Pasta Eggplant And Sausage Casserole Food

EGGPLANT SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., 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., 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., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

SAUSAGE AND EGGPLANT ONE POT PASTA

Steps:

• Heat 1 Tablespoon of oil in a large, shallow pan over medium high heat. When the oil is hot but not smoking, add the sausage. Cook, breaking the sausage up with a spoon, until the sausage is browned and cooked though - 5-8 minutes. Using a slotted spoon, transfer the sausage to a plate.
• Add the garlic and red pepper flakes to the pan and cook 1-2 minutes, or until fragrant. Stir in the zucchini and eggplant. Cook 2-3 minutes, or until browned. Add the pasta and water. Bring to a boil, then reduce heat to medium and simmer 11-12 minutes, or until pasta is cooked al dente and most of the water is evaporated.
• Add the sausage, spinach, and parmesan. Stir until the spinach is wilted. Season to taste with salt and pepper. If desired, drizzle with 2-3 Tablespoons of olive oil.

SWEET SAUSAGE AND EGGPLANT PENNE

Steps:

• Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
• Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
• Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
• To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

TOMATO, EGGPLANT AND SAUSAGE PASTA

Steps:

• In a medium/large bowl add the cubed eggplant toss with 1/2 teaspoon salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
• In a large frying pan on low to medium heat, add the olive oil, the eggplant, chopped sausage, fresh tomatoes*, spices, and water, stir and continue to cook on low to medium heat, (stirring often, so the mixture does not burn) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried). Toss with 3 -4 cups cooked pasta and 1/2 a ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. Enjoy!

EGGPLANT PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
• In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
• In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
• Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
• Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

PASTA WITH SAUSAGE & EGGPLANT SAUCE

Steps:

• Toss the eggplant with the 2 teaspoons of salt and place in a colander.
• Let sit 20 minutes, then squeeze dry.
• Heat the olive oil in a heavy bottomed saucepan over medium heat and add the onion and sausage meat.
• Cook, using two forks to break up the meat as it cooks until it is no longer pink.
• Add the eggplant, and continue to cook until the eggplant has softened, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Add the tomatoes, paste, oregano, salt, pepper, and red pepper flakes if using and bring to a boil.
• Reduce the heat to a simmer, then cook for 20 minutes, stirring occasionally. (Add a small cup of water if sauce thickens too much).
• Stir in the parsley and basil.
• Taste, and adjust salt and pepper as needed.
• While the sauce is finishing cooking, cook the pasta in a large pot of lightly salted water until it is "al dente", following manufacturers instructions.
• Drain, and return the pasta to the pot.
• Add a large scoop or two of sauce to the pasta and toss to coat.
• Serve the pasta in individual bowls with an additional spoonful or two of sauce on top.
• Pass the grated cheese at the table, and enjoy!

PASTA WITH SAUSAGE, EGGPLANT AND BASIL

Steps:

• Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.

SAUSAGE AND EGGPLANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a cast iron skillet, heat olive oil over medium high heat until very hot. Add eggplant and salt and pepper to taste, and sear until golden brown on the outside and soft, almost creamy, on the inside. Remove from pan and set aside.
• In the same skillet, add sausage and cook until it starts to brown. Add onions, garlic, oregano, 1 teaspoon salt, pepper, and chili flake. Stir and let cook until the mixture is well browned, breaking up the sausage with a spatula. This should take about 5 to 7 minutes.
• Once the sausage has nice color, add 2 cups water, the reserved eggplant, and sprinkle with 2 teaspoons salt. Let cook about 3 minutes.
• Empty the contents of the skillet into a large mixing bowl and stir in rice. Allow to cool.
• Mix in eggs and transfer to a buttered baking dish. Top lightly with bread crumbs and bake for 30 minutes, or until golden brown.See all recipes and cooking videos from Chef Donald Link. Find more recipes and food photos on Delish! Top Bacon Recipes Cool Wedding Cakes 36 Brunch Recipes table.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site. Advertisement - Continue Reading Below Wanna save this recipe? Create an account and you'll be able to save and revisit your recipes, leave reviews, and more. It's free! 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SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

ITALIAN SAUSAGE CASSEROLE WITH EGGPLANT

Steps:

• Preheat over to 400 degrees.
• In a large skillet over medium high heat, cook the sausage and onions until browned. Add the diced eggplant and continue to cook until eggplant is soft, tender and has picked up some golden brown color. Add the chopped garlic and cook for another 2 minutes. Deglaze the pan with the stock and using a spoon scrape up any brown bits that are on the bottom of the pan. Add the next six ingredients to the meat and eggplant mixture and simmer for 5 more minutes. Taste the filling and adjust salt and pepper as needed. Pour the meat mixture into a greased casserole dish and set aside.
• In a medium mixing bowl combine all the ingredients for the ricotta topping, mixing well to combine.. Drop the ricotta mixture buy the tablespoon full all over the top of the meat and eggplant mixture. Lay sliced mozzarella over the top of the meat mixture or if using shredded cheese, sprinkle mozzarella evenly over the meat mixture.
• Bake at 400 degrees for 15-20 minutes of until bubbly and cheese is melted! Serve with a tossed salad and enjoy!

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate as they cook, and set aside.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
• Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat.
• Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat.
• Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta, then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce, then top with the grated mozzarella and Parmesan.
• Bake for 1 hour, or until puffed and golden brown on top.

EGGPLANT PASTA CASSEROLE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Place the eggplant, olive oil, 1 teaspoon salt, and black pepper in the prepared sheet pan. Roast for 20 minutes, then flip halfway through, add the onions, garlic, crushed red pepper and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
• Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ cups pasta cooking water, then drain and rinse pasta under cold water.
• Transfer the pasta to a 9x13 baking dish. Add marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
• When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 cup mozzarella and 1 cup basil. Top with remaining 2 cups mozzarella.
• Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with more grated parmesan and torn fresh basil to serve.

PENNE WITH SAUSAGE & EGGPLANT BOLOGNESE

Steps:

• Position rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.
• Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.
• Cook sausage in a large ovenproof skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.
• Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.
• Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.

SLOW COOKER EGGPLANT PASTA WITH SAUSAGE

Steps:

• In a heavy bottom skillet, cook the ground sausage in about 2 T. of olive oil and set it aside.
• Using the same pan, saute the onion, garlic and fennel seeds until the seeds pop and start to crisp.
• Meanwhile, peel an eggplant with a vegetable peeler. Discard the peels and chop up two cups of the eggplant fruit into small cubes.
• Add the sausage, onion mixture and eggplant to your slow cooker.
• Next, chop up and add the fresh parsley, fresh basil and add the dried oregano and salt
• To the slow cooker, add the can of fire roasted tomatoes, tomato paste, dry white wine and water.
• Stir well and set your slow cooker for LOW at 3.5 hours or HIGH for 7 hours.
• When ready to serve, cook 10 oz. of your favorite pasta pasta in salted water and stir the pasta into the sauce.
• Stir in heavy cream and/or top with fresh parmesan (optional)

PASTA, EGGPLANT AND SAUSAGE CASSEROLE

Steps:

• Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
• While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
• Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
• Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
• Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.

PASTA WITH ROASTED EGGPLANT & TOMATO SAUCE

Steps:

• Heat an outdoor grill to medium high heat. Grill the sausage links until cooked through and lightly charred. Remove from the heat and when cool enough to handle slice them into thin rounds. Set aside. Preheat the oven to 400F. In a large bowl combine the eggplant, tomatoes, garlic, 3 tablespoons olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 30-40 minutes. Toss the veggies halfway through cooking. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain pasta reserving a cup or so of the cooking water. Transfer the roasted vegetables to a food processor or blender. Add the basil leaves, vinegar, and additional 3 tablespoons olive oil. Blend until smooth. Return the pasta to the cooking pot, along with the sausage and pour the sauce over it and a splash (about 1/3 cup) of the reserved pasta water tossing so that the pasta is evenly coated. Heat over medium-high for 1 to 2 minutes. Add more pasta cooking water, a little at a time as needed to thin the sauce. Divide between bowls and top with freshly grated Parmesan cheese and thinly sliced basil leaves.