Ingredients
- 4 oz ricotta cheese
- 3/4 cup shredded provolone cheese
- 1 1/2 cups crushed tomatoes in puree or your fav jar sauce
- 8 oz cooked ziti or penne
- 1/4 cup romano or parmesan cheese
- 1/4 mozzerella cheese
- 2 tbls olive oil
- 1 tbls crushed garlic
- 1 tblsp crushed shallot
- 1/4 lb of sausage or beef fried and drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups diced eggplant
- 1 1/2 cups diced mushrooms
- 1/4 cup white wine
- 1/4 cup chicken stock
- 2 tblsp chopped fresh basil
Directions
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Preheat oven to 350 degrees
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In a preheated non-stick skillet over medium, heat saute olive oil, garlic shallots, and sausage/beef for 2-3 minutes or until all is lightly brown
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add salt, pepper, eggplant, and mushrooms; saute for another 1-2 minutes
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Turn up heat to high add wine and stir until evaporated.
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Add chicken stock and cook until slightly reduced.
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Return heat to medium and simmer for 1-2 minutes more.
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Gently fold in basil, tomatoes and cheese.
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Fold in cooked pasta. Simmer 1-2 minutes
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Transfer to a casserole dish top with mozzerella.
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Bake in oven 10-20 minutes until heated