Eggplant Sausage Casserole

1 package (16 ounces) penne pasta
2 pounds bulk Italian sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon paprika
1 carton (15 ounces) ricotta cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.

In the same skillet, saute the eggplant, onion and garlic in oil. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage.

Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta cheese. Top with half of the mozzarella cheese and remaining sausage mixture.

Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Makes 12 servings.