Ziti with Eggplant and Sausage
SERVINGS 6 (1^1 ⁄ 4 cups each)
PREP 25 minutes SLOW COOK 6 to 7 hours (low) or
3 to 3^1 ⁄ 2 hours (high) + 40 minutes (high)
STAND 10 minutes
4 oz. bulk sweet Italian sausage
4 cups peeled and chopped eggplant
2 medium fennel bulbs, trimmed, cored, and
thinly sliced
1 14.5-oz. can crushed fire-roasted
tomatoes, undrained(^1) ⁄ 2 cup water
(^1) ⁄ 4 cup dry white wine
2 Tbsp. tomato paste
2 cloves garlic, minced
1 tsp. dried Italian seasoning,
crushed
6 to 8 oz. dried ziti or penne pasta
(^1) ⁄ 2 cup snipped fresh basil
1 cup shredded part-skim
mozzarella cheese (4 oz.)
- In a large skillet cook sausage over medium-
high heat until browned. Drain of fat. In a 5- to
6-quart slow cooker combine sausage and the
next eight ingredients (through Italian
seasoning). Cover and cook on low 6 to 7 hours or
on high 3 to 3^1 ⁄ 2 hours. - Stir in pasta and basil. Cover and cook on high
30 minutes. Stir mixture. Sprinkle with cheese.
Cover and cook 10 minutes more. Let stand,
uncovered, 10 minutes before serving. Sprinkle
with additional fresh basil.
TIP Save 30 minutes. Cook the pasta as directed
on package; stir it into slow cooker with basil.
Sprinkle with cheese; continue as directed.
18 MG CHOL. | 479 MG SODIUM | 38 G CARB. | 6 G FIBER
7 G SUGARS | 14 G PRO.90 Heart-Smart Recipes