Penne with Sausage & Eggplant Bolognese
One-pot penne pasta with eggplant and sweet Italian sausage is a quick weeknight dinner.
Ingredients
- ⅔ cup Part Skim Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 1 large Egg
- 8 ounces Italian Sausage
- 1 medium Eggplant cut into ½-inch cubes
- 2 tablespoons Olive Oil
- 1 (24-ounce) jar Low Sodium Marinara Sauce such as Victoria
- 1 taespoon Fennel Seeds
- ¼ teaspoon Black Pepper
- 8 ounces Whole Wheat Penne Pasta such as Delallo
- 2 ounces Reduced Fat Mozzarella Cheese shredded
Instructions
- Cook pasta according to package directions, omitting salt or oil. Drain and set aside.
- Combine ricotta, Parmesan, and egg in a small bowl. Set aside.
- Heat a large, ovenproof skillet over medium-high heat. Cook the sausage, breaking it up with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the eggplant and oil. Cook until eggplant is soft, about 2 minutes. Stir in marinara, fennel seeds, and black pepper. Reduce the heat and simmer for 7 minutes, or until the eggplant is very soft.
- Stir the cooked pasta into the skillet. Add the ricotta mixture and stir gently to combine. Bring to a simmer. Then, remove from the heat and sprinkle with the Mozzarella cheese. Cover and let sit for 2-5 minutes
Notes
Balance the plate with some sauteéd zucchini.
Nutrition Facts
Penne with Sausage & Eggplant Bolognese
Amount per Serving
Calories
578
% Daily Value*
Fat
28
g
43
%
Saturated Fat
8
g
50
%
Cholesterol
86
mg
29
%
Sodium
610
mg
27
%
Carbohydrates
58
g
22
%
Fiber
9
g
38
%
Sugar
12
g
13
%
Protein
25
g
50
%
Carb Count
4
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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