Pasta, Eggplant and Sausage Casserole

• sweet Italian sausage↗2 lbs
• olive oil↗2 tablespoons
• medium eggplant↗1

  about 1 1/2 lbs

• large Spanish onion↗1

  chopped

• garlic clove↗1

  chopped

• paprika↗2 teaspoons
• crushed tomatoes↗28 ounces
• tomato paste↗6 ounces
• chopped fresh basil leaves or 1 teaspoon dried basil1 tablespoon
• salt↗
• penne pasta↗1 lb
• ricotta cheese↗15 ounces
• mozzarella cheese↗16 ounces

  shredded

Step-by-step instructions

1. 1

   Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.

2. 2

   While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.

3. 3

   Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.

4. 4

   Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.

5. 5

   Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.