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Active Time:25 minsTotal Time:25 minsServings:5Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:5
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅔cupwhole-milk ricotta cheese¼cupgrated Parmesan cheese1large egg8ouncessweet or hot Italian sausage, casing removed1mediumeggplant, cut into 1/2-inch cubes2tablespoonsextra-virgin olive oil1(24 ounce) jarlow-sodium marinara sauce (see Tip)1teaspoonfennel seeds¼teaspoonground pepper8ounceswhole-wheat penne¾cupshredded part-skim mozzarella cheeseFresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
⅔cupwhole-milk ricotta cheese
¼cupgrated Parmesan cheese
1large egg
8ouncessweet or hot Italian sausage, casing removed
1mediumeggplant, cut into 1/2-inch cubes
2tablespoonsextra-virgin olive oil
1(24 ounce) jarlow-sodium marinara sauce (see Tip)
1teaspoonfennel seeds
¼teaspoonground pepper
8ounceswhole-wheat penne
¾cupshredded part-skim mozzarella cheese
Fresh basil for garnish
DirectionsPosition rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.Cook sausage in a large broiler-safe skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.TipsChoosing lower-sodium marinara sauce is an easy way to make more room for other flavorful, salty ingredients like Parmesan cheese and sausage. Look for a brand with less than 300 mg sodium per 1/2-cup serving.Originally appeared: EatingWell Magazine, November 2020
Directions
Position rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.Cook sausage in a large broiler-safe skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.TipsChoosing lower-sodium marinara sauce is an easy way to make more room for other flavorful, salty ingredients like Parmesan cheese and sausage. Look for a brand with less than 300 mg sodium per 1/2-cup serving.
Position rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.
Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.
Cook sausage in a large broiler-safe skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.
Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.
Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.
Tips
Choosing lower-sodium marinara sauce is an easy way to make more room for other flavorful, salty ingredients like Parmesan cheese and sausage. Look for a brand with less than 300 mg sodium per 1/2-cup serving.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)493Calories23gFat50gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
