Pasta casserole with mushrooms, eggplant and salami

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 can (800 g) of pureed canned tomatoes
• 1 can (425 g) canned diced tomatoes
• 1 teaspoon dried oregano
• 1 medium eggplant, peeled and cut into 2cm pieces.
• 60 g thin slices of salami, chopped into pieces
• 200 g of champignons, thinly sliced
• 450 g medium shell pasta
• 3 cups grated Asiago cheese
• 1 tbsp. grated parmesan
• 1 cup fresh ricotta

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thickened, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook until the eggplant is tender, 6-8 minutes. Transfer with a slotted spoon to a large bowl. Add the mushrooms to the skillet and cook until golden brown, about 6 minutes. Transfer to the bowl with the eggplant.
4. Cook the pasta in salted boiling water for about 2 minutes less than package directions. Drain and transfer the pasta to a bowl with the eggplant and mushrooms.
5. Add the tomato sauce, salami, half the Asiago cheese, and half the Parmesan to the same bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining Asiago and Parmesan. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.