Baked Ratatouille-sasuage penne

By sexyswamprat

  • 3 uncooked turkey italian sausage link (12oz total)

  • 4 cloves of gralic minced

  • 1 tsp olive oil

  • 1 14 1/2-ounce can no salt added diced tomatoes, undrained

  • 3 tbsp snipped fresh parsley

  • 1/4 tsp crushed red pepper (optional)

  • 1 pound eggplant, peeled and cut into 1/2-inch cubes

  • 6 oz dried whole wheat penne pasta (about 2 1/4 cups)

  • 1/3 c finely shredded parmesan cheese

  1. Preheat oven to 350. Place sausage in an inheated skillet and 1/2 inch of water. Bring to a boil, reduce heat. Cover, simmer about 15 minutes or until juices are clear, drain. Cook for 2 to 4 minutes more turning occasionally. Drain on paper towels. When cool, cut in half lengthwise, bias-slice 1/2 inch thick.

  2. In a large skillet cook garlic in hot oil for 1 minute. Stir in undrained tomatoes, parsley, and red pepper. Bru=ing to a boil. Stir in eggplant cubes, reduce heat, cover and simmer for 15 minutes.

  3. Cook pasta according to package directions, cooking for the minimum time, drain. Return pasta to the pan. Stir in eggplant mix and sausage. Spoon into a 2 quart baking dish. Bake, cover about 30 inutes or until heated through. Sprinkle with cheese. Uncover bake about 5 minute longer or until cheese is melted.

Nutritional Facts

251 cal
8g total fat
2g sat fat
39mg chol
559mg sodium
30g carbs
6g fiber
17g pro


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