Spicy Sausage and Eggplant Spaghetti Bake
Ingredients
-
1
large
eggplant, cut into 1” square pieces
-
2
tablespoons
extra virgin olive oil, divided
-
to taste
Salt & pepper
-
4
oz
dry wheat spaghetti
-
1
cup
red onion, diced
-
2
cloves
garlic, minced
-
½
lb
hot Italian turkey or chicken sausage, casings removed
-
1 ½
cups
marinara sauce
-
2
teaspoons
crushed red pepper flakes
-
1
cup
2% reduced fat shredded Mozzarella cheese
-
¾
cup
grated Parmesan cheese, divided
-
¼
cup
seasoned bread crumbs
-
a few
basil leaves for garnish, sliced (optional)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with cooking spray.
- Toss the eggplant cubes with 1 tablespoon of olive oil and season with salt and pepper, then spread on the baking sheet and roast for 30 minutes.
- While the eggplant roasts, boil salted water and cook the spaghetti al dente, reserving about ⅓ cup of pasta water before draining.
- In a skillet, heat the remaining olive oil over medium heat, add the onion, and cook until softened. Then add garlic and cook until fragrant.
- Add the sausage to the skillet, breaking it up until cooked through, then stir in the marinara sauce and reduce heat to low.
- Once the eggplant is done, lower the oven temperature to 375°F and mist a baking dish with cooking spray.
- Combine the drained spaghetti with the sauce mixture, add the roasted eggplant and crushed red pepper, and let it sit for 10 minutes.
- Mix in the mozzarella, ½ cup of Parmesan, and reserved pasta water until well combined, then transfer to the baking dish.
- Top with the remaining Parmesan and bread crumbs, then bake for about 25 minutes until golden and bubbly.
- Garnish with sliced basil leaves before serving.
Nutrition Facts (estimated)
Servings
6
Calories
345
Total fat
15g
Total carbohydrates
34g
Total protein
21g
Sodium
500mg
Cholesterol
30mg
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