Baked Ratatouille-Sausage Penne

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal.

SERVINGS: 6 (1-cup) servings

CARB GRAMS PER SERVING: 30

Rated :

by 1 person

Beatrice Alyson says:

I thought it was a bit dry. Someone recommended covering while baking for 1/2 the cooking time. I ......

Nutrition Facts Per Serving:

Servings: 6 (1-cup) servings
Calories 251
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 39
Sodium (mg) 559
Carbohydrate (g) 30
Fiber (g) 6
Protein (g) 17
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 1.5

3	uncooked turkey Italian sausage links (12 ounces total)
4	cloves garlic, minced
1	teaspoon olive oil
1	14 1/2-ounce can no-salt-added diced tomatoes
3	tablespoons snipped fresh parsley
1/4	teaspoon crushed red pepper (optional)
1	pound eggplant, peeled and cut into 1/2-inch cubes
6	ounces dried whole wheat penne pasta (about 2 1/4 cups)
1/3	cup finely shredded Parmesan cheese
	Snipped fresh parsley (optional)

1. Preheat oven to 350 degrees F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.

2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.

3. Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.

4. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley. Makes 6 (1-cup) servings.

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Comments & Ratings

Comments ( 3 )

Beatrice Alyson wrote:

I thought it was a bit dry. Someone recommended covering while baking for 1/2 the cooking time. I like it better with Italian pork sausage - more flavorful

3/11/2010 10:21:36 AM Report Abuse

anonymous wrote:

This is whatI call comfort food - yummy.

12/7/2009 03:35:52 AM Report Abuse

maryannandchuck wrote:

Quic, easy, and good. Nothing wrong with this meal. Everyone enjoyed it.

11/6/2009 05:26:55 PM Report Abuse