Eggplant Sausage Casserole

By á-49759

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

Preparation

Step 1

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.