1 cup shredded reduced-fat Italian blend cheese (4 ounces)
1Preheat oven to 350°F. Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.
2Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat and discard. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano.
3In a very large bowl stir together pasta and sausage mixture. Spoon mixture into a 3-quart baking dish.
4Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese is melted.
Tips: For a less spicy pasta dish, use half regular ground turkey and half Italian turkey sausage.