Staying home on Friday night (no complaint here, so tired by the end of the week, I prefer to stay home on Shabbat night until the time changes) I am always looking for a quick, easy, one dish Shabbat dinner that is still nice. On top of this, I LOVE pasta! All this gluten-free stuff is does not come close to the real thing for me. I try to stay out of pasta, but sometimes it’s just calls my name.
A while ago I bought jumbo shells, and today, I decided it’s time for them to be used. As usual, I decided to improvise, and this is what I did:
About 1/3 of a package of jumbo shells
About 3 tbsp of ricotta cheese
1 small pack of mushrooms
2 small Italian eggplants
2 tbsp of tomato paste
a few fresh leaves of basil (mine is growing on my windowsill)
1 clove of garlic
A drop of Balsamic vinegar
spices to taste (I used salt, freshly ground black pepper, turmeric, a bit of Italian seasoning)
About 1 tbsp of shredded cheese (I used Monterrey Jack, but I believe a mix of Mozzarella and Parmesan would be better)
I cooked the pasta just so it became soft to work with.
Meanwhile, I fried the onion and mushrooms and added some of them
to the ricotta cheese.
Then, I fried eggplants sliced into rounds
In the oven-proof pan for the final dish, I mixed the tomato paste with a 3-4 tbsp of hot water, garlic and vinegar with spices.
Into this dish I put a layer of mushrooms and fried eggplants.
Then I stuffed my pasta with the ricotta and mushroom mix, and layered the shells on top of the eggplant.
Finally, I added the leftover eggplant, whatever didn’t fit into the first layer, and sprinkled some cheese on top.
So, now, all I need to do is to stick this in the oven 20 minutes before the start of Shabbat, and – hopefully – it will be delicious.
So, I am also hoping that right after I take it out, and before the candle-lighting, I will remember to take a picture of the final dish, and later on update this post with a picture.