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Baked Ratatouille-Sausage Penne
Baked Ratatouille-Sausage Penne
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From: Diabetic Living Magazine
In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal recipe.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 uncooked turkey Italian sausage links (12 ounces total)
- 4 cloves garlic, minced
- 1 teaspoon olive oil
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 3 tablespoons snipped fresh parsley
- ¼ teaspoon crushed red pepper (optional)
- 1 pound eggplant, peeled and cut into ½-inch cubes
- 6 ounces dried whole wheat penne pasta (about 2- ¼ cups)
- ⅓ cup finely shredded Parmesan cheese
- Snipped fresh parsley (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 350°F. Place sausage links in an unheated skillet. Add ½ 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 ½-inch-thick slices. Set aside.
- 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.
- 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.
- Bake covered with foil 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.
- Serving size: 1 cup
- Per serving: 251 calories; 8 g fat(2 g sat); 6 g fiber; 30 g carbohydrates; 17 g protein; 39 mg cholesterol; 559 mg sodium;
- Carbohydrate Servings: 2
- Exchanges: 1½ medium-fat protein, 1½ starch, 1 vegetable
