Penne with Sausage and Eggplant Bolognese
Savory penne dish with sausage and eggplant, baked with mozzarella and ricotta for a hearty family dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Pot
- Colander
- Mixing bowl
- Broiler-safe skillet
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Oven
- Stove
Ingredients
- 2/3 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3/4 cup shredded part-skim mozzarella cheese
- 8 ounces Italian sausage, casing removed
- 1 medium eggplant, cut into 1/2-inch cubes
- Fresh basil, for garnish
- 2 tablespoons extra-virgin olive oil
- 1 (24-ounce) jar low-sodium marinara sauce
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground black pepper
- 8 ounces whole-wheat penne pasta
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