| My family enjoys home cooked meals as much as I | | | | 1. Grease a 2 quart casserole. |
| do and I have spent many years combining recipes of | | | | 2. Heat a large skillet over medium-high heat until hot. |
| my Grandmother and my Mother and tweaked them | | | | 3. Add sausage, cook and stir, breaking the sausage |
| to be as easy to prepare as they are enjoyable to my | | | | into small pieces, until browned. |
| family. | | | | 4. Add onion, garlic, and crushed red pepper, cook for |
| This is a recipe that combines three of my favorite | | | | an additional minute. |
| things; it is quick, easy and delicious. Plus, it loses none | | | | 5. Add eggplant, cook for an additional 5 minutes. Stir |
| of its appeal if reheated the next day. | | | | your ingredients occasionally. |
| Baked Cavatelli with Italian Sausage and Eggplant | | | | 6. Stir in both cans of tomato sauce, plus your water |
| Ingredients needed: | | | | and black. pepper, cook for an additonal 10 minutes. |
| 1 lb. bulk Italian sausage | | | | 7. While sausage is cooking, prepare your pasta. |
| 1 large onion | | | | 8. Drain your pasta and toss with sauce when both |
| 2 garlic cloves, minced | | | | are finsihed. |
| 1/2 tsp. crushed red pepper | | | | 9. Place half of the mixture in casserole, top with half |
| 2 med. eggplants, peeled and cubed | | | | each parsley and cheese. |
| 2(8oz.) cans tomato sauce | | | | 10. Create a second layer with the remaining pasta |
| 1/2 cup water | | | | mixture, sprinkle with remaining parsley and cheese. |
| 1/4 tsp. blk. pepper | | | | 11. Cover with foil. Bake 15 to 20 min. until thoroughly |
| 8oz. cavatelli or any small shell pasta | | | | heated. |
| 1tbsp. dried parsley | | | | Serve with green salad, a zesty Italian dressing and |
| 1 cup shredded mozzarella cheese | | | | crusty Italian bread |
| Heat your oven to 400 degrees. | | | | This recipe serves six. |
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