Eggplant Sausage Casserole

• 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 350u0b0 for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

penne pasta, italian sausage, eggplant, onion, olive oil, garlic, tomatoes, tomato paste, salt, basil, paprika, ricotta cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/eggplant-sausage-casserole/ (may not work)