Baked Ziti with Johnsonville Italian Sausage

Ingredients

• 28 ounce canned tomatoes crushed canned
• 4 cups ziti cooked
• 1 small eggplant cut into 1/2-inch cubes
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 3 cloves garlic minced peeled
• 19.8 ounce sausage sweet italian hot johnsonville® (can use mild or sausage)
• 0.3 cup kalamata olives chopped
• 5 servings kosher salt fresh to taste
• 3 tablespoons olive oil 
• 1 medium onion chopped
• 0.5 cup parmesan shredded
• 0.5 cup red wine 
• 2.5 cups mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• wooden spoon
• aluminum foil

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente.
2. Drain and rinse in cold water, cover and set aside.
3. Position a rack in the upper third of an oven and preheat to 400 degrees F.
4. In a 12-inch nonstick fry pan.
5. Heat 1 tablespoon oil over medium heat.
6. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes.
7. Remove from heat and transfer to a large bowl.
8. Using the same pan, heat 4 teaspoons of the olive oil.
9. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes.
10. Remove from heat and transfer to the bowl with the sausage.
11. Set the same pan over medium heat and warm the remaining 2 teaspoon olive oil.
12. Add the onion and cook until softened.
13. Add the garlic and cook for 1 minute.
14. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes.
15. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
16. In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
17. Transfer this mixture to a 9x13" lightly oiled baking dish (or the oven proof 12 inch fry pan).
18. Sprinkle the remaining 1/2 cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.