Sunday, March 31, 2013

Baked Sausage Penne

Ive been watching a lot of Sopranos lately so, naturally, it's influenced my cooking.  I dont know anyone who  doesnt absolutely love Italian food so making it a little less fattening is always a plus.  This was a little time consuming but, it smelled worth it.

Recipe from Better Homes Test Kitchen
Yields 6 servings
251 calories per serving

3 uncooked turkey Italian sausage links
4 cloves garlic, minced
1 tsp olive oil
1 can (14.5 oz) no-salt diced tomatoes
1/4 tsp crushed red pepper
1 lb eggplant, peeled & diced
2 1/4 c whole wheat penne, uncooked
1/3 c Parmesan cheese, shredded

Preheat oven to 350.

Place sausage in an unheated skillet.
Add 1/.2 of water to the skillet & bring to a boil.
Reduce heat, cover, & simmer for 15 minutes.
Drain liquid & cook for 4 more minutes, until sausage has browned.
Remove from heat & set aside to cool.
When sausage is cool enough to handle, cut in half lengthwise & cut into smaller pieces.

In a large skillet cook garlic in hot olive oil for 1 minute.
Stir in undrained tomatoes & crushed red pepper.
Bring to a boil & stir in eggplant.
Reduce heat, cover, & simmer for 15 minutes.

Meanwhile, cook pastas according to package directions.
Drain & add to pan with tomato mixture.
Add sausage & stir together.

Place all ingredients in a 9x9 baking dish.
Sprinkle with Parmesan cheese.

Cover & bake for 30 minutes.

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