Penne Sausage Eggplant Bolognese

This baked penne is rich with layered flavor thanks to sweet or spicy sausage and sautéed eggplant simmered together in a savory marinara. It’s a hearty and cozy dish that’s fast enough for weeknights but crowd-pleasing enough for guests. The creamy ricotta blend stirred in before broiling takes it over the top with minimal effort.

I first made this on a cold Sunday evening when I had eggplant to use up. It quickly became a favorite in our house for its comforting feel and cheesy top.

Ingredients

• Whole milk ricotta cheese: adds creamy body to the pasta choose a good quality one for smooth texture
• Grated Parmesan cheese: boosts umami and saltiness always grate fresh if possible
• Large egg: helps bind the ricotta mixture and adds richness
• Italian sausage: sweet or hot infuses the sauce with meaty flavor look for butcher quality
• Eggplant: absorbs all the sausage drippings and softens beautifully choose one that feels firm and glossy
• Extra virgin olive oil: helps sauté and adds depth use a robust variety
• Low sodium marinara sauce: lets the sausage and cheese shine pick one with no added sugar
• Fennel seeds: enhance the sausage flavor and bring a subtle licorice warmth
• Ground black pepper: adds a light kick without overpowering the dish
• Whole wheat penne: holds up well to baking and adds nuttiness look for bronze cut if possible
• Part skim mozzarella: melts beautifully and finishes the dish with a gooey golden top
• Fresh basil: brightens the final dish and adds fresh contrast choose leaves with no browning

Step-by-Step Instructions

Boil the Water and Preheat:

Set the oven rack in the upper third and preheat the broiler to high Bring a large pot of water to a rolling boil for the pasta

Mix the Cheeses:

In a small bowl combine ricotta Parmesan and egg Stir until smooth and set aside near the stove

Cook the Sausage and Eggplant:

In a large broiler safe skillet cook the sausage over medium high heat for about five minutes until browned and no longer pink Break it up as it cooks Add eggplant and olive oil then cook another two minutes stirring to coat and soften the eggplant

Simmer the Sauce:

Stir in marinara fennel seeds and pepper Lower heat and let simmer for seven minutes until eggplant is very tender and flavors meld

Cook the Pasta:

While the sauce simmers boil the penne until just al dente according to package instructions Drain thoroughly

Combine Everything:

Add the drained pasta to the sauce along with the ricotta mixture Stir gently to coat everything evenly Simmer one minute then remove from heat

Broil and Serve:

Sprinkle mozzarella evenly across the surface of the pasta Place skillet under the broiler for one to two minutes until cheese bubbles and browns Top with fresh basil and serve hot

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Storage Tips

Leftovers keep well in an airtight container in the fridge for up to four days Reheat in the oven or microwave with a splash of water to loosen the sauce You can freeze it tightly wrapped for up to two months Thaw in the fridge overnight before reheating

Ingredient Substitutions

If you prefer a lighter option swap ricotta with cottage cheese or part skim ricotta Use gluten free penne to accommodate dietary needs Vegetarians can use plant based sausage and bulk up the eggplant

Serving Suggestions

Serve this with a big green salad and some crusty bread Pair with a glass of Chianti or any bold red wine for a true comfort meal feel

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Cultural Context

This dish blends Italian American comfort food with traditional rustic methods Using eggplant with sausage is a nod to southern Italian influences

Frequently Asked Questions About Recipes

→ Can I use spicy sausage instead of sweet?

Yes, spicy Italian sausage adds heat and depth to the dish. Choose according to your taste preference.

→ What’s the best way to cook eggplant for this dish?

Cook the eggplant in the sausage drippings to absorb flavor and soften it before simmering with the sauce.

→ Can I make this pasta ahead of time?

You can assemble it in advance and broil just before serving. Store covered in the fridge for up to 24 hours.

→ Is there a substitute for ricotta?

Cottage cheese or mascarpone can be used as a substitute, though texture and flavor will vary slightly.

→ Should I peel the eggplant?

Peeling is not necessary. The skin softens during cooking and adds texture to the dish.

→ Can I use another pasta shape?

Yes, any short pasta like rigatoni, fusilli, or ziti works well in this dish.