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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