Baked Ziti

• 2 TBSP OLIVE OIL
• 1 TBSP CRUSHED GARLIC
• 1 TBSP FINELY CHOPPED SHALLOT
• 1 LB - NEW YORK STYLE SAUSAGE ( CAN USE SPICY TURKEY SAUSAGE)
• 1.5 CUPS CHOPPED EGGPLANT
• 1.5 CUPS DICED CRIMINI MUSHROOM
• 1/2 TSP SALT
• 1/2 TSP BLACK PEPPER
• 1/4 CUP WHITE WINE
• 1/4 CUP CHICKEN STOCK
• 2 TBSP CHOPPED FRESH BASIL
• 1/2 CUP ROCOTTA
• 1/4 CUP SHREDDED PROVOLONE
• 1 1/2 CUPS CRUSHED TOMATOES IN PUREE
• 8 OZ ZITI, AL DENTE
• 1/4 CUP GRATED ROMANO OR PARMESEAN
• 1/2 CUP SHREDDEDSMOKED PROVOLONE

1. Preheat Oven to 350
2. In a preheated nonstick skillet over medium heat saute olive oil, garlic, shallots, and sausage for 2-3 minutes, or until lightly browned.
3. Add salt, pepper, eggplant and mushrooms; saute for another 1-2 minutes
4. Turn heat up to high, add wine and stir until evaporated. Add chicken stock and cook until slightly reduced. Return heat to medium and simmer for 1-2 minutes.
5. Gently fold in basil, ricotta, mild provolone, and tomatoes. Simmer for 1-2 minutes.
6. Fold in cooked pasta and Romano or Parmesean cheese.
7. Transfer to casserole dish ( 9X13) and top with smoked provolone. Bake for 8-10 minutes, or until heated through. Let sit for 5 mins before serving.

olive oil, garlic, shallot, sausage, eggplant, crimini mushroom, salt, black pepper, white wine, chicken stock, fresh basil, rocotta, shredded provolone, tomatoes, grated romano, provolone

Taken from www.epicurious.com/recipes/member/views/baked-ziti-52788891 (may not work)