Baked Pasta with Aidells Sausage and Ricotta

Summary

Yield
Servings
Prep time1 hour
Meal-CourseDinner
CuisineItalian
Characteristics
Holiday/Celebrations
Preparation Method
Standard Key Words

Description

Rich and satisfying, this creamy, tomato-y pasta dish tastes like it took way more time to prepare than it did.

Ingredients

1 small eggplant, sliced into rounds
2Tcourse salt
1lbpasta (we like penne or rigatoni)
3Tolive oil
1 package Aidells Sun-Dried Tomato Sausage, chopped
2cspinach, coarsely chopped
1lbfresh tomatoes, coarsely chopped
1lbricotta cheese
  Salt and freshly ground black pepper
1/4cParmesan, freshly grated

Instructions

Preheat oven to 350°.

Line a baking sheet with a double layer of paper towels and sprinkle with 1 tablespoon of the coarse salt. Lay the eggplant slices in a single layer on the towels. Sprinkle the top of the eggplant with the remaining coarse salt. Let the eggplant stand for 30 minutes, discard the paper towels and brush off the salt. Brush the eggplant with 2 tablespoons of the olive oil, place back on the baking sheet and roast for 15-20 minutes until moist and beginning to brown. Remove from oven, cool and cut into cubes.

Meanwhile, cook the pasta in a large pot of well salted boiling water until al dente. In a large skillet, sauté the sausage over medium-high heat in the remaining tablespoon of oil for 4-5 minutes. Add the spinach and cook until wilted (about 30 seconds). In a large mixing bowl combine the sausage, spinach, tomatoes, eggplant and ricotta. Mix the pasta with other ingredients in the bowl. Season to taste with salt and pepper. Place in a shallow baking dish, sprinkle the top with Parmesan and bake for 20 minutes until bubbling.

Pasta Bake
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