Baked Ratatouille Sausage Penne
- Makes: 6 servings
- Prep 30 mins
- Bake 35 mins
uncooked turkey Italian sausage links (12 ounces total)
cloves garlic, minced
14 1/2 -
no-salt-added diced tomatoes
snipped fresh parsley
crushed red pepper (optional)
eggplant, peeled and cut into 1/2-inch cubes
dried whole wheat penne pasta (about 2-1/4 cups)
finely shredded Parmesan cheese
Snipped fresh parsley (optional)
- Preheat oven to 350 degrees F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.
- In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.
- Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.
- Bake, covered with foil, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley. Makes 6 (1-cup) servings.
(Baked Ratatouille Sausage Penne)Servings Per Recipe 6, carb. (g) 30, Fat, total (g) 8, cal. (kcal) 251, pro. (g) 17, sodium (mg) 559, Medium-Fat Meat () 2, fiber (g) 6, Starch () 2, Carb Choice () 2, sat. fat (g) 2, Vegetables () 1, chol. (mg) 39