- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 617.0
- Total Fat: 23.7 g
- Cholesterol: 85.2 mg
- Sodium: 512.5 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 10.8 g
- Protein: 43.2 g
Baked Pasta with Eggplant, Zucchini, and Turkey SausageSubmitted by: L8AGAIN
1 lb. Barilla Plus Penne Pasta
3 T. olive oil, divided
1 large onion, cut into a 1/2" dice
1 large eggplant, cut into a 1/2" dice
2 medium zucchini, cut into a 1/2" dice
3 cloves garlic, minced
1 lb. sweet Italian turkey sausage
1 - 28 oz. can diced tomatoes
1 - 14.5 oz. can diced tomatoes
24 fresh basil leaves, chopped
1 lb part skim mozzarella cheese, shredded
2 t. salt, or to taste
6 oz. part skim mozzarella, shredded
Cook pasta according to package directions, drain, place in a large bowl and set aside.
In a large skillet heat 2 T. of the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add eggplant and saute stirring frequently until it begins to soften, about 10 minutes. Add the zucchini and garlic and saute until soft about 10 more minutes. Add vegetables to the pasta and toss to mix.
In the same large skillet add the remaining 1 T. olive oil over medium-high heat. Saute sausage, breaking it up into chunks with a spatula or wooden spoon and you go until it is cooked through. Drain and add sausage to pasta mixture.
To the pasta mixture, add canned tomatoes along with their juice, chopped fresh basil, and the 1 lb of the shredded mozzarella and toss mixture to combine.
Spray a large lasagna or roasting pan with cooking oil spray. Spoon pasta mixture into pan.
Cover with foil and place in preheated oven. Bake for 30 minutes. Bring out of oven, remove foil. Scatter remaining shredded mozzarella over pasta and return to oven uncovered for another 10 minutes or until cheese is melted and beginning to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.