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Light Ziti with Sausage

Light Ziti with Sausage

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  • Makes: 6 servings
  • Prep 25 mins
  • Slow Cook 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 40 minutes (high)
  • Stand 5 mins
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 38

Ingredients

  • 4 ounces bulk sweet Italian sausage
  • 4 cups peeled and chopped eggplant
  • 2 medium fennel bulbs, trimmed, cored, and thinly sliced
  • 1 14 1/2 - ounce can crushed fire-roasted tomatoes
  • 1/2 cup water
  • 1/4 cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, crushed
  • 6 -8 ounces dried cut ziti or penne pasta
  • 1/2 cup snipped fresh basil
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • Snipped fresh basil

Directions

  1. In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, the water, wine, tomato paste, garlic, and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in pasta and 1/2 cup basil. Cover and cook for 30 minutes.* Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.

Tip

  • *Test Kitchen Tip: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 255 cal., 5 g total fat (3 g sat. fat), 18 mg chol., 479 mg sodium, 38 g carb. (6 g fiber, 7 g sugars), 14 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; High-Fat Meat (d.e): 0.5; Vegetables (d.e): 3;