Eggplant Sausage Casserole Recipe

Name: Eggplant Sausage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 ounces) penne pasta; 2 pounds bulk Italian sausage; 1 medium eggplant, peeled and cubed; 1 large onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 can (28 ounces) diced tomatoes, undrained; 1 can (6 ounces) tomato paste; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon paprika; 1 carton (15 ounces) ricotta cheese; 4 cups shredded part-skim mozzarella cheese, divided

Servings: persons

1 package (16 ounces) penne pasta
2 pounds bulk Italian sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon paprika
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese, divided

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.
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 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.
4
Cover and bake at 350u00b0 for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (16 ounces) penne pasta, 2 pounds bulk Italian sausage, 1 medium eggplant, peeled and cubed, 1 large onion, chopped, and more.

Yes, Eggplant Sausage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Sausage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions