Eggplant Sausage Casserole

 

Eggplant Sausage Casserole

INGREDIENTS

1 package (1 pound) penne or medium tube pasta

2 pounds bulk Italian Sausage

1 medium eggplant, peeled and cubed

1 large onion, chopped

2 garlic cloves, minced

2 Tbs. olive oil

1 can (28 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 tsp. salt

1 tsp. dried basil

1 tsp. paprika

1 carton (15 ounces) ricotta cheese

4 cups (16 ounces) shredded mozzarella cheese, divided

INSTRUCTIONS

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, sauté the eggplant, onion and garlic in oil.  Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 5-10 minutes.  Remove from heat.  Drain pasta; stir into the eggplant mixture.  Add sausage.  Spread half of the sausage mixture in a greased 13 x 9 x12 inch baking dish.  Spread with ricotta cheese.  Top with half of the mozzarella cheese and remaining sausage mixture.  Cover and bake at 350 degrees F for 40 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes longer of until cheese is melted.  Let stand for 10 minutes before serving.