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Categories:
rigatoni pasta Italian sausage olive oil onion garlic eggplant Mozzarella cheese black pepper oregano marinara sauce Parmesan cheese
Viewed: 53 - Published at: 7 years agoIngredients
- 1 lb rigatoni pasta
- 6 links Italian sausage (regular, hot or a mix)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped fine
- 1 large eggplant, cut into 1-inch pieces
- 2 cups shredded mozzarella cheese
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 quart marinara sauce
- 12 cup parmesan cheese
Method
- Bring a pot of water to a boil and cook pasta only 6-7 minutes.
- It will be firm (and will soften when it's baked).
- While waiting for water to boil, chop the sausages (into big pieces) and the onion and garlic.
- Cook together in olive oil in a skillet until done.
- Put sausages, onion and garlic in a large casserole dish.
- In the same oil fry eggplant pieces.
- Cook until all sides are browned and then add to casserole.
- Add more oil if necessary Add the cooked rigatoni and 1/2 cup of the pasta water to the casserole.
- to casserole and add 1 cup of mozzarella.
- Grind in some black pepper and the oregano.
- Pour in pasta sauce.
- Stir until all ingredients are combined.
- Sprinkle remaining cup mozzarella and Parmesan over pasta.
- Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 30 minutes.
- Uncover for the last 15 minutes to allow cheeses to brown.
