Penne Sausage Eggplant Bolognese (Printable Recipe)
Baked penne with sausage, eggplant, ricotta and mozzarella, simmered in rich marinara sauce.
# Ingredients You'll Need:
→ Cheeses and Egg
01 -
2/3 cup whole-milk ricotta cheese
02 -
1/4 cup grated Parmesan cheese
03 -
1 large egg
04 -
3/4 cup shredded part-skim mozzarella cheese
→ Meat and Vegetables
05 -
8 ounces Italian sausage, casing removed
06 -
1 medium eggplant, cut into 1/2-inch cubes
07 -
Fresh basil, for garnish
→ Pantry Staples
08 -
2 tablespoons extra-virgin olive oil
09 -
1 (24-ounce) jar low-sodium marinara sauce
10 -
1 teaspoon fennel seeds
11 -
1/4 teaspoon ground black pepper
12 -
8 ounces whole-wheat penne pasta
# Steps to Follow:
01 -
Position rack in upper third of oven and preheat broiler to high. Bring a large pot of water to a boil.
02 -
In a small bowl, combine ricotta, Parmesan, and egg. Set aside near stove.
03 -
In a large broiler-safe skillet over medium-high heat, cook sausage until no longer pink, breaking into small pieces. Add eggplant and olive oil; cook, stirring occasionally, until eggplant begins to soften, about 2 minutes.
04 -
Add marinara sauce, fennel seeds, and pepper to the skillet. Reduce heat to a simmer and cook, stirring occasionally, until eggplant is very soft, about 7 minutes.
05 -
Cook pasta according to package instructions. Drain and add to skillet with sauce.
06 -
Stir ricotta mixture into pasta and sauce gently. Simmer briefly to combine flavors.
07 -
Sprinkle mozzarella evenly over the top. Transfer skillet to oven and broil until cheese is browned, 1 to 2 minutes. Garnish with basil and serve.
# Extra Tips:
01 -
Select marinara sauce with less than 300 mg sodium per 1/2 cup to control salt levels while enhancing flavor.