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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 Shredded mozzarella cheese;
- 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-in.
baking dish. Spread with ricotta cheese. Top with half
of the cheese and remaining sausage mixture.

Cover and bake @ 350ºF/175ºC for 40 minutes.

Uncover; sprinkle with remaining cheese. Bake 5 minutes
longer or until cheese is melted. Let stand for 10
minutes before serving.

Carol Mieske, Red Bluff, California

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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