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Mostaccioli with Sausage and Eggplant

Source of Recipe


The Seattle Times






List of Ingredients



• 1 lb. mostaccioli or other medium tube-shaped pasta
  
• 3 Tbsp olive oil, divided
  
• 2-1/4 lbs. hot Italian sausage links, cut into 1-inch pieces
  
• 1 eggplant (about 1-1/2 lbs.), peeled and cut into 1/2-inch cubes
  
• 1 red onion, chopped
  
• 2 large cloves garlic, minced
  
• 1 tsp paprika
  
• 1 (28-ounce) can peeled tomatoes, undrained
  
• 1 (6-ounce) can tomato paste
  
• 1 Tbsp balsamic vinegar
  
• 1 tsp basil
  
• 1 tsp thyme
  
• 1/2 tsp salt
  
• 1 (15-ounce) container ricotta cheese
  
• 4 cups shredded mozzarella cheese
  






Instructions



1. Cook mostaccioli or other pasta in rapidly boiling salted water for 10 minutes. Drain. Place in a large bowl and toss with 1 tablespoon olive oil. Stir gently a few times as pasta cools to prevent pieces from sticking together.
   
   
2. In a large saucepan, cook sausage over medium heat. Drain, discarding fat and reserving sausage. Add remaining 2 tablespoons olive oil to the pan with eggplant, onion and garlic. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Stir in paprika and cook 1 minute.
   
   
3. Stir in tomatoes with their juice. With a wooden spoon, break up tomatoes into pieces. Add tomato paste, vinegar, basil, thyme and salt. Bring to a boil, then reduce heat and simmer until slightly thickened, about 30 minutes, stirring occasionally.
   
   
4. Add pasta to sauce and mix well. Remove from heat. In a 9x13-inch baking dish, layer 1/2 pasta mixture, sausage, ricotta and mozzarella. Repeat layers.
   
   
5. Bake, uncovered, in a preheated 350-degree oven for 40 minutes. Let stand 5 minutes before serving. (Note: To reheat casserole, cover with aluminum foil and bake in a preheated 350-degree oven for 30 minutes.)
   
   Makes 12 servings.