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, 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 Choice () 2, carb. (g) 30, Fat, total (g) 8, cal. (kcal) 251, pro. (g) 17, Vegetables () 1, fiber (g) 6, Starch () 2, chol. (mg) 39, sodium (mg) 559, sat. fat (g) 2, Medium-Fat Meat () 2