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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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No one will guess a dish this cheesy and filling could be healthy, but this oneâs chock-full of eggplant, whole wheat pasta, tomatoes and fabulous flavor. âBarbara Kempen, Cambridge, Minnesota Ingredients:
2 cups uncooked whole wheat penne pasta |
3/4 pound italian turkey sausage links, casings removed |
1 small eggplant, peeled and cut into 1/2-inch cubes |
1 medium onion, chopped |
1/2 cup dry red wine or chicken broth |
3 garlic cloves, minced |
1 can (28 ounces) crushed tomatoes |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
3 tablespoons chopped ripe olives |
2 teaspoons dried basil |
1/4 teaspoon pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain.
2. Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet.
3. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
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