Ingredients
- 1 1/2 pound Italian sausage
- 2 tablespoon garlic
- 2 tablespoon olive oil
- 1 cup sweet peas
- 2 cup diced tomato
- 1 bunch basil
- 2 tablespoon olive oil
- 2 cup tomato sauce
- 1 pound Ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 pound mozzarella
- 1 pound penne pasta cooked al dente
- 1 pound Salt and pepper
- 2 tablespoon flour
- 2 tablespoon pastry sheets
- 4 tablespoon butter
- 2 tablespoon egg yolks
Preparation
Baking Directions:
In a saute pan over high heat, cook the sausage, garlic, and oil until the meat is crispy.
Drain the oil.
Add the peas, tomato, basil, and crispy eggplant and mix together in a large bowl.
Add the tomato sauce to a large bowl and fold the ricotta, Parmesan, and mozzarella into the penne.
Add salt and pepper to taste.
Preheat the oven to 325F.
Sprinkle the flour on the puff pastry sheets and roll out into 9-inch diameter circles.
Rub butter on the bottom and sides of a 12-inch spring form pan.
Line the pan with one pastry sheet and fill it with the penne mixture.
Cover with a pastry sheet, making sure that none of the stuffing is left uncovered.
Brush the top of the pastry with egg yolk and bake for about 30 minutes, or until golden brown.
Cut into pie wedges and serve hot and top with heated tomato sauce.
