• 12servings
  • 90minutes
  • 606calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) penne pasta

  2. 2 pounds Johnsonville® Ground Sausage

  3. 1 medium eggplant, peeled and cubed

  4. 1 large onion, chopped

  5. 2 tablespoons olive oil

  6. 2 garlic cloves, minced

  7. 1 can (28 ounces) diced tomatoes, undrained

  8. 1 can (6 ounces) tomato paste

  9. 1 teaspoon salt

  10. 1 teaspoon dried basil

  11. 1 teaspoon paprika

  12. 1 carton (15 ounces) ricotta cheese

  13. 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Instructions Jump to Ingredients ↑

  1. Eggplant Sausage Casserole Recipe photo by Taste of Home Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.

  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.

  3. Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.

  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. Yield: 12 servings.


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