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Sausage and Eggplant Baked Pasta

Liz DellaCroce Avatar

LIZ DELLA CROCE

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Sausage and eggplant baked pasta comes together with creamy ricotta and tangy parmesan cheese to create an Italian American comfort dish classic.

Sausage and eggplant baked pasta in casserole dish.

My husband’s family is Italian, so you can only imagine how sacred pasta is in our home. Italian food is eaten in our home as often as Lebanese food, as our family culture stems a lot from delicious food! Today I’m sharing a slight twist on a classic comfort food, Sausage and Eggplant Baked Pasta. If you like a baked ziti, then you’ll love this baked pasta dish.

We eat pasta often enough, I have loads of options. Try my Shrimp and Broccoli Penne and Garlic Roasted Vegetable Pasta, too!

Ingredients

  • Pasta: I prefer to use penne or bowtie pasta, but whatever you choose, swap the white pasta out for the whole wheat variety to add protein and fiber.
  • Sausage: In my dish, I used a mild turkey sausage, but you could mix it up with sweet or spicy, and use pork sausage if you don’t care about the added fat.
  • Onion: I use a white onion as it’s mild, but caramelizes to add delicious flavor.
  • Garlic: Nutty, earthy, and sweet as it cooks, it’s a staple in most Italian dishes.
  • Eggplant: Adding the eggplant adds meatiness so you can use less sausage. Eggplant also absorbs the flavors of whatever it’s cooked in, while adding creamy texture.
  • Tomato sauce: I like to use a classic flavor, like tomato and basil, but use what you have! Store-bought or homemade work great.
  • Ricotta: A great source of calcium and slightly sweet, it’s a classic cheese used in baked dishes like lasagna.
  • Egg: Acts as a binder in the ricotta mixture so that it stays in place while baking.
  • Parsley: Adds fresh, earthy flavor to the dish.
  • Parmesan: Salty, nutty, and full of flavor, you won’t need to pile on as much cheese for a pungent flavor.

Easy Substitutions

  • Make it gluten-free. Use your favorite gluten-free pasta and sausage to make this dish celiac friendly.
  • Make it vegetarian. There are so many wonderful plant-based sausages these days, so use that instead!

How to Make Sausage and Eggplant Baked Pasta

Liz cutting an eggplant into cubes.

Step 1. Start by preparing your produce, like cutting the eggplant into cubes, dicing your onion, and mincing the parsley.

Browning ground sausage in a large skillet on the stove.

Step 2. Then in a large skillet, brown your sausage (removed from the casing) in a bit of olive oil. Once fully cooked, remove from skillet and set aside.

Adding pasta to boiling water in large pot.

Step 3. While the sausage is browning, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once cooked, drain and set aside.

Using a microplane to grate fresh garlic into skillet with onion.

Step 4. Then in the same pan you cooked the sausage, add the diced onion and grated garlic with a pinch of salt and pepper, and cook until soft and caramelized.

Adding cubed eggplant to skillet with cooked, diced onion.

Step 5. Add in the cubed eggplant with another pinch of salt, and cook until soft. If you like a kick of heat, you could also add some red pepper flakes at this point.

Pouring jarred tomato sauce into skillet with eggplant and sausage.

Step 6. Next add your favorite tomato sauce to the sausage and eggplant, and stir until evenly mixed. Remove from heat.

Pouring eggplant, sausage, tomato sauce over top cooked pasta.

Step 7. Once pasta is cooked and drained, add the sausage and eggplant sauce and stir until evenly coated.

Liz cracking an egg into a large metal bowl with ricotta cheese.

Step 8. Then to create your ricotta layer, put your ricotta cheese in a medium bowl and add in your egg.

Using a fork to mix ricotta cheese, egg, and fresh herbs.

Step 9. Add in the freshly chopped parsley, and mix until combined.

Layering cooked pasta and ricotta cheese mix in casserole dish.

Step 10. Then in your preferred baking dish, begin layering 1/3 of the pasta, followed by 1/2 of the ricotta, and continue until gone. Sprinkle the top with parmesan cheese before covering with foil.

A forkful of sausage and eggplant baked pasta out of the dish.

Bake at 350 for about 45 minutes, broiling for the last few minutes to create a bubbly, cheesy layer on top. Then serve with fresh parsley and basil, and enjoy your Sausage and Eggplant Baked Pasta!

Frequently ASked Questions

Do you peel an eggplant before cooking?

You can, but I don’t think it’s necessary. Depending on how thick the skin is, it might make it more texturally appealing and slightly less bitter.

How do you keep pasta from getting hard in a pasta bake?

Start with slightly undercooked pasta, as it will keep cooking in the oven. Then make sure that there is enough liquid and moisture in the dish to cover the majority of the pasta. The only noodles that should be slightly hard are the ones on top, and thy should be covered in cheese!

How do you store leftover pasta bakes?

Keep it in an airtight container in the fridge for up to 4 days.

Sausage and eggplant baked pasta garnished with freshly minced herbs.

More Italian Dishes

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A delicious, kid-friendly meal that takes little effort, the whole family will enjoy my Sausage and Eggplant Baked Pasta.

Your fork is waiting.

Sausage and Eggplant Baked Pasta

4.29 stars average
Sausage and eggplant come together with creamy ricotta and tangy parmesan cheese to create an Italian American comfort dish classic.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serves6
CourseMain Dish
Calories355

Ingredients
 
 

  • 6 ounces whole wheat penne cooked according to package instructions
  • 2 Italian sausage links sweet or spicy
  • 1 medium onion diced
  • 4 cloves garlic minced
  • pinch salt and pepper
  • 1 eggplant diced – skin for added nutrients
  • 2 cups tomato basil sauce (canned or homemade low sodium preferred)
  • 15 ounces ricotta part skim
  • 1 egg
  • ¼ cup parsley
  • ¼ cup parmesan
  • basil and parsley to serve

Instructions
 

  1. Pre-heat oven to 350 degrees.
  2. Remove sausage from casings and cook over medium-high heat in a sauce pot sprayed with non-stick spray. Brown 8-9 minutes; remove from pan and set aside.
  3. Add onion and garlic to the pan with a good pinch of salt and pepper and saute until softened, about 5-7 minutes.
  4. Meanwhile, mix together ricotta, egg and parsley in a small bowl; set aside.
  5. Add eggplant to the onion mixture with another pinch of salt and pepper stirring frequently until softened, about 6-7 minutes.
  6. Add tomato basil sauce to the pan along with cooked sausage and pasta. Check for seasoning and adjust accordingly; remove from heat.
  7. Pour 1/3 of the pasta/sausage mixture into a 9 x 13 baking pan then top with half of the ricotta mixture using a tablespoon to create big dollops. Add another 1/3 of the pasta mixture and top with the remaining half of the ricotta. Finally, add the remaining pasta then sprinkle parmesan cheese evenly on top.
  8. Cover with foil and bake for 45 minutes.
  9. Turn broiler on high for the last few minutes to create a bubbly, cheesey, delicious topping.

Nutrition

Calories: 355kcalCarbohydrates: 40.5gProtein: 19.7gFat: 14.4gSaturated Fat: 4.9gPolyunsaturated Fat: 9.5gCholesterol: 91mgSodium: 1014mgFiber: 7.7gSugar: 8.1g

Liz’s Notes

When browning sausage, don’t be afraid of a little color. The browner, the better, because brown = flavor!

Have you tried this?

Let us know how it was!

4.29 from 7 votes (4 ratings without comment)

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10 responses to “Sausage and Eggplant Baked Pasta”

  1. Shoni Avatar
    Shoni

    I was wondering if I could prepare this the day before and bake it the next day? Please let me know your thoughts!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes you could! Just keep it covered and in the fridge overnight.

      1. Shoni Avatar
        Shoni

        Awesome. Thanks!

  2. Gideon Avatar
    Gideon

    Brilliant recipe

  3. Melissa Avatar
    Melissa

    Made this tonight – so so good! I lightened it further using fat free ricotta & it was still wonderful. 445 cals for 1/4 of the recipe – a huge portion! Will make this again for sure!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you loved it!! Love the ricotta idea too!

  4. Amanda Avatar
    Amanda

    in the oven now & so excited to eat this dish! But is it supposed to be 16 oz of pasta? 6 just seemed a little small.

    1. The Lemon Bowl Avatar
      The Lemon Bowl

      A serving of pasta is 2 oz per person (don’t shoot the messenger!!) I know, I know. But by bulking up with eggplant the dish goes a long way! Let me know how it is!

      1. Amanda Avatar
        Amanda

        Turned out great! Even with the entire bag of pasta. We have LOTS of leftovers in the freezer. I’m excited to try it again in the future with only 6 oz, because I’m sure it will taste entirely different.

        1. The Lemon Bowl Avatar
          The Lemon Bowl

          I’m so glad you enjoyed it!!!