Categories: Dinner, Pasta

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

1. Preheat oven to 350 degrees

2. 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

3. add salt, pepper, eggplant, and mushrooms; saute for another 1-2 minutes

4. Turn up heat to high add wine and stir until evaporated.

5. Add chicken stock and cook until slightly reduced.

6. Return heat to medium and simmer for 1-2 minutes more.

7. Gently fold in basil, tomatoes and cheese.

8. Fold in cooked pasta. Simmer 1-2 minutes

9. Transfer to a casserole dish top with mozzerella.

10. Bake in oven 10-20 minutes until heated

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