Chef's Table > baked pasta
The eggplant acts as a sponge, absorbing the flavors of the sausage, cheese and sauce to create a harmonious blend.
CREATED BY
Anita Jacobson
Culinary Instructor
- Serves 8
- |
- prep time: 45 minutes
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- cook time: 1 hour, 10 minutes
Ingredients:
- 2 medium eggplants, cut into ¼ in.-thick slices
- 3 Tbsp. Bertolli® Classico™ Olive Oil
- 1 lb. sweet and/or Italian sausage, removed from casings and crumbled
- 2 cloves garlic, sliced
- 1 lb. penne pasta, cooked and drained
- 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
- 1 lb. mozzarella cheese, chopped
- 1½ cups pecorino Romano cheese, divided
Directions:
1. Preheat oven to 375°.
2. Lightly salt eggplant and drain in colander, if desired, about 30 minutes.
3. Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.
4. Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.
5 Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.
6 Combine hot penne, sausage, Sauce, mozzarella cheese and ½ of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.
7 Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.