, mild or hot
• 1 medium roasted round eggplant*
• 1 head roasted garlic*
• 3 large roasted red bell peppers* Ones in jars are OK
• 2 tsp. salt
• 2 tsp. ground black pepper
• 1/2 lb. ricotta cheese

PREPARATION:
•In a fry pan or in the microwave, cook the Italian sausage to remove the fat. Let the sausage cool and combine the above ingredients [except ricotta] in a food processor, and process to a coarse chop. Fold in the ricotta cheese and refrigerate.

PASTA:
•In hot boiling water to which a teaspoon of salt has been added, place 12 ounces of giant pasta shells and cook until al dente. Drain and rinse in cold water. Set aside.

SAUCE:
INGREDIENTS:
• 8 pear or Roma tomatoes, blanched, peeled and seeded.
• 2 Tbls. olive oil
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 clove crushed garlic
• 1 tsp. salt

• 1 tsp. pepper
• 1/2 cup white wine

DIRECTIONS:
•Dice the tomatoes and add all the ingredients to a saucepan and simmer for 35 minutes.

ASSEMBLY:
•With a spoon, or better yet a pastry bag, fill the shells quite full with the filling. Place the shells in teflon coated baking dish or pan. Pour the sauce over the shells, making sure to cover them. Grate about 1/2 cup of Parmesan cheese over the top and bake in a 325 degree oven for about 20 minutes and serve.

*SEE VEGETABLES

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