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olive oil garlic shallot sausage eggplant crimini mushroom salt black pepper white wine chicken stock fresh basil ROCOTTA shredded Provolone tomatoes grated romano Provolone
Viewed: 29 - Published at: 5 years agoIngredients
- 2 TBSP OLIVE OIL
- 1 TBSP CRUSHED GARLIC
- 1 TBSP FINELY CHOPPED SHALLOT
- 1 LB - NEW YORK STYLE SAUSAGE ( CAN USE SPICY TURKEY SAUSAGE)
- 1.5 CUPS CHOPPED EGGPLANT
- 1.5 CUPS DICED CRIMINI MUSHROOM
- 1/2 TSP SALT
- 1/2 TSP BLACK PEPPER
- 1/4 CUP WHITE WINE
- 1/4 CUP CHICKEN STOCK
- 2 TBSP CHOPPED FRESH BASIL
- 1/2 CUP ROCOTTA
- 1/4 CUP SHREDDED PROVOLONE
- 1 1/2 CUPS CRUSHED TOMATOES IN PUREE
- 8 OZ ZITI, AL DENTE
- 1/4 CUP GRATED ROMANO OR PARMESEAN
- 1/2 CUP SHREDDEDSMOKED PROVOLONE
Method
- Preheat Oven to 350
- In a preheated nonstick skillet over medium heat saute olive oil, garlic, shallots, and sausage for 2-3 minutes, or until lightly browned.
- Add salt, pepper, eggplant and mushrooms; saute for another 1-2 minutes
- Turn heat up to high, add wine and stir until evaporated. Add chicken stock and cook until slightly reduced. Return heat to medium and simmer for 1-2 minutes.
- Gently fold in basil, ricotta, mild provolone, and tomatoes. Simmer for 1-2 minutes.
- Fold in cooked pasta and Romano or Parmesean cheese.
- Transfer to casserole dish ( 9X13) and top with smoked provolone. Bake for 8-10 minutes, or until heated through. Let sit for 5 mins before serving.
