Eggplant Sausage Casserole

Eggplant Sausage Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (16 ounces) penne pasta

  • 2

    pounds mild Italian sausage

  • 1

    meddium eggplant, peeled and cubed

  • 1

    large onion, chopped

  • 2

    tablespoons olive oil

  • 2

    garlic cloves, minced

  • 1

    can (28 ounces) diced tomatoes, undrained

  • 1

    can (6 ounces) tomato paste

  • 1

    teaspoon salt

  • 1

    teaspoon dried basil

  • 1

    teaspoon paprika

  • 1

    carton (15 ounces) ricotta cheese

  • 4

    cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside. In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage. Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.


Nutrition

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