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.

No additional tips available.

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

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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.

Eggplant Sausage Casserole

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