Pasta, Eggplant And Sausage Casserole

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.