Penne with Sausage and Eggplant Bolognese

Directions

1. Preheat rack in the upper third of the oven broiler to high. Bring a large pot of salted water to boil.
2. Combine Ricotta Cheese, Parmesan Cheese, Egg, and Pesto in a bowl.
3. Cook sausage in an ovenproof skillet over medium-high heat, breaking up into small pieces, until no longer pink, approx. 5 minutes.
4. Remove the cooked sausage from the pan. Pour in olive oil and saute onions and garlic.
5. When onions are soft, add sausage back to the pan.
6. Stir in eggplant until eggplant softens. About 2 minutes.
7. Stir in marinara, fennel seeds, black olives, and pepper.
8. Reduce heat and simmer, stirring occasionally for about 7 minutes.
9. Cook Penne Pasta until al la dente in boiling salted water.
10. When Pasta is ready drain, and transfer to the pan with sauce add Ricotta Mixture gently stir in to combine.
11. Bring to a simmer, then remove from heat.
12. Evenly sprinkle mozzarella cheese to the top of the mixture.
13. Transfer to the oven broiler and broil until cheese starts to brown.