Rigatoni With Sausage and Eggplant |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A nice, rich casserole full of great flavors. Ingredients:
1 lb rigatoni pasta |
6 links italian sausage (regular, hot or a mix) |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, chopped fine |
1 large eggplant, cut into 1-inch pieces |
2 cups shredded mozzarella cheese |
1 teaspoon black pepper |
1 teaspoon dried oregano |
1 quart marinara sauce |
1/2 cup parmesan cheese |
Directions:
1. Bring a pot of water to a boil and cook pasta only 6-7 minutes. It will be firm (and will soften when it's baked). While waiting for water to boil, chop the sausages (into big pieces) and the onion and garlic. Cook together in olive oil in a skillet until done. Put sausages, onion and garlic in a large casserole dish. In the same oil fry eggplant pieces. Cook until all sides are browned and then add to casserole. Add more oil if necessary Add the cooked rigatoni and 1/2 cup of the pasta water to the casserole. to casserole and add 1 cup of mozzarella. Grind in some black pepper and the oregano. Pour in pasta sauce. Stir until all ingredients are combined. Sprinkle remaining cup mozzarella and Parmesan over pasta. Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 30 minutes. Uncover for the last 15 minutes to allow cheeses to brown.
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