Ingredients
1 package (16 ounces) penne pasta2 pounds bulk Italian sausage1 medium eggplant, peeled and cubed1 large onion, chopped2 tablespoons olive oil2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1 teaspoon salt1 teaspoon dried basil1 teaspoon paprika1 carton (15 ounces) ricotta cheese4 cups shredded part-skim mozzarella cheese, divided
Preparation
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-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.
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.
