Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce

Name: Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons olive oil; 3/4 lb sweet Italian sausage, casings removed; 2 cups chopped onions; 1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed); 1 1/2 teaspoons salt; 3/4 teaspoon crushed red pepper flakes; 2 tablespoons minced garlic; 1/2 cup ricotta cheese or 1/2 cup mascarpone cheese; 12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped); 1 cup freshly grated parmesan cheese; 1/4 teaspoon sugar; 0.5 (12 ounce) package jumbo pasta shells (about 18 shells); 2 cups italian crushed tomatoes; 3 cups heavy cream; 1/4 cup finely chopped fresh basil leaf; 4 ounces coarsely grated Fontina cheese