Pasta Eggplant and Sausage Casserole
Savor the comforting flavors of this hearty Pasta Eggplant and Sausage Casserole, a delicious baked dish that brings together tender roasted eggplant, flavorful Italian sausage, and al dente pasta, all enveloped in a rich tomato sauce. Perfectly seasoned with Italian herbs and a hint of red pepper flakes for a subtle kick, this casserole is crowned with a gooey layer of melted mozzarella and parmesan cheeses for the ultimate satisfying bite. Ideal for cozy family dinners or meal prepping, this one-dish wonder is easy to prepare and loaded with bold, rustic flavors. Serve it warm, garnished with fresh basil for a fragrant, restaurant-quality finish that’s sure to impress.
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Recipe Information
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 ounces dry pasta (penne or rigatoni preferred)
- 12 ounces Italian sausage (mild or spicy)
- 1 medium yellow onion
- 3 large garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon red pepper flakes
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 6 whole fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplant into 1-inch cubes. Spread the cubes on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat. Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the casing from the Italian sausage and crumble the sausage into the pan. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Mince the garlic and add it to the skillet, cooking for an additional minute until fragrant.
Pour the crushed tomatoes into the skillet with the cooked onion and garlic. Stir in the Italian seasoning, red pepper flakes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, combine the roasted eggplant, cooked pasta, browned sausage, and tomato sauce. Mix until well combined.
Lightly grease a 9x13-inch casserole dish. Spread the pasta mixture evenly in the dish, then top with shredded mozzarella and grated parmesan cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Allow the casserole to cool for 5 minutes before garnishing with fresh basil leaves. Serve warm and enjoy!
Nutrition Facts
Calories |
3694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 7623 mg | 331% | |
| Total Carbohydrate | 361.1 g | 131% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 64.8 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2511 mg | 193% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4925 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
