More Great Recipes: Casserole | Oven

Baked Cavatelli with Italian Sausage and Eggplant


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7666 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana