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  • 1 lb. bulk Italian sausage
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 2 medium eggplants, peeled, cubed (3/4 inch)
  • 2 (8-oz.) cans tomato sauce
  • 1/2 cup water
  • 1/4 teaspoon black pepper
  • 8 oz. cavatelli (narrow shell pasta)
  • 2 tablespoons chopped fresh Italian parsley
  • 1 cup shredded mozzarella cheese


  • Heat oven to 400°F. Grease 2-quart casserole. Heat large skillet over medium-high heat until hot. Cook and stir sausage, breaking into pieces, until browned. Add onion, garlic and crushed red pepper; cook 1 minute. Add eggplant; cook 5 minutes, stirring occasionally. Stir in tomato sauce, water and black pepper; cook 10 minutes.
  • Meanwhile, cook cavatelli according to package directions. Drain; toss with sauce.
  • Place half of the mixture in casserole dish; top with half each of the parsley and cheese. Cover with remaining pasta mixture; sprinkle with remaining parsley and cheese. Cover with foil. (Casserole can be made to this point 4 hours ahead. Cover and refrigerate. Baking time may need to be increased 10 to 15 minutes.) Bake 15 to 20 minutes or until thoroughly heated.
  • 6 servings
  • PER SERVING: 530 calories, 24 g total fat (9 g saturated fat), 28.5 g protein, 51.5 g carbohydrate, 70 mg cholesterol, 1835 mg sodium, 8 g fiber

Categories: Casserole  Oven 
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