***This recipe was posted on my previous blog, back in the dark ages of Xanga, a few years ago. I just pulled it out to make for my birthday dinner and, once again, it was too good not to share.
Momma brought the recipe and made it for us one night and all I can say is OH…MY…GOSH. Fabulous! I like to give credit where credit is due, but I’m not sure from whence it came – Mom loves Everyday Italian, but I can’t be sure that’s the source. Whoever it is, they deserve a big ‘ol kiss…
Saute 1 cubed eggplant and 6 cloves of minced garlic in olive oil, salt & pepper. Cool.
Brown 1lb Italian sausage (casings removed) with 1/3 cup red wine to cook together. Cool.
Boil water and cook 8oz angel hair pasta 1-2 minutes (or use 8 oz spaghetti and cook as the package directs).
Mix the above together and add 1 cup parmesan reggiano, 1lb shredded mozzarella, and 3 cups marinara sauce (one 15oz jar of Prego works in a pinch, though you didn’t hear that from this Italian girl!).
Line bottom & sides of a springform pan with thawed puff pastry (buy the box of two sheets from the frozen dessert section at the supermarket) – reserve a piece to put over the top. Dump the pasta mixture into the pan, top with pastry and seal. Cut slits in the top and then bake for 1 1/2 hours at 375.
You will never regret the experience, or the time you put in to make it. Oh, and you should invite company – it feeds an army!