Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Baked Cavatelli with Italian Sausage and

    Source of Recipe


    Recipe Introduction

    Look for smooth, firm, slender eggplants.

    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

    1. Heat oven to 400F. 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.

    2. Meanwhile, cook cavatelli according to package directions. Drain; toss with sauce.

    3. 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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |