Fun and delicious way to shake up spaghetti night! Big chunks of melted mozzarella, savory bites of eggplant, and a flaky pastry shell. Tracey takes the wheel and shows us how it’s done.
Ingredients
• 2 sheets of puff pastry, thawed
• 1 large eggplant
• 2 cloves garlic, pressed
• ½ cup olive oil
• 16 oz Italian sausage
• ¼ tsp crushed red pepper flakes
• 24 oz your go to spaghetti sauce
• 16 oz firm mozzarella cheese
• 16 oz angel hair pasta, cooked, drained
Instructions
1. Preheat the oven to 325*F
2. Chop up eggplant into large bite sized chunks
3. Cook eggplant and garlic in skillet using olive oil over medium high heat
4. Remove eggplant mix from skillet, cook Italian sausage until brown
5. Add crushed red pepper flakes into meat
6. Pour spaghetti sauce into sausage and mix
7. Mix sauce, eggplant, and pasta in a large bowl
8. Dice mozzarella into large chunks and mix into pasta
9. Roll out 1 sheet of puff pastry until it can completely cover a 13x9in baking dish
10. Fill puff pastry in dish with pasta mixture
11. Roll out second sheet of pastry to large enough to cover the top of the pie
12. Fold excess sides into baking dish and slit a vent in the top
13. Bake for 1 hour and 20 minutes
Original of the video here
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