- Preheat oven to 350°F. Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.
Preheat oven to 350°F. Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.
- Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil (if using), dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in fresh basil (if using) and fresh oregano (if using).
Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil (if using), dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in fresh basil (if using) and fresh oregano (if using).
- In a very large bowl stir together the pasta and sausage mixture. Spoon mixture into a 3-quart baking dish.
In a very large bowl stir together the pasta and sausage mixture. Spoon mixture into a 3-quart baking dish.
- Bake, covered with foil, for 35 to 40 minutes or until heated through. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
Bake, covered with foil, for 35 to 40 minutes or until heated through. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
*Test Kitchen Tip:
For a less spicy pasta dish, use half regular ground turkey and half Italian turkey sausage.