When the boys are gone, I make the food that I like. This dish, which is basically puff pastry stuffed with pasta, is one of my all-time favorite dishes ever, but while Matt will eat it, he doesn’t love it. So in my never ending desire to wow my husband with food he loves, I only make this when he’s gone. In fact, I’d be willing to bet that I haven’t made this since we moved from North Carolina. When Gray saw some leftovers in the fridge, he asked what it was — mostly because of the crust. If I hadn’t used spicy sausage, I bet he’d be a fan of this one given that he’s such a fan of chicken pot pie — and not because of the filling.
Baked Angel Hair with Eggplant
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1 pound mild Italian turkey sausage (I used spicy), casings removed
- 1/3 cup dry red wine
- 3 cups marinara sauce
- 1 teaspoon dried crushed red pepper flakes
- 8 ounces angel hair pasta
- 1 pound mozzarella, diced
- 1 cup freshly grated Parmesan
- 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and under cooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
Preheat the oven to 375 degrees F.
Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.