Ingredients

The following ingredients have 6 Servings
  • 6 ounces whole wheat penne (cooked according to package instructions)
  • 2 Italian sausage links (sweet or spicy)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • pinch salt and pepper
  • 1 eggplant (diced - skin for added nutrients)
  • 2 cups tomato basil sauce ((canned or homemade low sodium preferred))
  • 15 ounces ricotta (part skim)
  • 1 egg
  • 1/4 cup parsley
  • 1/4 cup parmesan
  • basil and parsley to serve

Instruction

  • Pre-heat oven to 350 degrees.
  • Remove sausage from casings and cook over medium-high heat in a sauce pot sprayed with non-stick spray. Brown 8-9 minutes; remove from pan and set aside.
  • Add onion and garlic to the pan with a good pinch of salt and pepper and saute until softened, about 5-7 minutes.
  • Meanwhile, mix together ricotta, egg and parsley in a small bowl; set aside.
  • Add eggplant to the onion mixture with another pinch of salt and pepper stirring frequently until softened, about 6-7 minutes.
  • Add tomato basil sauce to the pan along with cooked sausage and pasta. Check for seasoning and adjust accordingly; remove from heat.
  • Pour 1/3 of the pasta/sausage mixture into a 9 x 13 baking pan then top with half of the ricotta mixture using a tablespoon to create big dollops. Add another 1/3 of the pasta mixture and top with the remaining half of the ricotta. Finally, add the remaining pasta then sprinkle parmesan cheese evenly on top.
  • Cover with foil and bake for 45 minutes.
  • Turn broiler on high for the last few minutes to create a bubbly, cheesey, delicious topping.