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Sausage Penne Bake

 Sausage Penne Bake
No one will guess a dish this cheesy and filling could be healthy, but this one’s chock-full of eggplant, whole wheat pasta, tomatoes and fabulous flavor. —Barbara Kempen, Cambridge, Minnesota
8 ServingsPrep: 35 min. Bake: 20 min.

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

  • 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.
  • 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.
  • Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle

2 of 2

Sausage Penne Bake (continued)

Directions (continued)

  • with Parmesan cheese and remaining mozzarella cheese. Bake,
  • uncovered, at 350° for 20-25 minutes or until heated through.
  • Yield: 8 servings.
Nutritional Facts: 1 cup equals 325 calories, 11 g fat (5 g saturated fat), 46 mg cholesterol, 623 mg sodium, 35 g carbohydrate, 7 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.