Pasta, Eggplant and Sausage Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Another great recipe from McCall's cooking school. I always make this for my mil. So many great flavors in one dish, YUM. Enjoy. Ingredients:
2 lbs sweet italian sausage |
2 tablespoons olive oil |
1 medium eggplant, about 1 1/2 lbs |
1 large spanish onion, chopped |
1 garlic clove, chopped |
2 teaspoons paprika |
28 ounces crushed tomatoes |
6 ounces tomato paste |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil |
salt |
1 lb penne pasta |
15 ounces ricotta cheese |
16 ounces mozzarella cheese, shredded |
Directions:
1. Using a sharp knife, cut sausage diagonally into 1 wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
2. While sausage browns, cut eggplant into 1/2 cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
3. Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
4. Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
5. Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.
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