MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eggplant Sausage Casserole
Categories: Pasta, Pork, Vegetables, Herbs, Cheese
Yield: 12 Servings
16 oz Penne pasta
2 lb Italian sausage
1 md Eggplant; peeled, diced
1 lg Onion; chopped
2 tb Olive oil
2 cl Garlic; minced
28 oz Can diced tomatoes;
- undrained
6 oz Can tomato paste
1 ts Salt
1 ts Dried basil
1 ts Paprika
15 oz Tub ricotta cheese
4 c Mozzarella cheese; shredded,
- divided
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" baking dish.
Spread with ricotta cheese. Top with half of the cheese and
remaining sausage mixture.
Cover and bake @ 350 F/175 C for 40 minutes.
Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or
until cheese is melted. Let stand for 10 minutes before serving.
Recipe by Carol Mieske, Red Bluff, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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