Ingredients
2 TBSP OLIVE OIL
1 TBSP CRUSHED GARLIC
1 TBSP FINELY CHOPPED SHALLOT
1 LB - NEW YORK STYLE SAUSAGE ( CAN USE SPICY TURKEY SAUSAGE)
1.5 CUPS CHOPPED EGGPLANT
1.5 CUPS DICED CRIMINI MUSHROOM
1/2 TSP SALT
1/2 TSP BLACK PEPPER
1/4 CUP WHITE WINE
1/4 CUP CHICKEN STOCK
2 TBSP CHOPPED FRESH BASIL
1/2 CUP ROCOTTA
1/4 CUP SHREDDED PROVOLONE
1 1/2 CUPS CRUSHED TOMATOES IN PUREE
8 OZ ZITI, AL DENTE
1/4 CUP GRATED ROMANO OR PARMESEAN
1/2 CUP SHREDDEDSMOKED PROVOLONE
Preparation
Preheat Oven to 350 In a preheated nonstick skillet over medium heat sauté olive oil, garlic, shallots, and sausage for 2-3 minutes, or until lightly browned.
Add salt, pepper, eggplant and mushrooms; sauté for another 1-2 minutes
Turn heat up to high, add wine and stir until evaporated. Add chicken stock and cook until slightly reduced. Return heat to medium and simmer for 1-2 minutes.
Gently fold in basil, ricotta, mild provolone, and tomatoes. Simmer for 1-2 minutes.
Fold in cooked pasta and Romano or Parmesean cheese.
Transfer to casserole dish ( 9X13) and top with smoked provolone. Bake for 8-10 minutes, or until heated through. Let sit for 5 mins before serving.
