Eggplant and Sausage Pasta Bake
A hearty and flavorful baked pasta dish featuring Italian sausage, tender eggplant, and a rich tomato sauce, all topped with melted cheese.
Equipment
- oven
- large pot
- oven-safe skillet or Dutch oven
- spoon
- knife
- cutting board
- measuring spoons
- strainer
Ingredients
Main Ingredients
- 6 cups eggplant diced into 1/2-inch cubes
- 1 pound bulk Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can crushed tomatoes 28-ounce
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil leaves chopped
- 8 ounces mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 pound penne pasta
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, using a spoon to break it apart, until it is browned and cooked through.
- Add the diced onion and eggplant to the skillet with the sausage. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the eggplant is tender.
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, then add the salt, black pepper, and red pepper flakes. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes for the flavors to meld. Stir in the chopped basil.
- While the sauce simmers, cook the penne in the boiling water for 2 minutes less than the package instructions indicate for al dente. Drain the pasta well.
- Stir the drained pasta into the sauce in the skillet until everything is evenly combined. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned in spots. Let the pasta rest for 5 minutes before serving to allow it to set.
Notes
Let the pasta rest for 5 minutes before serving to allow it to set. Use a good quality mozzarella for the best melt.