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Tuesday, January 17, 2012

Sausage Penne Bake

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

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. Stir in wine and garlic, stirring to loosen browned bits from pan. Add 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 with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

recipe source : Taste of Home


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