Baked Ratatouille-Sausage Penne

ultimate comfort food!
Ultimate comfort food!
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Ingredients

3 links of turkey Italian sausage uncooked
4 cloves Garlic minced
1 tsp Olive oil
1 (14.5 ounce) can Tomatoes no-salt-added, diced
3 tbsp Parsley snipped, fresh
¼ tsp Crushed red pepper (optional)
1 lb Eggplants peeled and cut into ½-inch cubes
6 oz whole wheat Penne pasta dried
⅓ cup Parmesan cheese finely shredded
fresh Parsley snipped, to garnish (optional)

Nutritional information

251
calories
8g
fat
30g
carbohydrates
17g
protein
39mg
cholesterol
559mg
sodium
Ingredients

Baked Ratatouille-Sausage Penne

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Baked Ratatouille-Sausage Penne was one of my favorite back to school dishes when I was a child. My mother would always make our favorite dinners the week that we returned to school – I guess to give us something to look forward to even though the summer was over and we were back in our routine! It is still a dish I love to make when I have had a hard day at the office!

It’s super simple to put this dish together. Simply cook the sausages. Make a simple tomato and eggplant sauce and cook some penne pasta. Mix the pasta and sauce together and place it in an ovenproof dish to bake for 30-35 minutes. So easy and extremely delicious!

To make Baked Ratatouille-Sausage Penne, you will need the following ingredients:

Ingridiens for Baked Ratatouille-Sausage Penne

So, how to make Baked Ratatouille-Sausage Penne?

Steps to make Baked Ratatouille-Sausage Penne

1

Heat the oven

5

Preheat the oven to 350 °F.

2

Cook the sausage links

20

Place sausage links in a cold pan or skillet. Pour in ½ an inch of water to the bottom of the pan. Bring the water to a boil. Turn the heat down, cover and simmer for about 15 minutes. Drain any liquid from the pan and continue to cook for 2-4 minutes, turning occasionally until the sausages are evenly browned. Remove from heat.

3

Cut the sausages

2

Slice the cooled sausages in half lengthwise and into ½-inch-thick slices. Set to one side.

4

Make the sauce

3

In the same pan or skillet, heat some olive oil and fry the garlic for about 1 minute. Add the undrained tomatoes, 3 tablespoons of parsley and the crushed red pepper. Bring to a boil before mixing in the eggplant.

5

Simmer

15

Reduce heat and cover. Simmer for about 15 minutes

6

Cook pasta

10

While the sauce is simmering, follow the package directions to cook the pasta. When it is cooked al dente, drain and return to the hot pan.

7

Mix in the sauce

5

Mix the sauce through the pasta until fully combined. Place the pasta mixture in a 2-quart ovenproof dish and cover with foil.

8

Bake

30

Bake for around about 30 minutes until it is heated through. Uncover and sprinkle with Parmesan cheese. Bake for 5 more minutes more until the cheese melts fully.

9

Serve

Serve garnished with parsley.

This Baked Ratatouille-Sausage Penne recipe is a warming comfort dish for me! Try it soon and make sure you tag your comfort food posts with the #cookmerecipes hashtag.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious! Thank you!

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