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Penne with Sausage and Eggplant Bolognese Recipe

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The eggplant is infused with savoriness by cooking it in the sausage drippings. Serve this baked pasta with a salad.

Prep time:
Servings: 4
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Ingredients

Cost per serving $1.10 view details
  • I 500ml container of whole-milk ricotta cheese
  • 1/2 cup grated Parmesan Cheese
  • ! Large Egg
  • 1/2 cup Pesto
  • 1 to 2 clove Garlic finely chopped
  • 1 medium Onion chopped
  • 3 large hot or sweet Italian Sausage, casings removed
  • 1 medium Eggplant, cut into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 jar 650ml Marinara Sauce
  • 1 tsp fennel seeds
  • 1/2 tsp pepper
  • 1 box penne pasta1/2 cup black olives, halved and pitted (Optional)
  • 3/4 cup shredded mozzarella cheese
  • Fresh basil for garnish

Directions

  1. Preheat rack in the upper third of the oven broiler to high. Bring a large pot of salted water to boil.
  2. Combine Ricotta Cheese, Parmesan Cheese, Egg, and Pesto in a bowl.
  3. Cook sausage in an ovenproof skillet over medium-high heat, breaking up into small pieces, until no longer pink, approx. 5 minutes.
  4. Remove the cooked sausage from the pan. Pour in olive oil and saute onions and garlic.
  5. When onions are soft, add sausage back to the pan.
  6. Stir in eggplant until eggplant softens. About 2 minutes.
  7. Stir in marinara, fennel seeds, black olives, and pepper.
  8. Reduce heat and simmer, stirring occasionally for about 7 minutes.
  9. Cook Penne Pasta until al la dente in boiling salted water.
  10. When Pasta is ready drain, and transfer to the pan with sauce add Ricotta Mixture gently stir in to combine.
  11. Bring to a simmer, then remove from heat.
  12. Evenly sprinkle mozzarella cheese to the top of the mixture.
  13. Transfer to the oven broiler and broil until cheese starts to brown.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 356  
Calories from Fat 263 74%
Total Fat 29.45g 37%
Saturated Fat 8.03g 32%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 569mg 24%
Potassium 352mg 10%
Total Carbs 10.67g 3%
Dietary Fiber 4.1g 14%
Sugars 3.65g 2%
Protein 14.37g 23%

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Comments

  • Janet Sirko
    October 21, 2020
    You may substitute, Mushrooms for Eggplant.
    Fresh Spinach may also be added.

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