Eggplant Sausage Casserole
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
YIELD: 12 servings.
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
Ingredients
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1 package (16 ounces) penne pasta
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2 pounds bulk Italian sausage
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1 medium eggplant, peeled and cubed
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1 large onion, chopped
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 can (28 ounces) diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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1 teaspoon salt
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1 teaspoon dried basil
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1 teaspoon paprika
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1 carton (15 ounces) ricotta cheese
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4 cups shredded part-skim mozzarella cheese, divided
Directions
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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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 serving: 606 calories, 36g fat (15g saturated fat), 94mg cholesterol, 1066mg sodium, 41g carbohydrate (11g sugars, 4g fiber), 31g protein.
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